If you’ve ever had a slice of German chocolate cake and wished it came in a personal-sized treat, you’re going to love this recipe. Today, we’re baking rich, moist German chocolate cupcakes—complete with that iconic coconut-pecan frosting. Whether you call them mini German chocolate cakes or just really special cupcakes, this recipe delivers the deep cocoa flavor and silky topping you expect from a classic. We’ll cover the origins, what makes them different from other chocolate desserts, and walk through how to make the perfect batch—step-by-step. Ready to dive into the ultimate German chocolate cupcake recipe? Let’s get baking.
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German Chocolate Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Description
Classic German chocolate cupcakes with moist sweet chocolate cake and a rich coconut-pecan frosting. These mini German chocolate cakes are perfect for celebrations or everyday indulgence.
Ingredients
4 oz German’s sweet baking chocolate
½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
½ cup buttermilk
1 tsp vanilla extract
1 cup cake flour
1 cup evaporated milk
3 egg yolks
½ cup butter
1 cup brown sugar
1½ cups sweetened shredded coconut
1 cup chopped pecans (toasted)
Instructions
1. Preheat oven to 350°F and line muffin pan with liners.
2. Melt chocolate and let cool slightly.
3. Cream butter and sugars together until fluffy.
4. Add eggs one at a time, then stir in melted chocolate and vanilla.
5. Alternate adding dry ingredients and buttermilk, mix until just combined.
6. Fill liners ¾ full and bake 18–20 minutes.
7. Cool completely on a rack before frosting.
8. Make frosting by cooking evaporated milk, egg yolks, brown sugar, and butter until thickened.
9. Stir in coconut and pecans; cool before frosting.
10. Frost cupcakes with a generous spoonful of coconut-pecan frosting.
Notes
Cupcakes can be frozen unfrosted for up to 2 months.
Frosting can be made ahead and refrigerated up to 3 days.
Optional: Core cupcakes and fill with frosting for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: german chocolate cupcakes, german chocolate cupcake recipe, mini german chocolate cake
Table of Contents
Why I Love Making German Chocolate Cupcakes
A Sweet Memory in Every Bite
My love for German chocolate cupcakes started with a potluck table and a curious bite. I was a teen visiting family when I first tasted that rich chocolate cake topped with gooey coconut-pecan frosting. It wasn’t just sweet—it was soulful. Years later, I started recreating that experience in my kitchen, turning the classic German chocolate cake into bite-sized beauties that deliver big flavor.
Now, these are a staple in my home, especially when I want a treat that feels comforting but still has a little flair. They’re simple enough for a weekday, yet impressive enough for guests.
What Sets German Chocolate Cupcakes Apart
Unlike regular chocolate cupcakes, These cupcakes use a sweet baking chocolate, not cocoa powder. This gives them a softer, milder chocolate flavor. But what really makes them unforgettable is that signature coconut-pecan topping. Rich, buttery, and slightly chewy, it’s more like a filling than a frosting.
The balance of moist cake and textured topping makes every bite deeply satisfying. You won’t need a piping bag—just a spoonful of that golden frosting placed right on top
Mastering the German Chocolate Cupcake Recipe
The Best Ingredients for Authentic Flavor
To get the perfect flavor and texture in your German chocolate cupcakes, use high-quality, well-measured ingredients. Here’s what you’ll need for both the cupcake base and the coconut-pecan frosting:
| Cupcake Ingredients | Purpose |
|---|---|
| 4 oz German’s sweet baking chocolate | Mild, sweet base flavor for authentic taste |
| ½ cup unsalted butter (softened) | Adds richness and structure |
| ¾ cup granulated sugar | Sweetness and crisp texture |
| ¼ cup brown sugar | Moisture and depth of flavor |
| 2 large eggs | Structure and binding |
| ½ cup buttermilk | Tender crumb and moisture |
| 1 tsp vanilla extract | Enhances overall flavor |
| 1 cup cake flour | Soft texture and light crumb |
| Frosting Ingredients | Purpose |
|---|---|
| 1 cup evaporated milk | Creates a thick custard base |
| 3 egg yolks | Rich texture and thickness |
| ½ cup butter | Adds silkiness to the frosting |
| 1 cup brown sugar | Deep sweetness and color |
| 1½ cups sweetened shredded coconut | Chewy texture and flavor |
| 1 cup chopped pecans (toasted) | Nutty crunch and aroma |
Tips for Moist and Flavorful Cupcakes
- Avoid overmixing: Once flour hits the bowl, mix gently.
