Name: German Chocolate Cupcakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 24 baked Chocolate Cupcakes (homemade or doctored-up Cake Mix version); 1/2 cup light brown sugar; 1/2 cup granulated sugar; 1/2 cup butter; 3 large egg yolks; 3/4 cup evaporated milk; 1 teaspoon vanilla extract; 1 cup pecans; 1 cup shredded sweetened coconut; 1/2 cup butter; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup evaporated milk; 1 teaspoon vanilla extract

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Indulge in the heavenly combination of rich chocolate and sweet coconut with these irresistible German Chocolate Cupcakes. Ready in just 27 minutes, these decadent treats feature a moist chocolate base topped with the classic coconut-pecan frosting that made this dessert famous. Perfect for special occasions or whenever you need a bite-sized taste of pure bliss, these cupcakes deliver all the authentic German chocolate cake flavors in a convenient portable format.

Ingredients Section

Chocolate Cupcakes:
- 24 pre-baked cupcakes as your base (choose homemade or mix)
Coconut Frosting:
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup butter (room temperature)
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup pecans (chopped)
- 1 cup sweetened coconut (shredded)
Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract

Instructions Section

Coconut Frosting Preparation: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Heat over medium heat until mixture begins to thicken, stirring constantly.
Finish Coconut Frosting: Remove from heat and blend in vanilla, pecans, and coconut until well combined. Let it cool slightly.
Chocolate Frosting Creation: Start by melting butter. Mix in cocoa powder until smooth. Gradually alternate between adding powdered sugar and milk while beating to achieve perfect spreading consistency.
Final Assembly: Create a chocolate border by piping the chocolate frosting around the edge of each cupcake. Fill the center with a generous spoonful of coconut frosting.

Cooking Techniques

Making the coconut frosting needs a bit of patience and attention – think of it as a mini arm workout while you stir! Keep the heat at medium and don’t rush the process. You’ll know you’re on the right track when the mixture starts to thicken and looks silky smooth. A wooden spoon works great for stirring, and remember to keep the mixture moving so it doesn’t stick to the bottom of the pan.

Make-Ahead & Storage Tips

These cupcakes are perfect for planning ahead! The coconut frosting can be made up to 3 days in advance – just store it in an airtight container in the fridge. Warm it slightly before using to make it easier to spread. Once frosted, the cupcakes will stay fresh in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 30 minutes before serving for the best taste and texture.

Variations & Quick Fixes

No evaporated milk? Regular whole milk works too, though the frosting might be a bit less rich. For the nuts, walnuts can swap in for pecans if needed. Want to make it extra special? Try toasting the coconut and pecans before adding them to the frosting – this brings out amazing flavor! For a quick shortcut, you can use store-bought chocolate frosting for the piped border, but the homemade version is super worth it if you have time.

Serving Ideas

These cupcakes steal the show at any dessert table! Set them out on a pretty cake stand or tiered plate for parties. They’re perfect with coffee or cold milk. For an extra fancy touch, add a pecan half or a sprinkle of toasted coconut on top. If you’re serving them for a special occasion, try arranging them in a circle with a few fresh flowers in the middle of your serving plate.