German Chocolate Cupcakes are rich, moist chocolate cupcakes topped with a luscious coconut-pecan frosting. These decadent treats take the classic German chocolate cake and transform it into a perfect handheld dessert. With a deep chocolate flavor and a creamy, nutty topping, they’re irresistible for any occasion!
Why You’ll Love This Recipe
- Ultra Moist & Chocolatey – Made with real cocoa and buttermilk for a soft, rich texture.
- Authentic Coconut-Pecan Frosting – A homemade topping that’s creamy, nutty, and caramel-like.
- Perfect for Any Occasion – Ideal for birthdays, holidays, or chocolate cravings.
- Easy to Make – Simple ingredients and no fancy equipment required.
- Customizable – Add chocolate ganache, drizzle with caramel, or mix in extra pecans.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or coffee (enhances chocolate flavor)
For the Coconut-Pecan Frosting:
- Butter
- Brown sugar
- Evaporated milk
- Egg yolks
- Vanilla extract
- Sweetened shredded coconut
- Chopped pecans
Optional Chocolate Ganache Topping:
- Semi-sweet chocolate
- Heavy cream
Directions
For the Cupcakes:
- Preheat Oven – Set to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Mix Wet Ingredients – In another bowl, beat eggs, sugars, buttermilk, oil, and vanilla.
- Combine & Add Liquid – Gradually mix in the dry ingredients, then add hot water or coffee. Stir until smooth.
- Bake – Fill cupcake liners 2/3 full and bake for 18-22 minutes. Let cool completely before frosting.
For the Coconut-Pecan Frosting:
- Cook the Base – In a saucepan, melt butter over medium heat. Stir in brown sugar, evaporated milk, and egg yolks.
- Thicken – Cook for 5-7 minutes, stirring constantly, until thickened.
- Add Flavor – Remove from heat and stir in vanilla, coconut, and pecans. Let cool before frosting cupcakes.
For the Optional Chocolate Ganache:
- Melt Chocolate – Heat heavy cream until warm (not boiling) and pour over chopped chocolate. Let sit for 2 minutes.
- Stir & Cool – Mix until smooth, then let it cool slightly before drizzling over cupcakes.
Assemble the Cupcakes:
- Frost – Spread or pipe the coconut-pecan frosting on top of each cupcake.
- Drizzle (Optional) – Drizzle with chocolate ganache for extra decadence.
- Serve & Enjoy!
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Variations
- Extra Chocolatey – Add mini chocolate chips to the batter.
- Nut-Free Version – Omit pecans for an allergy-friendly option.
- Caramel Drizzle – Add a caramel drizzle for extra richness.
- Stuffed Cupcakes – Fill cupcakes with chocolate ganache or extra frosting.
- Gluten-Free – Use a 1:1 gluten-free flour blend for a gluten-free version.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to a week. Let come to room temp before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
FAQs
Can I make the frosting ahead of time?
Yes! Store it in the fridge for up to 3 days and bring it to room temp before using.
Why is my frosting runny?
It may need more cooking time. Simmer until it thickens before removing from heat.
Can I use a boxed chocolate cake mix?
Yes, but homemade chocolate cupcakes taste much better!
What’s the best way to toast pecans for the frosting?
Bake at 350°F for 5-7 minutes or toast in a dry skillet for a deeper flavor.
Can I make these cupcakes dairy-free?
Use dairy-free milk and butter alternatives, and replace evaporated milk with coconut milk.
What’s the difference between German chocolate cake and regular chocolate cake?
German chocolate cake is known for its lighter, sweeter chocolate cake base and signature coconut-pecan frosting.
Can I add frosting to the center of the cupcakes?
Yes! Use a piping bag to fill the center with extra frosting or ganache.
How do I keep cupcakes moist?
Use buttermilk and don’t overbake—check with a toothpick for doneness.
Can I use dark chocolate instead of cocoa powder?
Cocoa powder works best, but you can replace some with melted dark chocolate for a richer taste.
How do I get a perfect dome shape on my cupcakes?
Fill liners only 2/3 full and bake at a slightly higher temp (375°F) for the first 5 minutes, then reduce to 350°F.
Conclusion
Mouth-Watering Irresistible German Chocolate Cupcakes are the perfect balance of rich chocolate and creamy coconut-pecan frosting. Whether you’re making them for a celebration or just indulging in a sweet treat, these cupcakes are guaranteed to impress. Try them with an extra drizzle of ganache for the ultimate chocolate lover’s dessert!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These decadent German chocolate cupcakes are filled with rich, gooey chocolate, topped with a luscious coconut-pecan frosting, and drizzled with caramel. A chocolate lover’s dream!
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water for less intensity)
For the Coconut-Pecan Frosting:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup shredded coconut
- 1/2 cup chopped pecans
For Topping:
- 1/2 cup melted chocolate (for drizzling)
- 1/4 cup caramel sauce
- Extra chopped pecans (optional)
Instructions
Make the Cupcakes:
- Preheat oven: Set to 350°F (175°C) and line a cupcake pan with liners.
- Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- Cream butter & sugar: In another bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add eggs & vanilla: Mix in the eggs and vanilla extract.
- Alternate adding wet & dry: Gradually add the dry ingredients and buttermilk, alternating, until combined.
- Add hot coffee: Slowly mix in the hot coffee until the batter is smooth.
- Bake: Fill cupcake liners 2/3 full and bake for 18-20 minutes. Let cool completely.
Make the Coconut-Pecan Frosting:
- In a saucepan over medium heat, whisk evaporated milk, brown sugar, egg yolks, and butter. Cook for 5-7 minutes until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
Notes
- Coffee enhances the chocolate flavor but can be replaced with hot water.
- Cupcakes can be stored for up to 3 days in an airtight container.
- Freeze unfrosted cupcakes for up to 2 months.
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