german chocolate cupcakes

German Chocolate Cupcakes

milk

white vinegar

flour

cocoa powder

baking soda

1/4teaspoon baking powder

canola oil

vanilla

brown sugar

evaporated milk (the small can)

sugar

unsalted butter

pecans

coconut flakes

Preheat the oven to 350°. Line 4 cups...

Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.

Pour the milk into a small bowl. Add...

Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.

Sift together the flour, cocoa powder, baking soda,...

Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.

In another bowl, whisk together the canola oil,...

In another bowl, whisk together the canola oil, vanilla and brown sugar. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture.

Divide the batter between the 4 muffin cups...

Divide the batter between the 4 muffin cups and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.

Next, make the frosting: in a small saucepan,...

Next, make the frosting: in a small saucepan, add the evaporated milk, sugar, egg yolk and butter. Turn the heat to medium low and cook while stirring until mixture starts to simmer around the edges of the pan. Lower the heat slightly, then continue to cook while stirring another 1 minute. Turn off heat, and stir in the pecans and coconut flakes. Pour the mixture into a bowl, let cool to room temperature, then refrigerate until ready to serve the cupcakes.

To serve, frost the cupcakes with the chilled...

To serve, frost the cupcakes with the chilled frosting.

All the flavors of the classic German chocolate cake in perfect individual cupcake servings! These are incredibly delicious and perfect for birthdays and holidays. You get a soft and tender chocolate cupcake topped with an ooey gooey coconuty topping and its finished with a border of creamy chocolate frosting!

all-purpose flour

½ cup packed light-brown sugar

tsp baking powder

½ tsp baking soda

salt

vegetable oil

tsp vanilla extract

water

sour cream

evaporated milk ((regular fat))

light-brown sugar

salted butter (,

coconut

oz semi-sweet chocolate (, chopped)

Tbsp salted butter (, softened)

oz cream cheese (, softened)

heavy cream (, as needed)

FOR THE CUPCAKES: Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for 30 seconds.

Add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined.

Fill paper lined muffin cups 3/4 full and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).

Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.

Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping (in a mound in the center) then pipe the Chocolate Frosting around cupcakes. Store in an airtight container.

FOR THE COCONUT PECAN TOPPING: In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter.

Cook mixture over medium heat, stirring constantly, until thickened, about 10 - 15 minutes (mixture should come to  a light boil, and when you run a rubber spatula along the bottom you should see the bottom of the pan for a moment).

Remove from heat and strain through a fine mesh strainer into a mixing bowl. Stir in vanilla then mix in shredded coconut and chopped pecans and allow mixture to cool to room temperature.

FOR THE CHOCOLATE FROSTING: Place semi-sweet chocolate in a microwave safe bowl, then heat in microwave on 50% power in 20 second intervals stirring after each interval until melted and smooth, set aside and allow to cool slightly.

In the bowl of an electric stand mixer fitted with the paddle attachment (an electric hand mixer would work fine too), whip together butter and cream cheese on medium-high speed until smooth and fluffy.

Blend in cocoa powdered on low speed, then blend in powdered sugar. With mixer running, slowly power in melted chocolate and blend until combined. Add in cream 1 tsp at a time, as needed to reach desired consistency.

Made with crunchy pecans and toasted coconut, these delicious German chocolate cupcakes are going to be your next new obsession. There are so many layers of flavors in this recipe that it will blow your mind. We started with a made-from-scratch recipe for the cupcakes, then topped them with a rich chocolate ganache and then we piled on the German chocolate topping. This dessert will soon become a must-have recipe for any meal or event you go to.

German Chocolate Cupcake Recipe

chocolate

heavy whipping cream

vanilla extract

chocolate chips

heavy cream

white granulated sugar

eggs

all purpose flour

coconut,

pecan halves

Extra shredded coconut

Add the chocolate chips, salt, and vanilla extract...

Add the chocolate chips, salt, and vanilla extract in a bowl. In a small saucepan, heat the heavy whipping cream until steaming. Do Not Boil. Pour the hot cream over the bowl with chocolate chips and let sit for 5 minutes.

Whisk together until a smooth ganache is formed....

Whisk together until a smooth ganache is formed. Cover with plastic wrap and place in the refrigerator to cool and thicken to a pipeable consistency for later.

Preheat the oven to 350 degrees. Prepare a...

Preheat the oven to 350 degrees. Prepare a cupcake pan with 12 cupcake liners. In a small mixing bowl add the chocolate chips and cocoa powder. Heat the heavy cream in a saucepan until steaming and then pour over the chocolate chips and cocoa. Cover and let sit for 5 minutes.

In a separate, larger bowl, cream the butter,...

In a separate, larger bowl, cream the butter, sugar, and brown sugar together until fluffy.

Add in the eggs, vanilla extract, and warm...

Add in the eggs, vanilla extract, and warm water. Mix again until combined.

Now add in the flour, salt, and baking...

