German Chocolate Cupcakes Recipe

why make this recipe

German Chocolate Cupcakes are a delightful twist on the classic German chocolate cake.

They bring a fun and individual spin to a much-loved dessert, making them perfect for parties, celebrations, or just a sweet treat at home.

The combination of rich chocolate cupcakes topped with a luscious coconut-pecan frosting creates a perfect balance of flavors and textures.

These cupcakes are not only delicious, but they are also visually appealing, adding an inviting touch to your dessert table.

Print Recipe

German Chocolate Cupcakes Recipe

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Ingredients

• 2 egg yolks
• 3/4 cup evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 4 tablespoons unsalted butter
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 cup sweetened shredded coconut toasted
• 3/4 cup chopped pecans toasted
• 2 ounces unsweetened chocolate chopped
• 2 tablespoons cocoa powder
• 1/4 cup hot water
• 1/2 teaspoon espresso powder
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 whole eggs
• 1 egg yolk
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1/2 cup unsalted butter softened
• Pinch salt
• 2 tablespoons cocoa powder sifted
• 1/2 teaspoon vanilla
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream

Instructions

• Make the Coconut-Pecan Topping: In a saucepan, combine the egg yolks, evaporated milk, granulated sugar, brown sugar, unsalted butter, salt, and vanilla. Cook over medium heat until the mixture thickens, about 10 minutes. Remove from heat and stir in the toasted coconut and pecans. Set aside to cool.
• Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, melt the chopped unsweetened chocolate with the cocoa powder and hot water. Stir in espresso powder. In another bowl, combine the flour, baking soda, and salt. In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy. Add the whole eggs, egg yolk, and vanilla. Mix in the sour cream, then add the melted chocolate mixture. Gradually add the dry ingredients until just combined. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
• Make the Buttercream: Beat the softened unsalted butter until light and fluffy. Add the sifted cocoa powder, vanilla, and a pinch of salt. Gradually mix in the powdered sugar, adding heavy cream until you reach your desired consistency.
• To Assemble: Frost the cooled cupcakes with the buttercream and top each with a generous scoop of the coconut-pecan topping.

how to make German Chocolate Cupcakes

Ingredients:

• 2 egg yolks
• 3/4 cup evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 4 tablespoons unsalted butter
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 cup sweetened shredded coconut, toasted
• 3/4 cup chopped pecans, toasted
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons cocoa powder
• 1/4 cup hot water
• 1/2 teaspoon espresso powder
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 whole eggs
• 1 egg yolk
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1/2 cup unsalted butter, softened
• Pinch salt
• 2 tablespoons cocoa powder, sifted
• 1/2 teaspoon vanilla
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream

Directions:

1. Make the Coconut-Pecan Topping: In a saucepan, combine the egg yolks, evaporated milk, granulated sugar, brown sugar, unsalted butter, salt, and vanilla. Cook over medium heat until the mixture thickens, about 10 minutes. Remove from heat and stir in the toasted coconut and pecans. Set aside to cool.

   
   

2. Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, melt the chopped unsweetened chocolate with the cocoa powder and hot water. Stir in espresso powder. In another bowl, combine the flour, baking soda, and salt. In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy. Add the whole eggs, egg yolk, and vanilla. Mix in the sour cream, then add the melted chocolate mixture. Gradually add the dry ingredients until just combined. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.

   
   

3. Make the Buttercream: Beat the softened unsalted butter until light and fluffy. Add the sifted cocoa powder, vanilla, and a pinch of salt. Gradually mix in the powdered sugar, adding heavy cream until you reach your desired consistency.

   
   

4. To Assemble: Frost the cooled cupcakes with the buttercream and top each with a generous scoop of the coconut-pecan topping.

   
   

how to serve German Chocolate Cupcakes

Serve these cupcakes at room temperature. They are perfect for birthdays, gatherings, or as a sweet surprise for friends and family.

Pair them with a glass of cold milk or your favorite coffee for a delightful dessert experience.

how to store German Chocolate Cupcakes

Store these cupcakes in an airtight container at room temperature for 1-2 days.

If you need to keep them longer, place them in the refrigerator for up to a week.

For maximum freshness, consider freezing them without frosting. When ready to serve, simply thaw and frost them.

tips to make German Chocolate Cupcakes

• Toast the coconut and pecans to enhance their flavor.
• Use high-quality cocoa and chocolate for a richer taste.
• Ensure that all ingredients are at room temperature for best mixing results.
• Do not overmix the batter to keep cupcakes light and fluffy.

variation

You can make mini German Chocolate Cupcakes for a bite-sized treat. Just reduce the baking time to about 12-15 minutes.

Alternatively, you could swap out the pecans for walnuts if you prefer a different nut flavor.

FAQs

Q: Can I use regular milk instead of evaporated milk?
A: Yes, you can use regular milk, but it may alter the creamy texture of the coconut-pecan topping slightly.

Q: Can I make the cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance, cool them completely, and store them covered before frosting and serving.

Q: What can I use instead of eggs?
A: For egg substitutes, try using mashed banana or applesauce; about 1/4 cup can replace one egg.