Introduction

German Chocolate Cupcakes combine rich chocolate flavors with a luscious coconut-pecan topping and creamy buttercream. This classic treat is perfect for special occasions or any time you crave a decadent dessert. Follow this recipe to create moist cupcakes with a delightful tropical twist.

The image shows multiple chocolate cupcakes with three visible layers. The bottom layer is a dark brown moist chocolate cake in white paper liners. The middle layer is a thick, golden-brown caramel and nut mixture with a sticky texture, spread evenly over each cupcake. The top layer is a smooth, swirled chocolate frosting with soft peaks, light brown in color. The cupcakes are arranged on a black cooling rack over a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 egg yolks
3/4 cup evaporated milk
1/2 cup granulated sugar
1/4 cup brown sugar
4 Tablespoons unsalted butter
1/8 teaspoon salt
1 teaspoon vanilla
1 cup sweetened shredded coconut, toasted
3/4 cup chopped pecans, toasted
2 ounces unsweetened chocolate, chopped
2 Tablespoons cocoa powder
1/4 cup hot water
1/2 teaspoon espresso powder
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
2 whole eggs
1 egg yolk
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup unsalted butter, softened (for buttercream)
Pinch of salt (for buttercream)
2 Tablespoons cocoa powder, sifted (for buttercream)
1/2 teaspoon vanilla (for buttercream)
2 cups powdered sugar
2–3 Tablespoons heavy cream

Instructions

Step 1: Make the coconut-pecan topping. In a medium saucepan, whisk together the egg yolks and evaporated milk. Add both sugars, butter, and salt. Cook over medium heat, whisking constantly until the mixture boils and thickens enough to coat the back of a spoon, resembling a thin pudding.
Step 2: Remove the saucepan from heat and stir in the vanilla, toasted coconut, and toasted pecans. Set aside to cool completely before using.
Step 3: Preheat the oven to 350ºF and line a 12-cup muffin pan with cupcake liners.
Step 4: Prepare the chocolate mixture by combining unsweetened chocolate, cocoa powder, hot water, and espresso powder in a double boiler. Stir until smooth, then remove from heat and let cool.
Step 5: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 6: Using a stand mixer with the paddle attachment, beat the softened butter with the sugars on high speed until light and fluffy, about 2 minutes. Reduce speed to medium and add the eggs and egg yolk one at a time, beating well after each addition and scraping down the sides as needed.
Step 7: Add the cooled chocolate mixture and vanilla to the batter and mix until combined.
Step 8: Alternately add the flour mixture and sour cream to the batter: add one-third of the flour mixture, then half of the sour cream; repeat until all is incorporated. Scrape down the bowl and stir once more to combine thoroughly.
Step 9: Fill the cupcake liners about two-thirds full. Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 10: Make the buttercream. Beat the softened butter and a pinch of salt on high speed until pale and fluffy, about 4–5 minutes. Add sifted cocoa powder and vanilla, beating to combine.
Step 11: Lower mixer speed and gradually add powdered sugar, about half a cup at a time. Add heavy cream and beat until smooth. Increase speed and beat for 3–4 minutes until light and fluffy.
Step 12: Transfer the buttercream to a piping bag fitted with a star tip (such as Wilton’s 2D).
Step 13: To assemble, spoon a heaping tablespoon of the coconut-pecan topping onto each cooled cupcake. Spread evenly using an offset spatula or butter knife. Pipe buttercream into the center of each cupcake. Serve and enjoy!

Tips & Variations

Toast the coconut and pecans beforehand to enhance their flavor and add a pleasant crunch.
If you don’t have espresso powder, substitute with instant coffee granules or omit—it just deepens the chocolate flavor.
For a dairy-free version, use coconut cream and dairy-free butter alternatives, and make sure to use dairy-free sour cream.
Use a toothpick to gently hollow out the center of each cupcake before piping the buttercream inside for a filled surprise.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting and serving.

How to Serve

The image shows a German chocolate cupcake with three main layers. The bottom layer is a dark brown chocolate cake in a white paper cupcake liner. The middle layer is a thick, caramel-colored coconut and pecan frosting with a chunky texture, sitting generously on top of the cake. The top layer is a swirl of smooth, light brown chocolate frosting with a creamy texture, piped neatly. The cupcake is placed on a black cooling rack, set against a white marbled background. In the blurred background, another similar cupcake is visible. The light is soft, highlighting the textures and rich colors of the cupcake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Prepare the coconut-pecan topping and buttercream separately and assemble just before serving to maintain freshness.

What if I don’t have a double boiler to melt the chocolate?

You can melt the chocolate mixture gently in the microwave in 15-second bursts, stirring between each until smooth. Be careful not to overheat to avoid burning the chocolate.