Mini German Chocolate Cakes made in cupcake form, each topped with a rich coconut-pecan frosting. Ideal for parties, gifting, or portion control.

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup sugar

1/4 cup unsalted butter, softened

1/4 cup vegetable oil

1 large egg

1/3 cup buttermilk or sour cream

1/2 tsp vanilla extract

For the Coconut-Pecan Frosting:

1/4 cup unsalted butter

1/2 cup brown sugar

1/2 cup evaporated milk

1 egg yolk

3/4 cup shredded sweetened coconut

1/2 cup chopped pecans

1/2 tsp vanilla extract

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with wrappers.

2. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, cream butter, oil, and sugar until fluffy. Add egg and vanilla. Mix well.

4. Add flour mix alternately with buttermilk; stir just until combined.

5. Fill muffin cups 2/3 full. Bake 18–22 minutes or until a toothpick comes out clean.

6. Cool in pan 5 minutes, then move to wire rack.

7. To make frosting, combine butter, brown sugar, and evaporated milk in saucepan.

8. Cook over medium heat, stirring until thickened. Remove from heat.

9. Temper egg yolk, add to mixture, then stir in vanilla, coconut, and pecans.

10. Cool frosting to spreading consistency. Frost mini cakes when fully cooled.

You can toast the coconut and pecans before mixing them into the frosting.

Store cakes covered in the fridge for up to 4 days.

These make great edible gifts when boxed individually.

Keywords: mini german chocolate cake, coconut pecan frosting, cupcakes