Mouth-Watering Irresistible German Chocolate Cupcakes

Ingredients

• 1 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 0.5 cup unsalted butter
• 1 cup brown sugar
• 0.5 cup heavy cream
• 1 tsp vanilla extract
• 2 large egg yolks
• 0.5 cup unsalted butter, softened
• 0.67 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 0.33 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
3. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined.
4. Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely in the tin before transferring to a wire rack.
5. In a saucepan over medium heat, melt the butter for the coconut-pecan frosting. Stir in the brown sugar, heavy cream, and egg yolks. Cook for about 5 minutes, stirring constantly until the mixture thickens. Remove from heat, then add coconut, chopped pecans, and vanilla. Let the frosting cool until it thickens further.
6. In a mixing bowl, beat the softened butter for the chocolate frosting until creamy. Gradually add the cocoa powder and powdered sugar, alternating with milk. Mix until smooth, then stir in the vanilla extract.
7. Once the cupcakes are cool, spread a generous layer of the coconut-pecan frosting on top of each. Then, drizzle the chocolate frosting over the coconut-pecan layer or create a swirl design.
8. Place the decorated cupcakes on a serving platter and enjoy them fresh.