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Moist chocolate cupcakes are filled with a sweet coconut pecan mixture and topped with chocolate buttercream in these German Chocolate Cupcakes. A shareable twist on German chocolate cake, these cupcakes are perfect for BBQs, picnics, and more.
These German chocolate cupcakes were inspired by my classic German chocolate cake. They’re a much more shareable, perfect for potlucks and BBQs, while maintaining all the elements of German chocolate desserts, including the moist chocolate base, chocolate buttercream, and coconut pecan filling.
German chocolate is not German; it actually originated right here in the United States, and it’s not a type of chocolate either. German chocolate typically refers to a coconut pecan filling that’s added between layers of chocolate cake or spread on top of the frosting. While German chocolate cake and cupcakes are the most popular, you can also find German chocolate cookies, German chocolate pie, and German chocolate brownies.
Why These German Chocolate Cupcakes Are So Good
- Moist, tender cupcake. The base of these German chocolate cupcakes is a super moist, tender chocolate cupcake. Hot coffee is added to help enhance the overall chocolate flavor and bloom the cocoa powder, while also adding extra moisture. These babies stay moist for days!
- Rich chocolate flavor. You can’t have German chocolate without chocolate! The chocolate cupcake base is topped with a chocolate buttercream as well, adding even more chocolate to every bite.
- The filling. The coconut pecan filling is what sets these apart from your everyday chocolate cupcakes and makes them German chocolate. The center of the cupcakes is removed so that the filling isn’t just sitting on top, though there is a generous amount in the center of the frosting too. It’s so good!
Ingredient Notes
Let’s take a look at the ingredients needed to make these cupcakes. Don’t be alarmed by the length of the list, as many ingredients appear multiple times and most are pantry staples. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
Chocolate Cupcakes
- All-purpose flour – Spoon the flour into the measuring cup, then level it off with a knife for exact measuring.
- Unsweetened cocoa powder – Adds the rich chocolate flavor to the cupcakes.
- Baking soda – Acts as the leavening agent to help the cupcakes rise and maintain a tender crumb.
- Salt – Enhances the other flavors in the cupcakes and balances the sweetness.
- Sugar
- Butter – I use unsalted butter in baked goods, especially when adding extra salt.
- Vegetable oil – Adds moisture to the cupcakes.
- Vanilla extract
- Egg – Be sure to use a single large egg. Bring to room temperature ahead of baking.
- Milk – Whole or 2% work fine.
- Hot coffee – The coffee itself enhances the chocolate flavor, without making the cupcakes taste like chocolate, while the hot liquid blooms the cocoa powder, making it even more chocolate-y, and adds moisture to the cupcakes without more fat. Hot water will also work, though it won’t intensify the chocolate flavor as much.
Coconut Pecan Frosting
- Evaporated milk – NOT sweetened condensed milk. Evaporated milk is regular milk that’s had some of the liquid removed, giving it a thicker consistency, which is necessary for the topping.
- Egg yolks – Yolks only, so separate the whites carefully.
- Sugar
- Butter – I also use unsalted butter here, as the topping doesn’t need the added salt.
- Vanilla extract
- Coconut & pecans – Sweetened shredded coconut and toasted pecans are the typical German chocolate mix-ins. They add texture and flavor. Be sure to chop the pecans so they mix evenly.
Chocolate Buttercream
- Unsalted butter – Soften to room temperature ahead of time for a smooth, lump-free frosting.
- Powdered sugar – Sweetens and stabilizes the frosting while adding volume.
- Unsweetened cocoa powder – Adds the chocolate flavor to the buttercream.
- Heavy whipping cream – Helps get the perfect pipe-able texture.
- Vanilla extract
- Salt – A tiny amount of salt helps prevent the frosting from being too sweet and enhances the flavor.
How To Make German Chocolate Cupcakes
These cupcakes may seem fancy but they’re as easy as any other cupcakes. Just remember to leave time for them to cool before decorating. The printable instructions can be found in the recipe card below.
- Make the topping. Combine the egg yolks, evaporated milk, vanilla, and sugar over medium heat. Whisk for 12-15 minutes, until fully combined and well-heated. Remove from heat. Stir in the shredded coconut and chopped pecans then transfer to a glass bowl to cool completely.
- Prep. Preheat the oven to 350F. Line the cupcake pan with liners.
- Make the batter. Combine the dry cupcake ingredients in a bowl. In another bowl, mix the melted butter, oil, sugar, and vanilla until well combined. Mix in the dry ingredients then pour in the hot coffee. Mix until well combined.
- Bake the cupcakes. Transfer the batter to the cupcake liners, filling each one just a little more than halfway full. Bake for 15-17 minutes. A toothpick inserted in the center should come out clean.
