German Chocolate Cupcakes

german chocolate cupcake on a cake stand

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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!

Prep Time1

Cook Time22

Total Time1 22

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 403kcal

Author: Heather Perine

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.

Video

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.

Nutrition