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4.45 from 9 votes

German Chocolate Cupcakes with Coconut Almond Frosting

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Cakes
Keyword: Cupcakes
Servings: 24 cupcakes
Author: Barbara Schieving

Ingredients

  • 1 package German chocolate cake mix
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Coconut-Almond Frosting

  • ½ cup butter
  • 1 cup sugar
  • 1 cup evaporated milk
  • 2 eggs beaten
  • 1 tablespoon vanilla
  • 1 7 oz. package sweetened flaked coconut
  • 1 cup sliced almonds

Instructions

  • Preheat oven to 350º. Line cupcake pans with paper liners.
  • Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more.
  • Spoon cupcake batter into paper liners until ½ to ⅔ full. (I used a medium cookie scoop which makes it easier to fill the cups.) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean and the cake springs back.
  • Remove from oven and cool for 5 minutes. Remove from pans and cool on a wire rack before frosting. Can also be baked in two 9 inch round pans for 30–35 minutes, or 13 x 9 baking dish for 38–42 minute.
  • Coconut-Almond Frosting
  • Combined butter, sugar, evaporated milk and eggs in a saucepan. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened. Add vanilla, coconut and almonds.
  • Cool to room temperature before frosting cake. (I again used the medium cookie scoop to portion out the frosting onto the cupcake. One scoop was the perfect amount and the rounded mound made it easy to spread evenly on top.)