German Chocolate Cupcakes
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These German Chocolate Cupcakes capture all the rich, classic flavors of the iconic cake in an easy, perfectly portioned treat. With moist, chocolatey cupcakes topped by a creamy chocolate frosting and a luscious coconut pecan filling. The cupcakes can be made without a mixer!
Now I love a good easy cupcake around here. Like my easy vanilla cupcakes made with melted butter. And like these chocolate cupcakes. I decided to take this chocolate cupcake and step it up a notch today.
If you’ve ever had a slice of classic German chocolate cake, you already know what a magical combination chocolate, coconut, and pecans can be. Now imagine all of that rich, decadent flavor tucked into a perfectly portioned cupcake version — and you’ve got these German Chocolate Cupcakes.
They’re soft, moist, and deeply chocolatey, with a tender crumb, topped with a swirl of creamy chocolate frosting and a generous dollop of the signature coconut pecan frosting that makes this dessert so special.
Traditionally, German chocolate cake is topped only with coconut pecan frosting. But the extra layer of chocolate buttercream frosting makes these cupcakes extra indulgent — feel free to skip it if you prefer the classic look.
Ingredients You’ll Need
For the cupcakes:
- Granulated sugar
- All-purpose flour – Spoon and level for accuracy so your cupcakes don’t turn dense.
- Unsweetened cocoa powder – Use natural or Dutch-process for a deeper dark chocolate flavor.
- Baking powder
- Baking soda
- Salt
- Egg – Use a large egg at room temperature for best incorporation. Here is my tutorial on how to bring eggs to room temperature fast.
- Buttermilk – If you don’t have any then make your own buttermilk by combining lemon juice or vinegar with regular milk. Here is my full tutorial on how to make homemade buttermilk.
- Vegetable oil – Or use another neutral oil such as canola oil.
- Vanilla extract
- Hot coffee – Brings out the chocolate flavor without tasting like coffee; boiling water can be used as a substitute. Or combine boiling water with espresso powder.
For the chocolate frosting:
- Unsalted butter – Softened to room temperature for smooth creaming.
- Powdered sugar – Sift if lumpy for a silky texture. If you run out try making your own homemade powdered sugar.
- Cocoa powder – Natural or Dutch-process; sift to avoid clumps.
- Heavy cream – Adds creaminess; milk works in a pinch but won’t be as rich.
- Vanilla extract
For the coconut topping:
- Unsalted butter
- Brown sugar – Light or dark brown sugar will work here.
- Egg yolk – Vital for richness and thickening the coconut pecan topping. Here is my tutorial on how to separate eggs.
- Evaporated milk – Not the same as sweetened condensed milk; it’s unsweetened and thinner.
- Vanilla extract
- Sweetened shredded coconut (or unsweetened coconut flakes)
- Chopped pecans – Toast the pecans for extra flavor and texture. Toast your pecan halves on a baking sheet then cool and chop before adding to the topping for extra flavor.
How to Make German Chocolate Cupcakes
Make the chocolate cupcakes:
Prep oven and pans. Position a rack in the center of your oven. Pre-heat oven to 350°F (180oC). Prepare a muffin pan with cupcake liners.
Combine dry ingredients. In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
Combine wet ingredients. In a second large mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract until well combined.
Combine wet and dry ingredients. Add the wet ingredients to the flour mixture, and stir with a rubber spatula, together just until the last of flour has been incorporated.
Add boiling water. Stir in the hot coffee to the batter and stir to combine. (batter will be thin). Don’t worry the batter should be thin. Trust the process friend!
Bake cupcakes. Fill each cupcake well about 3/4 cup full of batter.
Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean, rotating pans halfway through baking. Remove cupcakes from the oven and cool in the pans for 5 minutes, then transfer to a cooling rack and cool on a wire rack. Cool completely.
Make the chocolate frosting:
In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute.
With the mixer on low speed, slowly add in the powdered sugar, 1/2 cup at a time. And then once incorporated, mix on medium-high speed for about 1 to 2 minutes until light and fluffy.
When creaming butter and sugar for the frosting, scrape the sides of the bowl frequently to ensure even mixing.
With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine.
Add in the cocoa powder and mix on low speed at first until incorporated.
Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed.
Use right away, or store in the fridge, in a covered container for up to 5 days.
Make coconut pecan filling:
In a saucepan over medium heat, combine butter, brown sugar, egg yolk, and and evaporated milk. Whisk until mixture boils.
Once boiling, continue to whisk for about 5 minutes until thickened.
Remove from the heat and with a spatula or wooden spoon stir in the vanilla, coconut and pecans. Allow to cool slightly before using.
Top each cooled cupcake with chocolate frosting. I piped the frosting in a circle (one layer).
Then place a generous dollop of the coconut pecan frosting in the center of the cupcake. You can use a cookie scoop to make this easy!
You could also put the coconut pecan frosting in the center of the cupcake and then top with the chocolate frosting. Use a cupcake corer or a small spoon to hollow out the core of the cupcake before filling with coconut pecan topping for a fun surprise inside. Read my tutorial on how to core a cupcake.
