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German Chocolate Cupcakes With Fresh Raspberries

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Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

German chocolate cupcakes with vanilla frosting or coconut pecan frosting and raspberry garnish

German chocolate cupcakes with vanilla frosting or coconut pecan frosting and raspberry garnish

German Chocolate Cupcake With a Twist

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.

Ingredients

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:

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Read More From Delishably

  • 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

Directions

  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!

Photo Guide

I used a palette knife to spread the frosting, but you can use a piping bag, if you prefer.

I used a palette knife to spread the frosting, but you can use a piping bag, if you prefer.

The coconut-pecan frosting is delicious even without the chocolate frosting.

The coconut-pecan frosting is delicious even without the chocolate frosting.

Fresh raspberries waiting to be used as cupcake garnishes.

Fresh raspberries waiting to be used as cupcake garnishes.

Voila! These German chocolate cupcakes were so pretty and delicious!

Voila! These German chocolate cupcakes were so pretty and delicious!

© 2020 Liza

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