If you’re looking for a decadent dessert that delivers rich chocolate flavor, coconut-pecan lusciousness, and the pure joy of a classic treat, German Chocolate Cupcakes are your answer. Each bite offers a soft, moist chocolate cake topped with glossy chocolate ganache and a caramel-like coconut-pecan frosting that’s absolutely irresistible. Whether you’re baking for a celebration or just to treat yourself, these cupcakes bring a bit of nostalgia and a whole lot of happiness to any occasion.
Ingredients You’ll Need
Gathering the ingredients for German Chocolate Cupcakes is an easy task, but every component has a special role in making these cupcakes unforgettable. From the deep cocoa base to the crunchy-sweet coconut-pecan topping, here’s what you’ll need and why it matters:
- All-purpose flour: Gives the cupcakes their tender structure and keeps them fluffy.
- Granulated sugar: Sweetens both the cake and the frosting, creating that classic cupcake sweetness.
- Unsweetened cocoa powder: Delivers a deep, chocolatey flavor that’s essential for the base.
- Baking powder: Helps the cupcakes rise for a light, airy crumb.
- Baking soda: Reacts with the buttermilk for extra lift and softness.
- Salt: Balances all the flavors and enhances the chocolate.
- Buttermilk: Adds tang and keeps the cupcakes incredibly moist.
- Vegetable oil: Ensures the cupcakes stay soft and tender, even after a day or two.
- Eggs: Bind the ingredients and add richness to the batter.
- Vanilla extract: Adds warmth and rounds out the flavors in both the cake and frosting.
- Boiling water: Intensifies the cocoa flavor and creates a silky batter.
- Evaporated milk: Gives the coconut-pecan frosting its creamy, caramel-like texture.
- Egg yolks: Thicken the frosting and add richness.
- Unsalted butter: Makes the frosting smooth and gives a melt-in-your-mouth finish.
- Sweetened shredded coconut: Brings chewy sweetness and classic German chocolate flair.
- Chopped pecans: Add the perfect crunch and nutty depth to the frosting.
- Semi-sweet chocolate chips: Melt into a glossy ganache that takes these cupcakes over the top.
- Heavy cream: Combines with chocolate for a luscious ganache finish.
How to Make German Chocolate Cupcakes
Step 1: Prepare Your Cupcake Liners and Preheat
Start by preheating your oven to 350°F (175°C), then line a muffin tin with 12 cupcake liners. This small step sets you up for mess-free, perfectly shaped cupcakes that are easy to serve and share.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Combining these dry ingredients first ensures even distribution and prevents any pockets of baking soda or cocoa in your finished cupcakes.
Step 3: Add the Wet Ingredients
Add the buttermilk, vegetable oil, eggs, and vanilla extract to your dry mixture. Stir until the batter is smooth and well combined. At this stage, don’t overmix—just enough to bring everything together for a tender crumb.
Step 4: Incorporate the Boiling Water
Carefully pour in the boiling water and mix until the batter is thin and glossy. This might look a bit runny, but trust the process! The water helps to intensify the cocoa flavor and gives the cupcakes their signature moist texture.
Step 5: Bake the Cupcakes
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting—this is key for perfect assembly.
Step 6: Make the Coconut-Pecan Frosting
In a saucepan over medium heat, combine the evaporated milk, egg yolks, granulated sugar, and butter. Stir constantly until the mixture thickens, which takes about 10 minutes. Once thickened, remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool to room temperature so it’s easy to spoon onto the cupcakes.
Step 7: Prepare the Chocolate Ganache
Heat the heavy cream until steaming but not boiling, then pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. This ganache adds a rich, luxurious layer beneath the coconut-pecan topping.
Step 8: Assemble the German Chocolate Cupcakes
Spread a thin layer of chocolate ganache over each cooled cupcake, then top with a generous spoonful of coconut-pecan frosting. The combination of silky ganache and crunchy, gooey frosting is what sets these cupcakes apart!
How to Serve German Chocolate Cupcakes
Garnishes
Dress up your German Chocolate Cupcakes with a sprinkle of extra chopped pecans, a pinch of toasted coconut, or a drizzle of leftover ganache. For special occasions, a single pecan half on top adds a touch of elegance and hints at the flavors inside.