More Recipes To Try
If you love these German Chocolate Cupcakes, be sure to check out my German Chocolate Cheesecake Bars for a rich, creamy twist on this classic flavor combo.
And for a nostalgic treat, you won’t want to miss my take on the iconic Hostess Cupcake — all the indulgence of a chocolate cupcake with a fluffy marshmallow center and chocolate glaze. Both are perfect for when you’re craving delicious cupcakes with a fun twist!
German Chocolate Cupcakes
Ingredients
For the cupcakes
- 1 cup (200 g) granulated sugar
- 1 cup (120 )g all-purpose flour spooned and leveled
- 6 Tablespoons (31 g) unsweetened Cocoa powder
- 1 teaspoon baking powder
- ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 large egg room temperature
- ½ cup (120 ml) buttermilk
- ¼ cup (60 ml) vegetable oil
- 1 teaspoons vanilla extract
- ½ cup (120 ml) hot coffee
For the chocolate frosting:
- 10 Tablespoons (141 g) unsalted butter softened
- 1 ¼ cups (141 g) powdered sugar
- 1 Tablespoon heavy cream
- 1 teaspoon vanilla extract
- 6 Tablespoons (31 g) unsweetened cocoa powder (or Dutch Process)
For the coconut topping:
- ¼ cup (½ stick; 57 g) unsalted butter
- ½ cup (107 g) packed light or dark brown sugar
- 1 large egg yolk
- 4 ounces (120 ml) evaporated milk
- ½ teaspoon pure vanilla extract
- 1 cup (85 g) sweetened shredded coconut
- ½ cup (63 g) toasted, chopped pecans
Instructions
Make the chocolate cupcakes
- Prep oven and pans. Position a rack in the center of your oven. Pre-heat oven to 350°F (180℃). Prepare a muffin pan with cupcake liners.
- Combine dry ingredients. In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside. 1 cup (200 g) granulated sugar 1 cup (120 )g all-purpose flour 6 Tablespoons (31 g) unsweetened Cocoa powder 1 teaspoon baking powder ½ teaspoons baking soda ¼ teaspoon salt
- Combine wet ingredients. In a second large mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract until well combined. 1 large egg ½ cup (120 ml) buttermilk ¼ cup (60 ml) vegetable oil 1 teaspoons vanilla extract
- Combine wet and dry ingredients. Add the wet ingredients to the flour mixture, and stir with a rubber spatula, together just until the last of flour has been incorporated.
- Add coffee Stir in the hot coffee to the batter and stir to combine. (batter will be thin). ½ cup (120 ml) hot coffee
- Bake cupcakes. Fill each cupcake well about 3/4 cup full of batter. Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean, rotating pans halfway through baking. Remove cupcakes from the oven and cool in the pans for 5 minutes, then transfer to a cooling rack and cool on a wire rack. Cool completely.
Make the chocolate frosting:
- In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute. 10 Tablespoons (141 g) unsalted butter
- With the mixer on low speed, slowly add in the powdered sugar, 1/2 cup at a time. And then once incorporated, mix on medium-high speed for about 1 to 2 minutes until light and fluffy. 1 ¼ cups (141 g) powdered sugar
- With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine. 1 Tablespoon heavy cream 1 teaspoon vanilla extract
- Add in the cocoa powder and mix on low speed at first until incorporated. 6 Tablespoons (31 g) unsweetened cocoa powder (or Dutch Process)
- Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed.
- Use right away, or store in the fridge, in a covered container for up to 5 days.
Make coconut pecan filling:
- In a saucepan over medium heat, combine butter, brown sugar, egg yolk, and and evaporated milk. Whisk until mixture boils. Once boiling, continue to whisk for about 5 minutes until thickened. ¼ cup (½ stick; 57 g) unsalted butter ½ cup (107 g) packed light or dark brown sugar 1 large egg yolk 4 ounces (120 ml) evaporated milk
- Remove from the heat and with a spatula or wooden spoon stir in the vanilla, coconut and pecans. Allow to cool slightly before using. ½ teaspoon pure vanilla extract 1 cup (85 g) sweetened shredded coconut ½ cup (63 g) toasted, chopped pecans
Assemble cupcakes:
- Top each cooled cupcake with chocolate frosting. I piped the frosting in a circle (one layer).
- Then place a generous dollop of the coconut pecan frosting in the center of the cupcake.
Notes
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best flavor and texture, let chilled cupcakes sit at room temperature for 20–30 minutes before serving.
- Freezing:
- Unfrosted cupcakes: Wrap each cupcake in plastic wrap, then place in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the fridge, then frost.
- Frosted cupcakes: Freeze on a baking sheet until solid, then transfer to a container. The frosting texture may soften slightly after thawing, but the flavor will still be delicious.
- Hot coffee – Brings out the chocolate flavor without tasting like coffee; boiling water can be used as a substitute. Or combine boiling water with espresso powder.
