Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 oz German’s sweet baking chocolate, melted
1 cup granulated sugar
½ cup brown sugar
2 large eggs (pasteurized)
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Frosting:
1 cup evaporated milk
1 cup brown sugar
3 egg yolks (pasteurized)
½ cup butter
1 ½ cups shredded sweetened coconut
1 cup chopped pecans, toasted
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tray with paper liners.
2. Whisk together flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, beat eggs and sugars, then mix in milk, oil, and vanilla.
4. Add melted German chocolate to the wet mixture.
5. Fold in dry mixture until smooth.
6. Divide batter evenly into liners and bake 18–20 minutes.
7. Cool completely on a wire rack.
8. For frosting: cook milk, sugar, butter, and yolks until thick.
9. Stir in coconut, pecans, and vanilla. Cool to spreadable texture.
10. Top cooled cupcakes with frosting. Add ganache drizzle if desired.
Notes
Use pasteurized eggs for food safety.
Store frosted cupcakes in the refrigerator up to 3 days.
Unfrosted cupcakes can be frozen for 2 months.
Serve at room temperature for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg