If you’re craving a luscious treat that combines rich chocolate with a perfectly moist crumb and a dreamy coconut-pecan frosting, then you absolutely must try this German Chocolate Cupcakes Recipe. These cupcakes capture all the classic flavors of the beloved German chocolate cake but in a fun, individual-sized version that’s perfect for parties, get-togethers, or just a sweet pick-me-up any day of the week. From the tender cocoa-infused base to that unbelievably creamy and textured frosting, every bite is pure joy. Let me walk you through how simple it is to bring this timeless dessert to your kitchen and impress everyone lucky enough to taste it.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each carefully chosen to build the perfect balance of flavor, texture, and richness in your German Chocolate Cupcakes Recipe. Whether it’s the brown sugar adding a hint of molasses warmth or the buttermilk creating tender crumb, each element plays a vital role.
- 1 cup flour: The foundation of the cupcake batter, providing structure and tenderness.
- ¼ cup unsweetened cocoa powder (plus 2 extra tablespoons): Adds deep, chocolatey richness without any bitterness.
- ¾ teaspoon baking powder: Leavens the batter for a light, fluffy texture.
- ½ teaspoon baking soda: Works alongside the baking powder to give just the right rise and helps neutralize acidity.
- ½ teaspoon salt: Enhances the flavors and balances the sweetness perfectly.
- ½ cup brown sugar: Gives a lovely moistness and a subtle caramel note to the cake.
- ½ cup sugar: Sweetens and contributes to the cupcake’s tender crumb.
- â…“ cup Canola oil: Makes the cupcakes moist and soft without weighing them down.
- ½ cup buttermilk: Adds tanginess and helps activate the leaveners for a fluffy rise.
- 1 large egg (at room temperature): Binds the ingredients, adds richness, and improves texture.
- 1 teaspoon pure vanilla extract: Infuses the batter with warm aromatic sweetness.
- 1 cup unsalted butter (softened): Essential for the creamy frosting’s luxurious texture.
- 2½ cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- ¼ cup cocoa powder: Adds chocolate flavor to the frosting for extra depth.
- 3 tablespoons heavy whipping cream: Gives the frosting richness and smoothness.
- 1 teaspoon vanilla extract: Enhances the frosting’s flavor profile.
- ½ cup evaporated milk: Thickens the coconut-pecan filling, making it delectably gooey.
- 2 large egg yolks: Provide richness and help thicken the coconut-pecan filling.
- ½ cup packed light-brown sugar: Sweetens the filling with caramel undertones.
- ¼ cup unsalted butter: Adds silkiness and richness to the filling.
- ½ teaspoon vanilla extract: Brings harmony to the filling’s flavors.
- 1 cup sweetened shredded coconut: Provides classic coconut texture and flavor.
- ¾ cup pecan chips: Adds crunch and nutty goodness to the filling.
- Disposable piping bag fitted with a star tip: For that picture-perfect frosting swirl.
- Small ice cream scooper: Helps portion out the batter evenly.
How to Make German Chocolate Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by combining the dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—in one bowl. In a separate large bowl, whisk together the brown sugar, sugar, and Canola oil until smooth. Add the egg, buttermilk, and vanilla extract to the wet mixture and beat until fully combined. Gradually fold in the dry ingredients to create a smooth, chocolatey batter that’s just ready to be portioned.
Step 2: Bake to Perfection
Preheat your oven to 350°F (175°C) and line cupcake trays with paper liners. Using your small ice cream scooper, divide the batter evenly into 24 cupcake spots. Bake for around 17 minutes or until a toothpick inserted into the center comes out clean. Once done, let your cupcakes cool completely to prepare for the luscious frosting.
Step 3: Make the Coconut-Pecan Filling
While your cupcakes cool, whisk together evaporated milk, egg yolks, brown sugar, and butter in a saucepan over medium heat. Stir continuously until the mixture thickens to a custard-like consistency. Remove from heat and stir in the vanilla extract, shredded coconut, and pecan chips. This filling is the essence of the German Chocolate Cupcakes Recipe—rich, gooey, and bursting with texture.
Step 4: Prepare the Chocolate Frosting
In a mixing bowl, cream the softened butter until light and fluffy. Gradually add powdered sugar and cocoa powder, beating until combined. Pour in the heavy whipping cream and vanilla extract, continuing to beat until the frosting is smooth and spreadable. This frosting will perfectly complement the moist cupcakes and indulgent filling.
Step 5: Assemble Your Cupcakes
Core out a small circle from the center of each cooled cupcake and fill it generously with the coconut-pecan filling. Using your disposable piping bag fitted with a star tip, swirl the chocolate frosting over the top of each cupcake for a stunning finish that everyone will admire before eagerly diving in.
How to Serve German Chocolate Cupcakes Recipe
Garnishes
To elevate these cupcakes, sprinkle a few extra pecan chips or toasted coconut flakes on top after frosting. They add a delightful crunch and a beautiful presentation that makes your German Chocolate Cupcakes Recipe feel extra special.
