If you’re craving a show-stopping dessert that brings together tender chocolate cake and a crave-worthy coconut-pecan frosting, German Chocolate Cupcakes are absolute perfection. This recipe combines rich, moist chocolate cake with a classic, gooey frosting that’s packed with coconut and pecans, creating a delightful bite-sized treat that feels both nostalgic and celebratory. Whether you’re making them for a birthday, a potluck, or just because you deserve something sweet, these cupcakes are a guaranteed crowd-pleaser. Let’s get baking!
Ingredients You’ll Need
Your grocery list for German Chocolate Cupcakes couldn’t be simpler, but each ingredient is essential for maximum flavor and that unmistakably luscious texture. Here’s what you’ll need, with a little extra insight to guide you to cupcake glory:
- All-purpose flour: The foundation of the cupcakes, giving them structure and a tender crumb.
- Unsweetened cocoa powder: Delivers deep, chocolatey richness without extra sweetness.
- Baking soda: Helps the cupcakes rise and stay fluffy.
- Baking powder: Works alongside the soda for even more lift and a light texture.
- Salt: Just a pinch, but crucial for rounding out all the flavors.
- Unsalted butter (softened): Adds irresistible richness and ensures a moist, soft crumb.
- Granulated sugar: Sweetens the batter while providing that tender bite you’ll love.
- Large eggs: Essential for holding the batter together and adding structure.
- Vanilla extract: Brings warmth and enhances the overall flavor profile.
- Buttermilk: Lends beautiful tang and keeps the cupcakes extra tender.
- Hot water: Blooms the cocoa powder and makes the chocolate flavor even deeper.
- Semisweet chocolate chips: Little pockets of melty chocolate make every bite better.
- Egg yolks (for frosting): Thicken the frosting and give it that classic German chocolate richness.
- Evaporated milk: Adds creaminess and helps thicken the frosting without making it too heavy.
- Granulated sugar (for frosting): Sweetens the coconut-pecan topping.
- Unsalted butter (for frosting): Provides melt-in-your-mouth texture and depth.
- Vanilla extract (for frosting): Enhances the caramel notes in the frosting.
- Sweetened shredded coconut: The star of the frosting, adding flavor and chewy goodness.
- Chopped pecans: Brings signature crunch and a nutty finish.
How to Make German Chocolate Cupcakes
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with cupcake liners. This old-fashioned step ensures your German Chocolate Cupcakes release easily and look extra polished, making them a breeze to serve and even easier to share.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Thoroughly combining these ensures your cupcakes rise evenly and develop that luscious chocolate crumb. No clumps here, just pure chocolate delight in every bite!
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the sugar until it’s light and fluffy. This usually takes a couple of minutes, and you’ll know it’s ready when it’s pale and airy. Creaming the butter is the secret to a cupcake that’s tender, rich, and positively irresistible.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time to the butter-sugar mixture, making sure each egg is well incorporated before adding the next. Then, stir in the vanilla extract. This step ensures your batter comes together smoothly and builds the backbone for all the chocolatey goodness ahead.
Step 5: Alternate Wet and Dry Ingredients
Add the dry ingredients in batches, alternating with the buttermilk. Mixing gently after each addition keeps the batter light and fluffy. Taking turns with the dry mix and the buttermilk means everything blends together without over-mixing – a must for soft cupcakes!
Step 6: Stir in Hot Water and Chocolate Chips
Pour in the hot water and stir until your batter is smooth and glossy. Then fold in those semisweet chocolate chips for a little extra chocolate magic! Hot water is the key for a rich, moist texture, so don’t skip it.
Step 7: Fill and Bake
Divide your batter evenly among the cupcake liners, filling each about two-thirds full. Pop the pan into your preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once they’re perfectly risen and set, let them cool completely before frosting – anticipation is half the fun!
Step 8: Make the Coconut-Pecan Frosting
While your cupcakes are cooling, prepare the frosting. Whisk the egg yolks, evaporated milk, and sugar together in a saucepan over medium heat, stirring constantly until the mixture thickens, about 8 to 10 minutes. Remove from heat and stir in the butter, vanilla, coconut, and pecans. Allow the frosting to cool to room temperature – patience pays off for that dreamy, spreadable consistency!
Step 9: Frost and Finish
Once everything is cool, generously frost each cupcake with the coconut-pecan mixture. You can add an extra drizzle of melted chocolate on top if you’re feeling decadent. The result: the most irresistible German Chocolate Cupcakes you’ve ever tasted!
