Prepare yourself for a scrumptious treat with these Gooey German Chocolate Caramel Cupcakes! These indulgent cupcakes combine the rich flavors of German chocolate cake with a luscious caramel filling and a creamy coconut pecan frosting. Each bite is a heavenly experience, offering a delightful contrast of textures and flavors that will leave you craving more.
Perfect for celebrations, parties, or simply as a sweet treat to enjoy at home, these cupcakes are sure to impress. The combination of chocolate, caramel, and coconut is a match made in dessert heaven!
Resume of the Recipe
Gooey German Chocolate Caramel Cupcakes feature a rich chocolate cupcake filled with gooey caramel, topped with a decadent coconut pecan frosting. They’re easy to make and are perfect for those who love a combination of sweet and nutty flavors. With their impressive presentation and delightful taste, these cupcakes are a must-try!
Exciting Story:
I’ll never forget the first time I decided to create these Gooey German Chocolate Caramel Cupcakes. It was my best friend’s birthday, and she adored German chocolate cake. Wanting to surprise her with something special, I thought about how I could take that classic flavor and turn it into cupcakes.
As I baked the cupcakes, the aroma of rich chocolate filled the kitchen, and I could hardly contain my excitement. Once they were out of the oven, I filled them with warm caramel, and the gooey goodness just made my heart skip a beat. Topping them with the coconut pecan frosting was the finishing touch. When I presented them at her birthday party, they were a huge hit! Everyone raved about the combination of flavors, and I knew I had a new favorite recipe in my collection.
Why These Gooey German Chocolate Caramel Cupcakes are a Must-Try
- Indulgent Flavor: The combination of chocolate, caramel, and coconut is absolutely irresistible.
- Impressive Presentation: These cupcakes are not only delicious but also stunning to look at.
- Easy to Make: With straightforward steps, you’ll have gourmet cupcakes in no time!
How to Make Gooey German Chocolate Caramel Cupcakes
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the softened butter until creamy, then add the egg, buttermilk, and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Finally, stir in the boiling water until the batter is smooth.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Once cooled, use a small knife or cupcake corer to remove the center of each cupcake and fill it with caramel sauce.
To make the coconut pecan frosting, in a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and evaporated milk, cooking until the mixture comes to a boil. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let it cool slightly until it thickens.
Frost the filled cupcakes generously with the coconut pecan frosting. Drizzle additional caramel sauce on top if desired.
Tips:
- Make sure to use fresh ingredients for the best flavor.
- Let the caramel sauce cool slightly before filling the cupcakes to prevent it from melting the cake.
Substitutions and Variations:
- Use dark chocolate cocoa powder for a richer flavor.
- Swap out the pecans for walnuts if desired.
Make a Healthier Version:
- Substitute half the butter in the cupcakes with unsweetened applesauce for a lighter version.
- Use low-sugar caramel sauce for a healthier filling.
Closing
And there you have it! These Gooey German Chocolate Caramel Cupcakes are sure to become a favorite in your dessert lineup. Don’t forget to let us know how your cupcakes turn out, and consider checking out some of our other sweet recipes for more inspiration!
Frequently Asked Questions:
- Can I make these cupcakes in advance?
Yes, they can be made a day ahead; just add the frosting before serving. - How should I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. - Can I freeze these cupcakes?
Yes, freeze them without frosting for up to a month; thaw before frosting. - What can I use instead of buttermilk?
You can substitute with milk mixed with a tablespoon of vinegar or lemon juice. - Can I use a different type of nut?
Absolutely! Chopped walnuts or even almonds would be great substitutes. - How do I know when the cupcakes are done?
The tops should spring back when touched, and a toothpick should come out clean. - Can I add chocolate chips to the batter?
Yes, chocolate chips would be a delightful addition! - What if I want to make mini cupcakes?
Adjust the baking time to about 10-12 minutes for mini cupcakes. - How do I make the frosting thicker?
Add more powdered sugar until you reach your desired consistency. - What’s the best way to serve these cupcakes?
They’re best enjoyed fresh, but they’re still delicious the next day! - Can I use a boxed cake mix instead?
Yes, you can use a chocolate cake mix as a shortcut! - How can I make them more festive?
Decorate with sprinkles or chocolate shavings on top of the frosting!
Gooey German Chocolate Caramel Cupcakes
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
For the Cupcakes:
1 cup 1 all-purpose flour
1 cup 1 granulated sugar
1/2 cup 1/2 unsweetened cocoa powder
1 tsp 1 baking soda
1/2 tsp 1/2 baking powder
1/4 tsp 1/4 salt
1/2 cup 1/2 unsalted butter, softened
1 large 1 egg
1/2 cup 1/2 buttermilk
1 tsp 1 vanilla extract
1/2 cup 1/2 boiling water
For the Filling:
1/2 cup 1/2 caramel sauce (store-bought or homemade)
For the Coconut Pecan Frosting:
1/2 cup 1/2 unsalted butter, softened
1 cup 1 powdered sugar
1/2 cup 1/2 brown sugar, packed
1/2 cup 1/2 evaporated milk
1 cup 1 shredded coconut
1 cup 1 chopped pecans
1 tsp 1 vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat the softened butter until creamy, then add the egg, buttermilk, and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Finally, stir in the boiling water until the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Once cooled, use a small knife or cupcake corer to remove the center of each cupcake and fill it with caramel sauce.
- To make the coconut pecan frosting, in a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and evaporated milk, cooking until the mixture comes to a boil. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let it cool slightly until it thickens.
- Frost the filled cupcakes generously with the coconut pecan frosting. Drizzle additional caramel sauce on top if desired.
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