Ingredients
Scale
- ½ cup chocolate chips
- ½ cup buttermilk
- 1 teaspoon espresso powder (optional)
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- ¾ cup evaporated milk (for topping)
- 3 egg yolks
- ½ cup brown sugar
- ½ cup unsalted butter
- 1 cup shredded coconut
- ¾ cup chopped pecans
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (for buttercream)
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 3 tablespoons heavy cream
- ¼ cup melted dark chocolate
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Heat buttermilk, chocolate chips, and espresso powder until melted and smooth.
- Sift flour, sugar, cocoa powder, baking soda, and salt together.
- Combine wet and dry ingredients, then mix in eggs, oil, vinegar, and vanilla.
- Fill cupcake liners ⅔ full and bake 18-20 minutes. Let cool.
- For topping, heat evaporated milk, egg yolks, brown sugar, and butter over medium heat until thickened.
- Fold in shredded coconut, pecans, and vanilla. Let cool.
- For buttercream, beat butter, mix in powdered sugar, cocoa powder, and vanilla. Blend in heavy cream and melted chocolate until smooth.
- Scoop caramel coconut topping onto cooled cupcakes, then pipe chocolate buttercream over top. Garnish with coconut and pecans if desired.
Notes
- Use high-quality dark chocolate chips for richer flavor.
- Ensure eggs are at room temperature for better mixing.
- Espresso powder is optional but enhances chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian