German Chocolate Cupcakes
My German Chocolate Cupcakes are made with moist chocolate cake, rich chocolate frosting, and a decadent pecan topping. This easy recipe is made with pantry staples and ready in under an hour!
Just like our Chocolate Peanut Butter Cupcakes , Black Forest Cupcakes, and Nutella Cupcakes, these cupcakes start with a rich chocolate batter. We make this from scratch so it stays moist for days. The pecan topping is super easy to make and cooks up on the stove top in no time. This recipe is so much easier than making a full cake!
Why This Recipe Works: A Sprinkle of Food Science
- Buttermilk + baking soda = magic: The acid in the milk reacts with baking soda (a base) and creates bubbles to help them rise and stay tender.
- Use Oil not Butter: Oil is 100% fat and stays liquid at room temperature. This helps the cupcakes stay moist even though they're stored in the fridge.
- Flavor Hack: Toasting the coconut and pecans brings out their natural oils for an extra flavor boost.
Ingredient Notes and Shopping Tips
- Cocoa Powder: Use high quality cocoa for the best flavor. I like Ghirardelli.
- Flour: Measure flour by spooning it into your measuring cup and then leveling with a knife. Avoid scooping as you'll use too much which leads to dry, dense cupcakes.
- Baking Powder and Baking Soda: Replace at least every 6-12 months. I write the date I open it on the lid in sharpie at toss at around 6 months.
- Buttermilk: If you don't have buttermilk you make your own using one half teaspoon of vinegar or lemon juice per half cup of milk. Allow to sit for ~5-10 minutes before using.
- Egg: Bring to room temperature to help them mix in smoothly.
- Evaporated Milk: Be sure not to crab sweetened condensed milk which is thicker and has sugar added.
- Egg Yolks: Crack the egg into a bowl. Take a clean plastic water bottle and squeeze it over the yolk. It will get sucked up and you can add it to your custard mess free!
- Pecans: We want finely chopped nuts for this recipe. If you can't find them finely chop them or whiz them up in a food processor if you have one.
Krystle's Tips: Steal My Culinary School Secrets
- Don't Overmix: Mix until the flour streaks just disappear. Overmixing overdevelops the gluten leading to a tough cake.
- Don't Overfill: Fill liners just ¾ full to give them room to rise and expand.
- Don't Overbake: Bake just until a tooth pick inserted near the center comes out with a few moist crumbs. Overbaking makes the cake dry.
- Custard Hacks: You must stir it constantly to prevent curdling and sticking. It must cook to 160 for food safety reasons and to thicken. If undercooked it will be runny. Finally, I like to strain mine to remove any eggy bits and ensure its silky smooth.
More Cupcakes You Need To Try
Smores Cupcakes With Toasted Meringue
Boston Cream Pie Cupcake Recipe
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📖 Recipe
German Chocolate Cupcakes From Scratch
Moist chocolate cupcakes with chocolate frosting and a decadent pecan topping. If you like the cake you'll love this easy cupcake recipe.
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Servings: 12 Cupcakes
Calories: 510kcal
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Ingredients
For the Chocolate Cupcakes
- 1 Cup All Purpose Flour
- ¼ Cup (Plus 2 Tablespoons) Unsweetened Cocoa Powder
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Brown Sugar Packed
- ½ Cup Sugar
- ⅓ Cup Canola or Vegetable Oil
- ½ Cup Buttermilk
- 1 Egg
- 1 Teaspoon Vanilla Extract
For the Chocolate Buttercream
- 1 Cup Butter Softened
- 2 ½ Cups Powdered Sugar
- ¼ Cup Unsweetened Cocoa Powder
- 3 Tablespoons Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
For the Coconut Pecan Topping
- ½ Cup Evaporated Milk
- 2 Egg Yolks
- ½ Cup Brown Sugar Packed
- ¼ Cup Butter
- ½ Teaspoon Vanilla Extract
- 1 Cup Sweetened Shredded Coconut
- ¾ Cup Pecan Chips
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Instructions
- Optional but encouraged: Preheat oven to 350 degrees. Toast coconut and pecans for 5-10 minutes stirring 2 or 3 times.
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 ¾ 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.
Notes
Store in the fridge for up to 5 days.
Nutrition
Calories: 510kcal | Carbohydrates: 68g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 368mg | Potassium: 247mg | Fiber: 2g | Sugar: 55g | Vitamin A: 750IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1.9mg
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These cupcakes were amazing. Its soft and moist which was perfect.
Hands down my new favorite cupcake recipe. The first batch I made disappeared fast! Making more this weekend.
So delish! Will be making them again for a birthday!
So easy to follow and delish! My family loved it!
These cupcakes with the pecan topping were utterly delicious! I loved the nutty crunch on top. Makes them really special.
These German Chocolate Cupcakes look so decadent with that rich frosting and pecan topping. Amazing that they come together in under an hour!
These look absolutely decadent! I love that you’ve captured all the flavors of the classic cake in such a fun, easy‑to‑share form.