A secret ingredient makes these german chocolate cupcakes so unbelievable light, moist and tender. Topped with a generous amount of sticky sweet coconut pecan frosting, these are the best german chocolate cupcakes I’ve tried!
German chocolate deserts have a special place in my heart. They are the foundation of this blog, so to speak. If it wasn’t for a slice of chocolate cake I ordered for my birthday years ago I don’t know if I had attempted to bake something.
Of course my cake didn’t turned out spectacular the first time or the 10th (but who’s counting) the important thing here is that I didn’t give up. And I’m glad I did. All the failures made me stronger, made me more adventures, more creative. Gave me the confidence to play around classic dessert and make them even better! Yes, that’s the case with these German chocolate cupcakes! They are the best German chocolate cupcakes I’ve ever had!
What I did different from the classic recipe? Come close to hear my secret!
Since I wanted to take control of the sweetness of the cupcakes I melted equal amounts of bittersweet and semi-sweet chocolate with milk and butter to prevent the chocolate from seizing. A combination of both white granulated sugar and brown sugar is used. I love adding brown sugar to desserts. Not only it brings moisture but gives flavor from the molasses also. The frosting uses both white and brown sugar as well.
My secret ingredient – whipped egg whites. To make the cupcakes so light and airy I whipped the egg whites until firm peaks and gently folded them into the batter. It made a world difference!
The frosting is so good, I ate quite a bit with the spoon straight from the pan while waiting for it to cool down. You can play around with the amount of coconut flakes, depending on your preference.
To get the recipe for these german chocolate cupcakes, visit Imperial sugar website