Side Dishes
Pair these indulgent cupcakes with a scoop of vanilla ice cream, a tall glass of cold milk, or even a cup of rich, dark coffee. Their sweetness and texture play beautifully with simple sides that let the cupcakes shine.
Creative Ways to Present
Arrange the cupcakes on a cake stand for a stunning centerpiece, or nestle each one in a decorative cupcake wrapper for parties. For an extra wow factor, pipe a swirl of chocolate buttercream under the coconut-pecan topping or serve in mini sizes for bite-sized treats at gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left (which is always a big “if!”), store them in an airtight container at room temperature for up to two days. The flavors meld beautifully, and the cupcakes stay moist thanks to the oil and buttermilk in the batter.
Freezing
To freeze, wrap unfrosted cupcakes tightly in plastic wrap and store in a zip-top bag for up to two months. The coconut-pecan frosting and ganache can be refrigerated separately in airtight containers. When you’re ready to enjoy, thaw everything overnight in the fridge and assemble just before serving for best texture.
Reheating
If you prefer your German Chocolate Cupcakes slightly warm, microwave each cupcake on low for about 10 seconds. This softens the ganache and brings out the rich chocolate aroma—just be careful not to overheat the frosting.
FAQs
Can I use a boxed cake mix instead of making the chocolate cupcake batter from scratch?
Absolutely! If you’re short on time, a good-quality boxed chocolate cake mix works wonderfully as a base. Just be sure to make the homemade coconut-pecan frosting and ganache for that signature German Chocolate Cupcake flavor.
What’s the difference between German chocolate and regular chocolate?
German chocolate actually refers to a type Dessert. While this recipe uses cocoa powder for depth, it recreates the classic flavor profile with rich chocolate, coconut, and pecans—all the essential components of German Chocolate Cupcakes.
Can I make these cupcakes gluten-free?
Yes, substitute your favorite 1:1 gluten-free baking blend for the all-purpose flour. Double-check that your other ingredients are gluten-free and bake as directed for delicious results.
Do the cupcakes need to be refrigerated?
If your kitchen is especially warm, it’s a good idea to refrigerate the cupcakes because of the egg-based frosting. Otherwise, they’re fine at room temperature for up to two days. Always cover them to prevent drying out.
Can I use walnuts instead of pecans in the frosting?
Definitely! Walnuts add a slightly different flavor but work beautifully in the coconut-pecan frosting. Feel free to swap in your favorite nut, or even leave them out if you prefer a nut-free version.
Final Thoughts
There’s really nothing like homemade German Chocolate Cupcakes to bring a little extra joy to your table. The combination of moist chocolate cake, gooey coconut-pecan frosting, and silky ganache is pure bliss. Don’t be surprised if these quickly become your new favorite treat—give them a try and watch them disappear!
Print
German Chocolate Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These German Chocolate Cupcakes feature moist chocolate cake topped with a rich, classic coconut-pecan frosting and a smooth chocolate ganache, delivering the beloved flavors of traditional German chocolate cake in an easy-to-serve cupcake format.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 3 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners to ensure easy removal and prevent sticking.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until the batter is smooth and uniform. Carefully stir in the boiling water; the batter will be thin, which creates moist cupcakes.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare the Coconut-Pecan Frosting: In a saucepan over medium heat, combine the evaporated milk, egg yolks, granulated sugar, and unsalted butter. Stir constantly to prevent lumps and to avoid curdling. Cook the mixture until it thickens, approximately 10 minutes. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool to room temperature to thicken further.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just starts steaming, but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for a minute, then stir gently until smooth and glossy.
- Assemble the Cupcakes: Spread a thin layer of the chocolate ganache over the top of each cooled cupcake. Then, spoon a generous amount of the coconut-pecan frosting over the ganache layer, smoothing slightly to cover the cupcake top evenly. Serve immediately or store covered at room temperature.
Notes
- These cupcakes can be made a day ahead and stored covered at room temperature to maintain freshness.
- For a quicker version, substitute the cupcake batter with a boxed chocolate cake mix and focus on preparing the homemade coconut-pecan frosting for authentic flavor.
- Use full-fat ingredients as listed for the best frosting texture and flavor.
- Ensure the cupcakes are fully cooled before applying frosting to prevent melting or runny toppings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