- Make the buttercream. Beat the softened butter until smooth then mix in half of the powdered sugar and cocoa powder until smooth. Add the vanilla extract and 2 tablespoons of heavy cream. Once smooth, add the remaining powdered sugar and salt. Mix until combined and smooth, adding more heavy cream if needed to achieve the right consistency.
- Decorate the cupcakes. Remove the cupcake centers with a small, sharp knife. Transfer the buttercream to a piping bag. Pipe a ring around the edge of each cupcake and then fill the cupcake core and center of the buttercream with the coconut pecan filling.
Tips for the Best Cupcakes
Here are a few things to keep in mind before making this German chocolate cupcakes recipe for the first time.
- Whisk the topping constantly. When making the pecan coconut topping, it’s important to be continuously stirring or whisking the ingredients over heat. This prevents the eggs from scrambling and the entire mixture from burning or sticking to the pan.
- Don’t overmix the batter. With each ingredient addition, mix just until combined. Overmixing can lead to dense, tough cupcakes which is not what we’re going for here.
- Fill the liners over halfway. To get the perfectly-sized cupcake, fill each cupcake liner just a bit more than halfway. It’ll rise just enough to bake above the liner a bit.
- Cool before decorating. Let the cupcakes cool completely before removing the center and decorating. It’s harder to remove the core when they’re still warm and the frosting will melt.
- Add heavy cream as needed. When making the chocolate buttercream, the exact amount of heavy cream needed can vary. Start with 2 tablespoons and add more only as needed to get a pipe-able consistency.
- Remove the core carefully. If you have a corer, you can also use that. But I prefer to use a sharp knife. Just cut a little circle from the center of the top, which will allow the filling to go a little deeper into the cupcake instead of just sitting on top.
Proper Storage
These German chocolate cupcakes should be stored in the fridge in an airtight container. They are best enjoyed within 3-4 days. I like to bring them to room temperature on the counter before serving.
While the unfrosted cupcakes can be frozen, I don’t recommend freezing the assembled cupcakes.
German Chocolate Cupcakes
Moist chocolate cupcakes are filled with a sweet coconut pecan mixture and topped with chocolate buttercream in these German Chocolate Cupcakes. A shareable twist on German chocolate cake, these cupcakes are perfect for BBQs, picnics, and more.
Servings: 14 cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 6 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 teaspoon unsalted butter melted
- 1/4 cup vegetable oil
- 3/4 teaspoon vanilla extract
- 1 large egg (at room temperature)
- 1/2 cup milk
- 1/2 cup hot coffee (or hot water)
Coconut Pecan Topping
- 6 ounces evaporated milk
- 2 large egg yolks
- 3/4 cups granulated sugar
- 6 Tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 3/4 cups chopped pecans toasted
Chocolate Buttercream
- 1 cup unsalted butter softened at room temperature
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 4 Tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Make the Topping
- In a large saucepan over medium heat, combine the egg yolks, evaporated milk vanilla extract and sugar and whisk until well heated and combined for 12-15 minutes, stirring constantly.
- Remove from heat and stir in shredded coconut and pecans. Pour into a glass bowl and set aside to cool completely,
Chocolate Cupcakes
- Preheat oven to 350°F and prepare a cupcake pan with cupcake liners.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Add the melted butter, vegetable oil, sugar and vanilla extract to a large bowl and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix just until well combined. Don’t over mix. Add the hot coffee and mix until well combined.
- Divide the cupcake the batter between the cupcake liners, filling a little more than half way full.
- Bake 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Chocolate Buttercream
- In a large bowl, add the softened butter beat until smooth. Add about half of the powdered sugar and the cocoa powder and mix until well combined and smooth.
- Add the vanilla extract and 2 tablespoons of cream and mix until well combined and smooth. Add the remaining powdered sugar and salt and mix until well combined and smooth. Spoon in additional heavy cream, as needed, to get the right buttercream consistency.
- Use a small, sharp knife to remove the cupcake cores (centers). Add the buttercream to a piping bag fitted with a medium sized star tip. Pipe a ring of buttercream around the outer edge of each cupcake.
- Fill the cupcake core and the middle of the buttercream ring on top with the coconut pecan filling. Serve!
Last Step:
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Notes
Store cupcakes in an air-tight container in the fridge. Serve at room temperature. Cupcakes are best if eaten within 3-4 days.
Nutrition
Calories: 299kcal | Carbohydrates: 32g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 132mg | Potassium: 107mg | Fiber: 1g | Sugar: 26g | Vitamin A: 421IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1mg
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3 comments on “German Chocolate Cupcakes”
I have had this recipe pinned and wanted to try it for a very long time. I finally got the opportunity and all I can say is OMG! I even had a co-worker ask me if I had brought an extra pair of socks because I just knocked his socks off!
Ha! Thanks for sharing Kim! Glad you liked them.
Hello. How many on estimation does this recipe make?