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German Chocolate Cupcakes with a delicious homemade frosting and topped with a coconut pecan mixture is a wonderful new take on your favorite cake.
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German Chocolate Cupcakes

Course: Dessert
Cuisine: german
Author: Jill


Chocolate Cupcake Ingredients

  • 1 C flour
  • ¼ C plus 2 tablespoons unsweetened cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ C brown sugar
  • ½ C sugar
  • C Canola oil
  • ½ C buttermilk
  • 1 large egg room temp.
  • 1 tsp. pure vanilla extract

Chocolate Frosting Ingredients

  • 1 C unsalted butter softened
  • 2 1/2 C powdered sugar
  • 1/4 C cocoa powder
  • 3 tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • 1 disposable piping bag fitted with a star tip

Coconut Pecan Topping Ingredients

  • 1/2 C evaporated milk
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 C unsalted butter
  • 1/2 tsp vanilla extract
  • 1 C sweetened shredded coconut
  • 3/4 C pecan chips
  • small ice cream scooper


Cupcake Directions

  • Preheat oven to 350°F.
  • Line your muffin pans with cupcake liners and set aside.
  • In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
  • Add in the sugar and brown sugar stir until combined.
  • Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
  • Pour the batter 3/4 in the cupcake liners.
  • Fill each one 3/4 of the way full.
  • Bake at 350°F for 17-20 minutes.
  • Remove the cupcakes from the oven.
  • Transfer the cupcakes to a wire rack to cool

Topping Directions

  • Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar and butter over medium heat.
  • Make sure to stir constantly until thickened. Should take about 15 minutes
  • Remove from heat and strain using a mesh strainer
  • Stir in the vanilla, shredded coconut and pecan chips.
  • Allow mixture to cool completely

Frosting Directions

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
  • Add the butter on medium speed and beat for 1 minute.
  • Add in the powdered sugar and cocoa powder 1 cup at a time.
  • Continue to mix to combine.
  • Add the heavy whipping cream and vanilla extract.
  • Mix on medium-high speed until the mixture is combined
  • Scoop the frosting into the piping bag

Decorating Directions

  • Frost the cupcakes using the chocolate frosting
  • Using a small ice cream scooper, scoop some of the coconut mixture onto the top of the chocolate frosting
  • Enjoy!