If there’s ever a dessert that’s guaranteed to wow a crowd and make any chocolate lover swoon, it’s German Chocolate Cupcakes. These beauties are all about rich, moist chocolate cake topped with an unforgettable coconut pecan frosting that’s gooey, nutty, and just the right amount of sweet. Each bite is a mouthful of comforting nostalgia with a hint of decadence, perfect for birthdays, celebrations, or simply treating yourself on a quiet afternoon. What makes them truly special is the generous mound of frosting on each cupcake, making them feel like a true occasion every time they appear on the table.
Ingredients You’ll Need
These cupcakes come together with a handful of simple ingredients, each bringing its own magic to the finished treat. From the creamy richness of butter to the satisfying crunch of pecans, every item on this list plays a starring role in capturing the classic flavor and moist texture that make German Chocolate Cupcakes irresistible.
- Unsalted butter (softened): Adds richness and a tender crumb to your cakes and makes the frosting silky-smooth.
- Granulated sugar: Sweetens the cupcakes and helps them bake up moist and golden.
- Large eggs: Bind everything together and help the cupcakes rise beautifully.
- Vanilla extract: Rounds out the flavors and brings a bakery-fresh aroma.
- Buttermilk: Lends tangy moisture and makes every bite extra tender.
- Hot water: Enhances the cocoa powder for a richer chocolate flavor.
- Unsweetened cocoa powder: The star of the show, delivering deep chocolatey goodness.
- All-purpose flour: Gives structure and holds everything together just right.
- Baking soda & baking powder: Work together to create airy, light cupcakes.
- Salt: A little goes a long way to balance sweetness and sharpen flavors.
- Evaporated milk: Forms the creamy base of that signature coconut pecan frosting.
- Brown sugar: Brings a caramel-like sweetness to the frosting.
- Egg yolks: Help thicken the frosting and add richness.
- Sweetened shredded coconut: Chewy, sweet, and absolutely essential.
- Chopped pecans: Lend a satisfying crunch and classic flavor to the frosting.
How to Make German Chocolate Cupcakes
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. Don’t skip this step—it makes cleanup a breeze and ensures your cupcakes lift right out. Now gather all your ingredients and measure them out, so the baking process is smooth and stress-free.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This step introduces air, which helps your German Chocolate Cupcakes bake up light and tender. Use a handheld mixer or a stand mixer for the best results.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. This ensures the batter stays smooth and has a luscious consistency. Then stir in the vanilla extract for an extra layer of flavor.
Step 4: Incorporate Chocolate and Buttermilk
In a small bowl, whisk the cocoa powder with hot water until it forms a smooth, deep-brown paste. Add this cocoa mixture and the buttermilk to the main batter, blending it all together until silky. This duo guarantees your cupcakes have that rich, signature chocolate taste with a moist crumb.
Step 5: Mix Dry Ingredients and Combine
In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture, taking care not to over-mix. Stop as soon as everything is just combined for the best cupcake texture—no one wants a tough cake!
Step 6: Fill and Bake
Spoon the batter into the lined cupcake tins, filling each about two-thirds full. Pop the tray into your preheated oven and bake for 18 to 20 minutes. Your kitchen will smell like a dreamy chocolate bakery, and the cupcakes are done when a toothpick comes out clean. Allow them to cool completely before frosting—patience is key!
Step 7: Make Coconut Pecan Frosting
In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, whisking constantly until the mixture has thickened and turned a lovely golden color, about 8 to 10 minutes. Once off the heat, stir in vanilla extract, coconut, and pecans. Let the frosting cool to room temperature, and don’t worry if you want to sneak a spoonful—it’s that good.
Step 8: Frost the Cupcakes
Generously spread the cooled coconut pecan frosting onto each cupcake. You can create rustic swirls with the back of a spoon, or go for a more polished look using a piping bag. Either way, you’re moments away from enjoying the ultimate chocolate cupcake experience.
How to Serve German Chocolate Cupcakes
Garnishes
A generous mound of coconut pecan frosting is really all you need, but for an extra touch of flair, consider a sprinkle of toasted pecans or a drizzle of melted chocolate over the top. If you’re feeling fancy, a ring of chocolate buttercream piped around the edge adds bakery-quality style and extra indulgence.
Side Dishes
Serve your German Chocolate Cupcakes with tall glasses of cold milk or hot coffee for the ultimate comfort pairing. If you’re throwing a party, balance the sweetness with a fresh fruit platter, or pair them with vanilla ice cream for a dreamy dessert duo.
Creative Ways to Present
For special occasions, arrange the cupcakes on a tiered cake stand and scatter extra toasted coconut around for a festive look. Mini cupcake versions make for adorable, bite-sized treats at gatherings. Or, for a showstopper dessert table, style these cupcakes alongside chocolate truffles and fruit for a celebration centerpiece.
Make Ahead and Storage
Storing Leftovers
To keep your German Chocolate Cupcakes fresh, cover and store them at room temperature for up to two days. If your kitchen is particularly warm or humid, pop them in an airtight container in the fridge to keep the frosting just right.
Freezing
These cupcakes freeze beautifully! Place unfrosted cupcakes in a freezer bag and freeze for up to three months. The coconut pecan frosting can be made ahead and frozen separately in an airtight container. Thaw both overnight in the fridge before assembling.
Reheating
If you prefer your cupcakes slightly warm (and who could blame you?), microwave one for a few seconds to take the chill off. Just be sure to add the frosting after warming or be prepared for a gooey, melty treat!
FAQs
Can I make the German Chocolate Cupcakes in advance?
Absolutely! You can bake the cupcakes a day or two ahead, keep them covered, and frost them shortly before serving. The frosting itself also keeps in the fridge for up to 3 days, so assembling ahead of time is a breeze.
What’s the best way to toast pecans for the frosting?
Spread chopped pecans in a single layer on a baking sheet and bake at 350°F for about 5–7 minutes, stirring once. They should smell fragrant and turn slightly golden. Let them cool before adding to the frosting for maximum flavor and crunch.
Can I use a different nut instead of pecans?
Definitely! Walnuts or even almonds work well in place of pecans if you prefer or have them on hand. Each adds its own unique twist to the classic coconut pecan frosting.
How do I make sure my cupcakes are moist?
Measure your ingredients carefully and avoid over-mixing the batter once the dry ingredients are added. The buttermilk and hot water are key for moist, tender cupcakes, so don’t skip them!
Is it possible to make these cupcakes gluten free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just note that texture may vary slightly, but the cupcakes will still taste delicious and satisfy your German Chocolate Cupcakes cravings.
Final Thoughts
Whether you’re baking for a party, a potluck, or simply to spoil yourself, these German Chocolate Cupcakes are pure joy in every bite. With their irresistible chocolate base and unforgettable coconut pecan frosting, they’re always a hit. Give them a try—I have a feeling they’ll become a staple in your dessert repertoire, too!
Print
German Chocolate Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent German Chocolate Cupcakes topped with a luscious coconut pecan frosting. These homemade treats are perfect for any celebration or simply satisfying your sweet tooth.
Ingredients
For the cupcakes:
- 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 unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the coconut pecan frosting:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Make the cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. In a small bowl, whisk together the cocoa powder and hot water until smooth. Add the cocoa mixture and buttermilk to the wet ingredients, mixing to combine. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until smooth. Fill cupcake liners about 2/3 full and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Make the frosting: In a saucepan, whisk together evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden, about 8–10 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature before spreading onto cupcakes.
Notes
- You can pipe chocolate buttercream around the edge for extra flair.
- Frosting can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 32g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