Now add in the flour, salt, and baking soda. Use an electric hand or stand mixer to blend the dry ingredients into the wet just until combined.

Add the sour cream and blend one last...

Add the sour cream and blend one last time, until smooth.

Scoop batter into each cupcake liner, filling each...

Scoop batter into each cupcake liner, filling each about halfway.

Bake in the oven for 23-25 minutes or...

Bake in the oven for 23-25 minutes or until a toothpick inserted comes out clean.

While the cupcakes are baking and then cooling,...

While the cupcakes are baking and then cooling, add the heavy cream, sugar, and eggs to a saucepan. Heat on the stove on medium and mix consistently until it begins to simmer.

Turn heat down to medium-low and continue to...

Turn heat down to medium-low and continue to cook until the mixture has thickened.

Add salt, butter, and vanilla extract. Stir until...

Add salt, butter, and vanilla extract. Stir until fully combined and melted.

Remove from the heat and add the chopped...

Remove from the heat and add the chopped pecans and toasted shredded coconut to the thickened mixture and stir until combined.

Let the mixture cool completely by placing it...

Let the mixture cool completely by placing it in the refrigerator for 30 minutes.

Remove the ganache from the fridge and add...

Remove the ganache from the fridge and add it to a piping bag fitted with a large star piping tip. Swirl a large base, or rosette, keeping the layer flat, of frosting on each cooled cupcake.

Once the coconut pecan topping has cooled completely,...

Once the coconut pecan topping has cooled completely, use a large ice cream scoop to place the topping onto each ganache-covered cupcake.

Sprinkle the tops of each cupcake with extra...

Sprinkle the tops of each cupcake with extra toasted shredded coconut and pecan for garnish. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/ucumfkd0szbqi62d52op.mp4

Made with crunchy pecans and toasted coconut, these delicious German chocolate cupcakes are going to be your next new obsession. There are so many layers of flavors in this recipe that it will blow your mind. We started with a from scratch recipe for the cupcakes, then topped them with a rich chocolate ganache and then we piled on the German chocolate topping. This dessert will soon become a must have recipe for any meal or event you go to.

These vegan German chocolate cupcakes have a rich chocolatey cake and coconut pecan custard frosting and are finished with a chocolate drizzle. There is enough of the frosting to 1.5x or double the cupcakes, or frost them more generously than pictured.

Vegan German Chocolate Cupcakes

(148 grams) all purpose flour

(100 grams) granulated sugar

(30 grams) dutch-processed cocoa powder

baking powder

tsp (2 grams) baking soda

tsp (2 grams) sea salt

(235 milliliters) plant milk

(48 grams) neutral flavored oil

maple syrup

tsp (5 milliliters) apple cider vinegar

tsp (5 milliliters) vanilla extract

tsp (2.5 milliliters) chocolate extract, optional

(175 milliliters) canned full-fat coconut milk

cornstarch

(75 grams) vegan butter

(80 grams) brown sugar

(48 grams) white sugar

(112 grams) chopped pecans

(72 grams) shredded unsweetened coconut

oz (57 grams) dark chocolate

(60 milliliters) canned coconut milk

Preheat the oven to 350 ºF with a...

Preheat the oven to 350 ºF with a rack positioned in the center and line a muffin tin with 12 cupcake liners.

In a large mixing bowl add the flour,...

In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Use a whisk to combine and fluff the dry ingredients.

In a second mixing bowl add the plant...

In a second mixing bowl add the plant milk, oil, maple syrup, apple cider vinegar, vanilla extract, and chocolate extract (if using). Whisk to combine.

Add the wet ingredients to the dry and...

Add the wet ingredients to the dry and using a whisk combine until smooth and lump free. Divide the batter into the cupcake liners, filling each one about 3/4 of the way full. Tap the pan on the counter once full 2-3 times to release some air bubbles.

Place the muffin tin in the center of...

Place the muffin tin in the center of the oven and bake for 18-20 minutes. When done, a tester will come out clean or with a couple of crumbs.

Remove from oven and let cool for 5...

Remove from oven and let cool for 5 minutes, then remove cupcakes from tin and let cool fully on a wire rack. Once cooled to room temperature you can frost them or refrigerate the cupcakes in sealed container until ready to frost.

Measure out coconut milk, then pour a couple...

Measure out coconut milk, then pour a couple tablespoons into a small bowl. Add the cornstarch and whisk together to make a slurry. In a small pot add the coconut milk, cornstarch slurry, vegan butter, brown sugar, and granulated sugar together.

Bring to a simmer over medium-low heat. Cook...

Bring to a simmer over medium-low heat. Cook on a low simmer for 5-10 minutes until it’s thick and syrupy, whisking frequently. When done, a spatula should be able to run through the caramel and reveal the pot underneath momentarily before filling back in.

Turn off heat and mix in the vanilla,...

Turn off heat and mix in the vanilla, pecans, and coconut. Let cool to room temp before frosting.