How to Serve German Chocolate Cupcakes
Garnishes
Take your cupcakes from delicious to absolutely unforgettable with a few simple garnishes. Sprinkle a light dusting of extra chopped pecans on top or add a pinch of toasted coconut for even more flavor and eye-catching texture. For special occasions, a drizzle of melted chocolate or a tiny chocolate square on top will make everyone’s eyes light up before the first bite.
Side Dishes
Although German Chocolate Cupcakes are stars in their own right, serving them alongside a scoop of vanilla bean ice cream or a small glass of cold milk makes for a heavenly combination. If you’re hosting a party, consider offering fresh berries or a simple fruit salad on the side to balance the richness of the chocolate and coconut.
Creative Ways to Present
Cupcakes love to be shown off! Arrange your German Chocolate Cupcakes on a tiered stand for parties, or nestle each into a decorative cupcake wrapper for a fancy touch. Try plating them on a rustic wooden board with scattered pecans and coconut for a homespun, bakery-style presentation that will impress guests and make every bite feel extra special.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your German Chocolate Cupcakes in an airtight container at room temperature for up to two days. If your kitchen runs warm or you’ve frosted extra generously, pop them in the refrigerator to keep everything fresh and dreamy.
Freezing
To freeze, simply wrap each unfrosted cupcake tightly in plastic wrap and store in a freezer-safe bag for up to two months. You can also spoon the cooled frosting into a separate airtight container and freeze for the same amount of time. Thaw both in the refrigerator overnight when you’re ready to assemble and serve.
Reheating
If you prefer your cupcakes a little warm (and who doesn’t?), just bring them to room temperature or give an unfrosted cupcake a quick 10-second zap in the microwave. Add your frosting once everything is completely cool so it stays perfectly luscious and doesn’t melt into the cake.
FAQs
Can I use a different type Dessert
Absolutely! You can swap in dark chocolate or milk chocolate chips based on your taste preference. Just know that semi-sweet is classic and delivers a perfect balance alongside the sweet coconut-pecan frosting in German Chocolate Cupcakes.
Do I have to use buttermilk?
Buttermilk is highly recommended because it creates the moistest crumb and a slight tang that lifts all the chocolate flavors. If you don’t have buttermilk, simply mix a half cup of milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes as a handy substitute.
Can I make the cupcakes or frosting ahead of time?
Yes! The cupcakes themselves can be baked a day ahead and kept tightly covered. The coconut-pecan frosting can also be made in advance and stored in the fridge. Just be sure to let the frosting reach room temperature before spreading it on your German Chocolate Cupcakes.
How do I know when the frosting is thick enough?
The frosting should be thick enough to coat the back of a spoon and pile easily on the cupcake. If it seems too runny, continue to cook it on the stove for an extra minute or two, stirring constantly to avoid scrambling the eggs.
Are German Chocolate Cupcakes suitable for nut allergies?
As written, these cupcakes include pecans in the frosting, which are not suitable for those with nut allergies. You can, however, omit the pecans for a nut-free version – you’ll still have rich, coconut-forward cupcakes that everyone can enjoy!
Final Thoughts
If there’s ever a time to indulge and treat yourself to something truly special, let it be now with these German Chocolate Cupcakes. Each bite is a little celebration of chocolate, coconut, and love. So preheat your oven and dive in – your sweet tooth will thank you, and your friends and family will be asking for this recipe again and again!
Print
German Chocolate Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these German Chocolate Cupcakes topped with a luscious coconut-pecan frosting. Perfect for satisfying your sweet tooth!
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/2 cup semisweet chocolate chips
Coconut-Pecan Frosting:
- 3 large egg yolks
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare Cupcake Batter: Preheat the oven and line muffin pan. Whisk dry ingredients. Cream butter and sugar, add eggs and vanilla. Mix in dry ingredients and buttermilk. Stir in hot water and chocolate chips. Bake.
- Make Frosting: Whisk egg yolks, evaporated milk, and sugar. Cook until thickened. Remove from heat, stir in butter, vanilla, coconut, and pecans. Cool.
- Frost Cupcakes: Spread frosting generously on cooled cupcakes.
Notes
- You can drizzle melted chocolate on top for extra richness.
- Ensure the frosting is completely cooled before frosting the cupcakes to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 28g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