- Melt chocolate carefully: A microwave or double boiler works best.
- Use room temp ingredients: This helps the batter blend evenly.
- Cool before frosting: Let cupcakes reach room temperature first.
How to Bake, Fill, and Frost German Chocolate Cupcakes
Step-by-Step Cupcake Baking Instructions
These German chocolate cupcakes come together easily if you follow the steps in order. Here’s how to get them just right:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Melt the chocolate over a double boiler or microwave in 20-second intervals. Let it cool slightly.
- Cream butter and sugars in a large bowl until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, beating well after each.
- Stir in the melted chocolate and vanilla extract.
- In a separate bowl, whisk together cake flour and a pinch of salt.
- Alternately add dry ingredients and buttermilk to the chocolate mixture, starting and ending with the dry. Mix just until combined—don’t overmix!
- Fill liners about ¾ full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
These cupcakes bake up with beautifully rounded tops and a soft, springy texture.
Filling and Frosting Like a Pro
Here’s where the fun really begins. That coconut-pecan frosting is cooked on the stovetop and adds a sticky-sweet, nutty layer that transforms these from good to unforgettable.
To make the frosting:
In a saucepan over medium heat, whisk together evaporated milk, egg yolks, brown sugar, and butter.
Cook, stirring constantly, for 10–12 minutes, until thickened and golden.
Remove from heat. Stir in shredded coconut.
Stir in toasted pecans.
Let it cool for 20–30 minutes before using. It should be spreadable but thick.
Optional filling technique:
Use a cupcake corer or a small knife to carve out the center of each cupcake. Add a spoonful of frosting inside, then replace the cupcake top before adding more frosting on top. It’s a game changer.
Storing, Freezing & Creative Variations
How to Store and Keep Them Fresh
German chocolate cupcakes are rich and moist, but the frosting is made with egg yolks and dairy—so proper storage matters.
- Room Temperature: If serving the same day, keep them loosely covered at room temp for up to 6 hours.
- Refrigerator: Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them come to room temp before serving for the best flavor and texture.
- Freezing: Unfrosted cupcakes freeze beautifully. Wrap each one tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
Frosting Tip: You can also make the coconut-pecan frosting up to 3 days ahead. Store it in a covered container in the fridge and bring to room temperature before spreading.
These tips help your cupcakes stay tender without drying out—perfect for party prep or holiday baking.
Mini Cakes, Layered Twists, and Flavor Variations
There’s so much you can do with this base recipe:
- Mini German chocolate cakes: Bake in ramekins and top each with a thick layer of frosting—like little layered tortes.
- Add chocolate ganache: For serious chocolate lovers, add a thin ganache layer under the coconut frosting.
- Spiced chocolate variation: Add a pinch of cinnamon and espresso powder for a deeper, more complex cupcake.
- Nut-free version: Swap the pecans for sunflower seeds or omit them altogether for allergy-friendly baking.
FAQs About German Chocolate Cupcakes
What makes German chocolate cake different from regular chocolate cake?
German chocolate cake uses sweet baking chocolate, which gives it a milder flavor. It’s also known for its signature cooked coconut-pecan frosting, which sets it apart from typical buttercream-topped chocolate cakes.
Do German chocolate cupcakes need to be refrigerated?
Yes, because the frosting contains egg yolks and milk, it’s safest to refrigerate them if not eaten within a few hours. Bring to room temperature before serving for best texture.
What cake mix is most like German chocolate?
A German chocolate cake mix will get you close, but it’s sweeter and lighter than dark chocolate cake. If using regular chocolate cake mix, reduce the sugar in the frosting slightly to balance the flavor.
What country is famous for German chocolate cake?
Despite its name, German chocolate cake is actually American! It was named after “Samuel German,” the creator of the baking chocolate used in the original recipe developed in Texas in the 1950s.
Conclusion:
There’s something so nostalgic and satisfying about a German chocolate cupcake. Whether you’re baking for a birthday, a holiday, or just because, these mini German chocolate cakes deliver everything you love about the classic—moist cake, rich chocolate, and that unforgettable coconut-pecan topping—in every single bite. why not explore more recipes ideas on homemadecake pinterest.