Chop the chocolate and place in a heat...

Chop the chocolate and place in a heat proof bowl. Warm the coconut milk until just before a simmer, then pour over the chocolate. Whisk together until smooth, then add a pinch of salt (optional).

Place in the fridge for 10-15 minutes or...

Place in the fridge for 10-15 minutes or until its cooled and thickened enough to drizzle over the cupcakes.

Frost chilled or room temperature cupcakes with the...

Frost chilled or room temperature cupcakes with the coconut pecan frosting. It's easiest to do this when the frosting is at room temperature or slightly warmer as it thickens when cold.

Add the chocolate drizzle and serve! Cupcakes can...

Add the chocolate drizzle and serve! Cupcakes can be stored at room temperature for a day or two, or place in sealed container in fridge for a week. Enjoy cupcakes at room temperature.

Soft and moist German Chocolate Cupcakes made with homemade chocolate and coconut pecan frosting are the stuff of dreams. 

Chocolate Cupcakes ((homemade

butter

evaporated milk

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

Remove from heat and stir in vanilla, nuts and coconut.

For the coconut frosting:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. 

Pipe chocolate frosting along the outside edge of a chocolate cupcake. Spoon coconut frosting in the center.

For the chocolate frosting:

Made them for my boyfriend for valentines day, I personally don't like coconut so I had plain cupcakes. His only comment was less pecans and to be chopped before adding to the mixture. Other then that he loved them will be making again.

I love to bake. I have never made german chocolate cake. And whenever I make cupcakes they are always dry. But these were the best cupcakes!!!! I made them for my sons birthday and took the rest to my doctors office. Everyone was so complimentary. A definite keeper!!!

These are delicious, but when I made them, they fell.  None of my ingredients were expired, and I baked them for probably 25-26 minutes, because the toothpick kept coming out wet.  Any idea why they would fall?

Made these and they turned out great- very rich &amp; delicious! Doubled the recipe for 4 dozen cupcakes.

I bake cakes for the folks a work when they have birthdays—their choice.   I am repeatedly asked for this very cake—they love it.  I bake it in a 9 x 13 pan because it makes more sense for a crowd.  I am gluten-free, so I have never tasted the cake, but I get rave review every time I bake it.  Thank you for sharing!

This recipe is delicious! I used a high quality cocoa that really kicked it up a notch. They are not too sweet which is good because it offsets the frosting. It’s delicious but sweet.

Thanks SO much for this recipe - it is absolutely delicious! This recipe came just in time, as I was looking for a dessert to make for a son-in-law's birthday this week. I used your "Hershey's 'perfectly chocolate' Chocolate Cake" recipe for the cupcakes - perfect!

I made these cupcakes for my son's 16th birthday and they were SENSATIONAL!  Definitely recommend following the recipe to make the chocolate cupcakes from scratch, if time allows, as the cake flavor and texture is just perfect (much better than boxed mix).  I once made a German chocolate cake, which I adored, but was looking for smaller sized portions and this recipe piqued my curiosity.  Also saw the YouTube video on frosting tips which helped. 
Thanks Lauren.  Will make them again and share with friends.
Elizabeth

Thank you! I ended up using your mom's recipe and it came out great! So easy! And my coworkers absolutely loved this!

Ended up getting 30 cupcakes out of this recipe and all 30 of them were gone by the end of the day lol.

These turned out AMAZING! Everyone loved them! Thank you for helping to make me the Baking Queen at work ?

https://content.jwplatform.com/videos/XJXhuEBp.mp4

Soft and moist German Chocolate Cupcakes made with homemade chocolate and coconut pecan frosting are the stuff of dreams.

German Chocolate Cupcakes are fluffy and decadent with a chocolate ganache filling and sweet pecan coconut frosting.

German Chocolate Cupcakes Recipe

all-purpose flour ((180 grams))

German Chocolate (chopped (57 grams/ half of a 4 ounces bar))

coffee ((60 milliliters))

unsalted butter (softened (84 grams))

sugar ((250 grams))

eggs (room temperature)

½ cup whole milk (room temperature, (120 milliliters))

sour cream (room temperature, (80 grams))

+ 2 tablespoons packed light-brown sugar ((250 grams))

unsalted butter ((170 grams))

coconut ((300 grams))

pecans (toasted and coarsely chopped (188 grams))

pecan

semisweet chocolate bars (chopped (180 grams))

heavy cream ((120 milliliters))

bourbon ((optional))

Preheat the oven to 350°F (180°C) and place oven racks in the upper and lower third of the oven. Add 16 cupcake liners to two 12-cup cupcake pans.

Sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside.

Place the chopped chocolate in a bowl and pour the hot coffee over top. Let it sit for a few minutes, then whisk to melt all of the chocolate. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer), beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three minutes). Stop and scrape down the sides of the bowl as needed.

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Top Tags

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The most viewed german chocolate cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine