German Chocolate Cupcakes are a delightful twist on the classic German Chocolate Cake. These individual cupcakes are filled with rich chocolate flavor, topped with a decadent coconut-pecan frosting, and finished off with smooth chocolate ganache.
The combination of moist, fluffy cupcakes and the indulgent frosting makes these treats perfect for special occasions or a sweet everyday indulgence.
The coconut-pecan topping, which is the hallmark of this dessert, adds a texture-rich sweetness that perfectly complements the dark chocolate base.
You’re a fan of chocolate or coconut, these cupcakes offer a heavenly balance, making them irresistible to all.
How To Prepare German Chocolate Cupcakes?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Calories: Approx. 400 per cupcake
Yield: 12 cupcakes
Kitchen Utensils
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cupcake pan
- Cupcake liners
- Hand or stand mixer
- Spatula
- Saucepan
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1/2 cup packed light brown sugar
- 3/4 cup salted butter
- 3 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- 1/4 cup dark chocolate, melted and cooled (60-65g)
- 6 Tbsp salted butter, softened
- 3 Tbsp heavy cream, room temperature (45g)
- 1 1/4 cups powdered sugar
- 2 1/2 Tbsp cocoa powder
- 2-4 tsp heavy cream (as needed)
- 1/2 tsp vanilla extract (2g)
- 1/4 tsp fine salt (1g)
How To Make German Chocolate Cupcakes
1. Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners. In a bowl, whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl, mix the eggs, milk, oil, vanilla extract, and sour cream until smooth. Combine the wet and dry ingredients and stir until smooth. Gradually add the boiling water, mixing to a thin batter.
3. Divide the batter evenly among the cupcake liners, filling them halfway. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
4. For the coconut-pecan frosting, combine evaporated milk, sugar, butter, and egg yolks in a saucepan. Cook on medium heat, stirring constantly until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Cool.
5. For the chocolate frosting, beat melted chocolate, butter, powdered sugar, cocoa powder, cream, vanilla extract, and salt until smooth. Add extra cream if needed to reach desired consistency.
6. Once cupcakes are cooled, frost them with the coconut-pecan mixture and then top with chocolate frosting. Serve and enjoy!
Special Notes
❖ Storage: These cupcakes stay fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, you can refrigerate them for up to a week.
❖ Make-Ahead Option: You can bake the cupcakes ahead of time and frost them the next day. This is especially convenient if you’re preparing for a special occasion!
❖ Vegan Variation: If you want to make a vegan version, substitute the eggs with flax eggs and use a non-dairy milk and butter alternative. For the frosting, opt for coconut cream instead of evaporated milk.
Serving Suggestions
These German Chocolate Cupcakes are perfect for any occasion, from birthdays to holidays or just as a sweet treat for your afternoon coffee break.
Pair them with a scoop of vanilla ice cream for an extra indulgence, or serve them with a hot cup of coffee to balance the sweetness. For a festive touch, decorate with a few extra pecans on top of the frosting.
Substitutions
➤ Milk: Swap regular milk for almond milk or oat milk for a dairy-free version.
➤ Vegetable Oil: Use melted coconut oil or canola oil as a substitute for vegetable oil.
➤ Eggs: Replace eggs with flaxseed meal or chia seeds (1 tablespoon of flax or chia mixed with 3 tablespoons of water = 1 egg).
➤ Sour Cream: Use Greek yogurt or buttermilk in place of sour cream for a tangy flavor.
➤ Shredded Coconut: Try desiccated coconut or unsweetened coconut flakes if you prefer a less sweet option.
How To Store Leftovers
To store leftover German Chocolate Cupcakes, place them in an airtight container at room temperature for up to 2 days. If you need to store them for a longer period, refrigerate them for up to 5 days.
Before serving, allow the cupcakes to come to room temperature for the best flavor and texture. For extra freshness, you can also freeze the cupcakes (without frosting) for up to 3 months.
To freeze, wrap them individually in plastic wrap and store in a freezer-safe container. Simply thaw at room temperature before enjoying.
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(FAQs) About German Chocolate Cupcakes
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day or two in advance. Store them in an airtight container at room temperature, and frost them just before serving for the best results.
Can I make the frosting without coconut?
Yes, you can skip the coconut and make a simpler pecan frosting or use a different nut, like walnuts, for a variation.
Can I use a different type of chocolate for the frosting?
Yes, you can use milk chocolate or semi-sweet chocolate in place of dark chocolate. This will result in a sweeter frosting.
How do I prevent my cupcakes from sinking?
To avoid sinking, be sure to not overmix the batter and avoid opening the oven door while baking. Also, ensure the baking powder and baking soda are fresh.
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure to check the other ingredients for gluten.
Conclusion
Moist German Chocolate Cupcakes recipe that brings the magic of a traditional German chocolate cake into the form of individual cupcakes.
With the rich chocolate flavor and the indulgent coconut-pecan frosting, they are guaranteed to be a crowd-pleaser at your next gathering. I hope you give these a try and enjoy them as much as I do!
German Chocolate Cupcakes
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cupcake pan
- Cupcake liners
- Hand or stand mixer
- Spatula
- Saucepan
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1/2 cup packed light brown sugar
- 3/4 cup salted butter
- 3 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- 1/4 cup dark chocolate melted and cooled (60-65g)
- 6 Tbsp salted butter softened
- 3 Tbsp heavy cream room temperature (45g)
- 1 1/4 cups powdered sugar
- 2 1/2 Tbsp cocoa powder
- 2-4 tsp heavy cream as needed
- 1/2 tsp vanilla extract 2g
- 1/4 tsp fine salt 1g
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners. In a bowl, whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, milk, oil, vanilla extract, and sour cream until smooth. Combine the wet and dry ingredients and stir until smooth. Gradually add the boiling water, mixing to a thin batter.
- Divide the batter evenly among the cupcake liners, filling them halfway. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the coconut-pecan frosting, combine evaporated milk, sugar, butter, and egg yolks in a saucepan. Cook on medium heat, stirring constantly until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Cool.
- For the chocolate frosting, beat melted chocolate, butter, powdered sugar, cocoa powder, cream, vanilla extract, and salt until smooth. Add extra cream if needed to reach desired consistency.
- Once cupcakes are cooled, frost them with the coconut-pecan mixture and then top with chocolate frosting. Serve and enjoy!