German Chocolate Cupcakes

German Chocolate Cupcakes: Moist chocolate cupcakes with chocolate frosting and a decadent pecan topping. If you like the cake you’ll love this easy cupcake recipe.

Just like our Chocolate Peanut Butter Cupcakes & Nutella Cupcakes  these cupcakes start with a rich chocolate batter. Next we add fluffy chocolate buttercream and a pecan coconut topping.

German Chocolate Cupcakes

If you like German Chocolate cake, you will love these German Chocolate Cupcakes. Just like the full-size cake, they are packed with rich chocolate flavor, and decadent coconut.

The cupcakes are easier to make, and eat!  These easy German chocolate cupcakes are a must try!

german chocolate cupcake recipe

What is German Chocolate Cake?

German Chocolate cake is a chocolate cake with a rich filling/frosting made from pecans and coconut. The frosting is typically used both in between the layers and on top of the cake.  Chocolate frosting can also be used in some layers or in addition to the pecan/coconut mixture if desired. Contrary, to popular belief German chocolate cake is not from Germany. Instead, it is named after a Samuel German creator of a brand of baking chocolate.

german chocolate cake cupcakes

Frequently Asked Questions

Can You Freeze German Chocolate Cupcakes?
You sure can! You can make extra cupcakes to store in the freezer, or freeze leftovers. It is best to freeze these cupcakes before you add the frosting. You can freeze the cupcakes after the frosting has been added, but the texture changes slightly.

Do You Need These In the Fridge?
Normally, I recommend not storing cupcakes in the fridge because it can dry out the cake. However, when it comes to German Chocolate Cake Cupcakes be sure to store these in the fridge. The frosting on these cupcakes needs to be refrigerated needs to be kept in the fridge for food safety reasons.

Can You Make Them Ahead?

These easy German chocolate cupcakes stay fresh for several days, so they can be made ahead. I suggest a day or 2 before you need them. Store covered in an air tight container to keep them fresh.

easy german chocolate cupcakes

German Chocolate Cupcake Ingredients

For the Cupcakes

  • Flour
  • Cocoa Powder: This forms the foundation of our chocolate cupcakes. Use high quality cocoa here for the best German Chocolate Cupcakes.
  • Baking powder, baking soda, and salt
  • Brown Sugar and White Sugar
  • Canola Oil
  • Buttermilk: Buttermilk adds great flavor and texture to our cake. If you don’t have buttermilk you make your own using 1 tablespoon of vinegar per cup of milk.
  • Egg
  • Vanilla Extract

For the Chocolate Frosting

  • Butter
  • Cocoa Powder
  • Heavy Cream: Add just as much as you need to reach your desired consistency.
  • Powdered Sugar
  • Vanilla

For the Coconut Pecan Topping 

  • Evaporated Milk: This is canned milk that has had some of the water removed (or evaporated from it). Do not use sweetened condensed milk here as it always has sugar added.
  • Egg Yolks
  • Brown Sugar
  • Butter
  • Vanilla
  • Sweetened Shredded Coconut
  • Pecan Chips: These are finely chopped pecans. If you can’t find them you can chop your own or whiz them up in your food processor if you have one.

German Chocolate Cupcake Recipe

For the Cupcakes

  1. Prep Work: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and set aside.
  2.  Dry Ingredients: Combine flour, cocoa powder, baking powder, baking soda, and salt. Stir in sugar and brown sugar.
  3. Wet Ingredients: Add in vegetable oil, buttermilk, egg, and vanilla.
  4. Bake: Fill liners about 3/4 of the way full.  Baker for 17-20 minutes. Cool completely.

 

For the Chocolate Frosting

  1. Cream butter under light and fluffy. Add in cocoa powder and vanilla.
  2. Add powdered sugar a little at a time. Add heavy cream as needed until you reach your desired consistency.
  3. Spread or pipe onto cooled cupcakes.

 

For the Coconut Pecan Topping

  1. In a medium saucepan, combine evaporated milk, egg yolks, brown sugar, and butter.
  2. Heat over medium stirring constantly until thickened. Mine took about 15 minutes.  Remove from heat and strain.
  3. Fold in vanilla, coconut, and pecans.   Cool completely.
  4. Dollop on top of cupcakes using an ice cream scoop.

 

Tools Needed For This Recipe

  1. Disposable piping bag with a star tip
  2. Ice Cream Scoop

More Cupcakes You Need To Try

Margarita Cupcakes

Boston Cream Pie Cupcake Recipe

Apple Pie Cupcakes

Cookie Monster Cupcake Recipe

German Chocolate Cupcakes

German Chocolate Cupcakes: Moist chocolate cupcakes with chocolate frosting and a decadent pecan topping. If you like the cake you'll love this easy cupcake recipe.

Ingredients

For the Chocolate Cupcakes

  • 1 Cup All Purpose Flour
  • 1/4 Cup (Plus 2 Tablespoons) Unsweetened Cocoa Powder
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Brown Sugar, Packed
  • 1/2 Cup Sugar
  • 1/3 Cup Canola or Vegetable Oil
  • 1/2 Cup Buttermilk
  • 1 Egg
  • 1 Teaspoon Vanilla Extract

For the Chocolate Buttercream

  • 1 Cup Butter, Softened
  • 2 1/2 Cups Powdered Sugar
  • 1/4 Cup Unsweetened Cocoa Powder
  • 3 Tablespoons Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract

For the Coconut Pecan Topping

  • 1/2 Cup Evaporated Milk
  • 2 Egg Yolks
  • 1/2 Cup Brown Sugar, Packed
  • 1/4 Cup Butter
  • 1/2 Teaspoon Vanilla Extract
  • 1 Cup Sweetened Shredded Coconut
  • 3/4 Cup Pecan Chips

Instructions

For the Chocolate Cupcakes:

  • Preheat oven to 350°F. Line cupcake pan with paper liners, and set aside. 
  • In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Stir in sugar and brown sugar. 
  • Add in oil, buttermilk, egg, and vanilla. Stir until just combined. Do not over mix. 
  • Fill cupcakes liners about 3/4 of the way full. Bake for 17-20 minutes or until a tooth pick inserted in the center comes out clean.  Cool completely. 

For the Coconut Pecan Topping

  • In a medium saucepan, combine evaporated milk, egg yolks, brown sugar and butter. 
  • Heat oven medium heat, stirring constantly until thickened. It should take around 15 minutes and reach a temperature of 160 degrees F.  Strain. 
  • Fold in vanilla, shredded coconut and pecan chips. Cool completely.

For the Chocolate Buttercream

  • In a large bowl, beat butter until light and fluffy. Add in vanilla, and cocoa. 
  • Pour in powdered sugar a little at a time until well combined. Add whipping cream as needed to reach you desired consistency. 
  • Spread or pipe onto cooled cupcakes. 
  • Use a small ice cream scooper to scoop coconut/pecan mixture onto the top of the frosting.

Nutrition

Calories: 510kcal, Carbohydrates: 68g, Protein: 4g, Fat: 26g, Saturated Fat: 17g, Cholesterol: 106mg, Sodium: 368mg, Potassium: 247mg, Fiber: 2g, Sugar: 55g, Vitamin A: 15%, Vitamin C: 0.2%, Calcium: 9.1%, Iron: 10.4%
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What do you think of these German Chocolate Cupcakes?