German chocolate cake is a favorite in my family because we aren’t huge fans of super sweet desserts. These German chocolate cupcakes are the perfect solution for that after dinner need for dessert without giving yourself the unpleasant feeling of eating too much sugar.
Before I received this recipe, I would make a black forest cake recipe without the frosting because the dad-man doesn’t like frosting. Instead, I would make cherry compote and top the slices of cake with that and whipped cream. As strange as it sounds, it takes more work to put that cake together than the cupcakes. I have tried to turn that cake into cupcakes and they just turn out tough. Now, that could be baker’s error, but this recipe I’m showing you is made to be cupcakes.
This particular recipe comes from family friends, John and Tonja. The recipe dates back to the 1800s and was brought to America from Germany by John’s great grandmother when she migrated here. It is an honor for me to have a family recipe like this from people I consider family, but not by blood. These cupcakes are a perfect example of the bond that food can help form in a community.
These German Chocolate cupcakes are a simple, delicious treat perfect for your next potluck or to simply end your Sunday meal. They taste best if you keep them in the refrigerator until you want to eat them. I also added a dark chocolate drizzle to the top for some added decoration. When you try out this recipe, like any recipe, I highly recommend making it as written first and then changing things to fit you and your family’s tastes.
German Chocolate Cupcakes
Ingredients
Cake
- 1 egg
- 1/2 c cocoa powder
- 1/2 c butter
- 1/2 c sour milk
- 1 t baking soda
- 1 c sugar
- 1 1/2 c flour
- 1 t vanilla
- 1/2 c boiling water
Frosting
- 1 T butter, softened
- 1 c confectioner’s sugar
- 1 t vanilla extract
- Carnation evaporated milk
Instructions
- Place baking soda into sour milk (2 t vinegar in at least 2% milk), stir to dissolve. Combine all ingredients except boiling water and stir. Add boiling water and stir. Pour into lined cupcake tins. Bake at 350 degrees for 18-20 minutes. Makes 12 cupcakes.
- Melt butter and mix in vanilla. Add to the confectioners’ sugar. Add food coloring for added fun. Add milk one tablespoon at a time until it’s a spreadable consistency.
