German Chocolate Cupcakes. Easy homemade dolce de leche combines with shredded coconut, pecans, and chocolate cupcakes for a fun and classic dessert recipe!
Homemade cupcakes are one of my favorite things on this planet.
You can never go wrong with a cupcake. The colorful paper liner possibilities are endless and so are the flavors!
Today we have one focus:
German Chocolate Cupcakes!
All of the magic starts with a great chocolate cake. Typically I reach for my absolute favorite chocolate cake recipe, but in this case we want something a little different. Since we will be pairing the cupcakes with a creamy dolce de leche style topping we need a more hearty cake recipe.
Dutch cocoa adds a rich flavor to the cake that is the flavor pairing we are looking for. Whisk away, bake, and get ready for the best part of the dish. THE TOPPING!
How to make Dulce De Leche with canned sweetened condensed milk:
- Remove the labels of your can.
- Place the cans on their side in a large pot.
- Cover completely with water.
- Bring to a boil.
- Simmer until cooked (see recipe).
- Cool completely.
TIP: I want to stress this – you absolutely have to keep the cans completely submerged in water while cooking. It is 100% ok to add more water if you notice it’s getting a little low.
Follow the recipe and you will have the most amazing (and easy) Dulce De Leche!
German Chocolate Cupcakes
For the cupcakes
- 1/4 cup +2 Tablespoons dutch processed cocoa powder
- 1/4 cup + 2 Tablespoons warm water
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup butter, soft (1-1/2 sticks)
- 2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup sour cream
For the topping
- 2 (14 oz) cans sweetened condensed milk
- 1-1/4 cup unsweetened coconut flakes, toasted
- 1-1/4 cup coarsely chopped pecans, toasted
- 1 Tablespoon pure vanilla extract
For the cupcakes
Preheat your oven to 350 degrees. Line one muffin tin with paper liners. Set aside.
Whisk together the cocoa and warm water until smooth. Set aside.
Whisk flour, baking soda, baking powder, and salt in a medium sized bowl. Set aside.
Melt the butter and sugar in a medium sauce pan over low heat. Transfer to a mixing bowl & beat for several minutes until the butter is completely cooled.
Add the eggs, one at a time, to the butter mixture. Stir until incorporated.
Stir in the vanilla and cocoa mixture until combined.
Turn the mixer speed to low. Add the dry ingredients and sour cream. Stir until all ingredients are blended.
Fill cupcake liners 3/4 full. Bake 20 minutes or until a toothpick comes out clean. Cool completely.
For the topping
Remove the labels from the two cans of sweetened milk. Place the cans on their side in a large pot. Cover completely with water.
Bring the pot to a boil. Reduce the heat and simmer for two hours. (SEE NOTES)
Leave your cans in the hot water and allow to cool completely.
Toss the coconut and pecans in a medium sized bowl.
Once your cans have cooled, remove from the water and carefully open. Stir into the coconut mixture.
Spoon over your cooled cupcakes.
It is VERY important that you make sure you keep the cans of sweetened condensed milk completely submerged in water while cooking. Allowing any part of the can to be exposed could result in the can erupting and potentially harming you or your kitchen. It is completely ok to add water as needed.
Allow the cans to cool completely before opening.
Be safe and enjoy!