German Chocolate Cupcakes With Fresh Raspberries

Typically, German chocolate cupcakes are topped with chocolate frosting or coconut pecan frosting. I like the coconut pecan frosting option, but decided to replace the chocolate frosting with vanilla frosting. I topped all of my cupcakes with a fresh raspberry garnish. The flavors marry perfectly, and the cupcakes look lovely.

Perfect Summer Treat

These cupcakes are super easy to make, and they are a perfect summer treat for you and your family. I hope you will try this recipe and enjoy it as much as we do!

If you don't want to make them as cupcakes, you can pour the mixture into a cake mold and bake as a whole cake.

For the cupcakes:

• 2 1/2 cups all-purpose flour
• 1 cup packed light-browned sugar
• 1/2 cup granulated white sugar
• 1/2 cup cocoa powder
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup butter, room temperature
• 1 cup whole milk, room temperature
• 4 tablespoons warm water
• 2 large eggs (lightly beaten)
• 1 tbsp vanilla extract

For the coconut-pecan frosting:

• 1/2 cup evaporated milk (regular fat)
• 2 eggs yolk
• 1/2 cup packed light-brown sugar
• 1/4 cup salted butter, diced into pieces
• 1/2 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans

For the decoration:

• Vanilla frosting (I used ready-made)
• Raspberries

Note: For this recipe, I have used vanilla frosting instead of chocolate frosting. You're welcome to make the chocolate frosting, if you prefer, as it is a classic combination.

Cook Time

Prep time: 10-15 minutes

Total time: 45 minutes

Yield: 24 cupcakes

1. Preheat the oven to 350°F. Line a standard-sized cupcake tray with baking papers. Set aside.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a whisk or spatula to stir well. Set aside.
3. Combine the butter into the dry mixture. Beat together with a mixer at medium speed.
4. Add the vanilla and eggs. Continue to beat until blended.
5. Combine the milk and warm water into the flour mixture. Beat the mixture for a few minutes or until it is combined.
6. Use an ice-cream scoop to fill each cupcakes cup.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Place the cupcakes on a wire cool rack. Let completely cool before decorating.
9. Make the coconut-pecan frosting: In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Remove from heat and stir in vanilla, nuts, and coconut.
10. Assemble the cupcakes: Decorate each cupcake with the vanilla frosting and coconut-pecan frosting. Use a frosting spatula or palette knife to spread the frosting on each cupcake.
11. Top each cupcake with fresh raspberries.
12. Enjoy with an iced coffee or iced tea!