Description
Moist chocolate cupcakes with chocolate frosting and a decadent pecan topping. If you like the cake, you’ll love this easy cupcake recipe.
Ingredients
- FOR THE CHOCOLATE CUPCAKES:
- 1 cup All-purpose Flour
- 6 Tablespoons Unsweetened Cocoa Powder
- ¾ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ cups Brown Sugar
- ½ cups White Sugar
- ⅓ cups Vegetable Oil
- ½ cups Buttermilk
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- FOR THE COCONUT PECAN TOPPING:
- ½ cups Evaporated Milk
- 2 whole Egg Yolks
- ½ cups Brown Sugar
- ¼ cups Butter
- ½ teaspoons Vanilla Extract
- 1 cup Sweetened Shredded Coconut
- ¾ cups Pecan Chips
- FOR THE CHOCOLATE BUTTERCREAM:
- 1 cup Butter
- 1 teaspoon Vanilla Extract
- ¼ cups Unsweetened Cocoa Powder
- 2-½ cups Powdered Sugar
- 3 Tablespoons Heavy Whipping Cream
Preparation
For the chocolate cupcakes:
Preheat oven to 350°F. Line cupcake pan with paper liners and set aside.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Stir in sugar and brown sugar. Add oil, buttermilk, egg, and vanilla. Stir until just combined. Do not over mix.
Fill cupcakes liners about 3/4 full. Bake for 17–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the coconut pecan topping:
In a medium saucepan, combine evaporated milk, egg yolks, brown sugar and butter. Heat over medium heat, stirring constantly until thickened. It should take around 15 minutes and reach a temperature of 160ºF. Strain. Fold in vanilla, shredded coconut and pecan chips. Cool completely.
For the chocolate buttercream:
In a large bowl, beat butter until light and fluffy. Add vanilla and cocoa. Pour in powdered sugar a little at a time until well-combined. Add whipping cream as needed to reach desired consistency.
Spread or pipe buttercream onto cooled cupcakes. Use a small ice cream scooper to scoop coconut-pecan mixture on top of frosting.
