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German Chocolate Cupcakes

German Chocolate Cupcakes. Easy homemade dulce de leche combines with shredded coconut, pecans, and chocolate cupcakes for a fun and classic dessert recipe! 
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Caramel 2 hours
Total Time 2 hours 33 minutes
Servings 18 cupcakes
Calories 265kcal
Author Jesseca

Equipment

Ingredients

For the topping

  • 1 14 oz can sweetened condensed milk
  • 3/4 cup unsweetened coconut flakes toasted
  • 3/4 cup coarsely chopped pecans toasted
  • 1½ teaspoons pure vanilla extract

For the cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa Dutch cocoa powder*
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter softened
  • 1 cup granulated sugar
  • 2 oz German chocolate melted*
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup oil
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream
  • 1/2 cup coffee or water
US Customary - Metric

Instructions

For the topping:

  • 1. Remove the labels from the can of sweetened milk. Place the can on its side in a large pot. Cover completely with water. 
  • 2. Bring the pot to a boil. Reduce the heat and simmer for two hours. BE SURE that the can stays completely submerged in water the entire cooking time. Add more water if necessary.
  • 3. Leave your cans in the hot water and allow to cool completely.
  • 4. Toss the coconut and pecans in a medium sized bowl. 
  • 5. Once your cans have cooled, remove from the water and carefully open. Stir into the coconut mixture. 
  • 6. Spoon over your cooled cupcakes. 

For the cupcakes:

  • 1. Preheat your oven to 350 degrees. Line two muffin tin with paper liners. Set aside.
  • 3. Whisk flour, cocoa powder, salt, and baking soda in a medium sized bowl. Set aside.
  • 4. Add the butter and sugar to the bowl of an electric mixer. Beat with the paddle attachment at medium speed until incorporated.
  • 5. Stir in the melted 2 oz German chocolate. Mix until it is smooth. Add the eggs and egg yolks followed by the oil and vanilla.
  • 6. Fold in the dry ingredients followed by the sour cream and water.
  • 7. Divide the dough into your prepared liners, filling 3/4 full. Bake 18 minutes, or until a toothpick comes out clean.
  • 8. Cool and top with the caramel mixture.

Notes

If you cannot find German chocolate, you can substitute with any milk chocolate variety. We often use a Hershey's bar.
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! 

Nutrition

Serving: 1Servings | Calories: 265kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 139mg | Fiber: 2g | Sugar: 15g