Description
Delicious German Chocolate Mini Cakes with a creamy coconut and pecan frosting, perfect for any occasion.
Ingredients
Scale
- 120 grams all-purpose flour
- 150 grams granulated sugar
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 120 milliliters buttermilk
- 60 milliliters vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 grams sweetened shredded coconut
- 60 grams chopped pecans
- 200 grams chocolate frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin tin.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the shredded coconut and chopped pecans.
- Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Let the mini cakes cool in the tin for 5 minutes, then transfer to a wire rack.
- Once cool, frost each mini cake with chocolate frosting.
- Optionally, garnish with additional coconut and pecans before serving.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Let frozen cakes thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: German Chocolate Mini Cakes, Chocolate Dessert, Mini Cakes, Coconut Pecan Frosting