Side Dishes
Serve alongside a scoop of vanilla bean ice cream or a fresh berry salad to complement the rich, chocolaty goodness. The cool or fruity sides can balance the sweetness and create a memorable dessert experience.
Creative Ways to Present
Try placing these cupcakes in decorative paper liners or on a tiered dessert stand for parties or gatherings. Adding edible gold dust or a drizzle of caramel sauce can also make them look irresistible and showcase your love for this classic recipe.
Make Ahead and Storage
Storing Leftovers
Keep leftover German Chocolate Cupcakes Recipe in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. This helps retain freshness and the moist texture of both the cake and frosting.
Freezing
You can freeze unfrosted cupcakes for up to three months by wrapping each tightly in plastic wrap and placing them in a freezer-safe container. To freeze frosted cupcakes, flash freeze them first for an hour, then store in an airtight container with parchment between layers to prevent sticking.
Reheating
When ready to enjoy, thaw frozen cupcakes overnight in the fridge. For a freshly baked texture, warm the cupcake in the microwave for 10-15 seconds but avoid heating the frosting directly to maintain its luscious consistency.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk combined with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps create tender, light cupcakes in this German Chocolate Cupcakes Recipe.
Is there a way to make these cupcakes dairy-free?
To make them dairy-free, swap out butter for a plant-based alternative and use a dairy-free milk like almond or oat milk along with vegan cocoa powder. This creates a delicious vegan version without sacrificing flavor.
Why do the cupcakes need to be cooled completely before frosting?
Cooling thoroughly ensures the frosting doesn’t melt or slide off, maintaining that beautiful presentation and texture that makes the German Chocolate Cupcakes Recipe so irresistible.
Can I make the coconut-pecan filling ahead of time?
Absolutely! The filling can be prepared a day in advance and stored in the fridge. Just bring it back to room temperature and stir before using it to fill your cupcakes.
What’s the secret to getting the frosting so fluffy?
Using softened unsalted butter and gradually adding powdered sugar while beating on medium speed creates a smooth, fluffy texture. Adding heavy cream gives it a light, airy finish that makes the frosting the perfect partner to your cupcakes.
Final Thoughts
This German Chocolate Cupcakes Recipe brings the best of a nostalgic classic straight to your kitchen in a perfectly portioned form. The combination of moist cocoa cupcakes, gooey coconut-pecan filling, and silky chocolate frosting is pure comfort food that never fails to delight. Give yourself the joy of baking and sharing these beauties—you’ll wonder why you didn’t make them sooner.
Print
German Chocolate Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist German Chocolate Cupcakes featuring a rich cocoa base, topped with a luscious coconut-pecan frosting. Perfectly balanced sweetness and texture make these cupcakes an irresistible treat for any chocolate lover.
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder (plus 2 tablespoons extra)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup granulated sugar
- â…“ cup canola oil
- ½ cup buttermilk
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ¼ cup cocoa powder
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
German Chocolate Topping
- ½ cup evaporated milk
- 2 large egg yolks
- ½ cup packed light brown sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ¾ cup pecan chips
Other
- 1 disposable piping bag fitted with a star tip
- Small ice cream scooper
Instructions
- Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners. In a bowl, sift together 1 cup flour, ¼ cup plus 2 tablespoons unsweetened cocoa powder, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. In a separate large bowl, whisk ½ cup brown sugar, ½ cup granulated sugar, and ⅓ cup canola oil until combined. Add ½ cup buttermilk, 1 large egg at room temperature, and 1 teaspoon vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet, mixing just until combined.
- Bake the cupcakes: Using the small ice cream scooper, evenly distribute the batter into the cupcake liners, filling about two-thirds full. Bake in the preheated oven for approximately 17 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make the German chocolate topping: In a saucepan over medium heat, combine ½ cup evaporated milk, ½ cup packed light brown sugar, ¼ cup unsalted butter, and 2 large egg yolks whisked lightly. Cook while stirring continuously until mixture thickens, about 7-10 minutes. Remove from heat and stir in ½ teaspoon vanilla extract, 1 cup sweetened shredded coconut, and ¾ cup pecan chips. Set aside to cool slightly.
- Prepare the chocolate buttercream frosting: In a mixing bowl, beat 1 cup softened unsalted butter until creamy. Gradually add 2 ½ cups powdered sugar and ¼ cup cocoa powder, mixing on low speed. Add 3 tablespoons heavy whipping cream and 1 teaspoon vanilla extract, then beat on high until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
- Assemble the cupcakes: Once cupcakes are completely cooled, use the disposable piping bag fitted with a star tip to frost each cupcake with the chocolate buttercream. Finishing, top generously with the German chocolate topping mixture to complete each cupcake.
Notes
- Ensure eggs are at room temperature to help achieve a smooth batter.
- Do not overmix the batter to keep cupcakes tender.
- The topping should be thick but spreadable; cool it to room temperature before using.
- You can substitute pecan chips with chopped pecans if preferred.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
