If you’ve ever dreamed of biting into a perfectly moist, rich chocolate cupcake crowned with a luscious, gooey coconut-pecan frosting, this German Chocolate Cupcakes Recipe is your new best friend. It captures all the nostalgic flavors of the classic German chocolate cake but in adorable, individual-sized cupcakes that are just as indulgent and even easier to share. The balance between the deep cocoa in the cupcakes and the sweet, nutty frosting is nothing short of magical, making it an absolute must-bake for any special occasion or simply when you want to treat yourself and friends to something spectacular.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating your dream cupcakes. Each one plays a crucial role: the cocoa powder gives that deep chocolate flavor, the sour cream and buttermilk keep the cupcakes irresistibly moist, and the coconut-pecan frosting brings in that signature sweet, nutty delight that defines this recipe.
- 1 cup all-purpose flour: The backbone that provides structure without weighing the cupcakes down.
- 1/2 cup unsweetened cocoa powder: For that rich, chocolatey depth in every bite.
- 1 teaspoon baking soda: Helps your cupcakes rise to light perfection.
- 1/2 teaspoon salt: Balances sweetness and amplifies flavors.
- 1/2 cup unsalted butter, softened: Adds a creamy richness and tender crumb.
- 1 cup granulated sugar: Sweetens the batter and contributes to the cupcake’s airy texture.
- 2 large eggs: Binds ingredients and enhances moisture.
- 1 teaspoon vanilla extract: Elevates the chocolate with warm, sweet notes.
- 1/2 cup sour cream: Gives the cupcakes a subtle tang and keeps them moist.
- 1/2 cup buttermilk: Adds tenderness and reacts with baking soda for lift.
- For the coconut-pecan frosting: A blend of evaporated milk, brown sugar, egg yolks, butter, vanilla extract, shredded coconut, and chopped pecans that creates a decadent and textured topping.
How to Make German Chocolate Cupcakes Recipe
Step 1: Prepare Your Oven and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure your cupcakes come out clean and easy to handle. In a medium-sized bowl, whisk together your flour, cocoa powder, baking soda, and salt. This dry mix creates the perfect foundation for a cupcakes’ tender crumb and rich chocolate flavor.
Step 2: Cream Butter and Sugar, Add Eggs and Vanilla
In a large bowl, cream the softened butter and granulated sugar until the mixture turns pale and fluffy, which usually takes a few minutes. This step is important because it traps air, giving your cupcakes their light texture. Then, add eggs one at a time, beating well after each addition so they fully incorporate. Stir in the vanilla extract to infuse a warm aroma and deeper flavor.
Step 3: Combine Wet Ingredients and Slowly Add Dry Mix
Next, gently mix in the sour cream and buttermilk. These ingredients are the secret to keeping your cupcakes irresistibly moist and tender. Gradually add your dry ingredients to the wet mixture, folding just until combined. Be careful not to overmix—this can lead to denser cupcakes rather than light and fluffy treats.
Step 4: Bake to Perfection
Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents any sogginess and ensures your frosting sticks perfectly.
Step 5: Make the Classic Coconut-Pecan Frosting
While the cupcakes cool, start on that iconic topping. Combine evaporated milk, brown sugar, egg yolks, and butter in a medium saucepan over medium heat. Stir constantly for 8–10 minutes until the mixture thickens to a luscious, caramel-like consistency. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature, the ideal texture for spreading generously on your cupcakes.
Step 6: Frost and Enjoy
Once your cupcakes are completely cool, generously spoon the coconut-pecan frosting on top of each one. The sticky, nutty frosting melts in your mouth with each bite, perfectly complementing the moist chocolate beneath.
How to Serve German Chocolate Cupcakes Recipe
Garnishes
To amp up the wow factor, sprinkle a few extra toasted pecans or a light dusting of cocoa powder on top of your coconut-pecan frosting. A drizzle of melted dark chocolate swirled over the top adds another layer of indulgence that will impress any guest.
Side Dishes
Pair these cupcakes with a scoop of vanilla bean ice cream or a cup of freshly brewed coffee. The contrast of warm, rich chocolate and creamy cold ice cream creates a decadent dessert experience. For a lighter accompaniment, fresh berries provide a bright, tart balance.
Creative Ways to Present
If you’re making these for a party, consider displaying your German Chocolate Cupcakes Recipe on a tiered cake stand lined with parchment paper for a charming, vintage look. Wrapping each cupcake with a tiny decorative ribbon or placing them in colorful liners can add a festive, personalized touch that makes your dessert table pop.
Make Ahead and Storage
Storing Leftovers
After indulging, store any leftover cupcakes in an airtight container at room temperature for up to two days to keep them soft. If your room is warm, refrigeration is recommended but bring cupcakes back to room temperature before serving so the frosting is just right.
Freezing
You can freeze the cupcakes without frosting by wrapping them individually in plastic wrap and placing them in a freezer-safe container for up to one month. Thaw overnight in the fridge and frost just before serving to keep that coconut-pecan topping fresh and vibrant.
Reheating
If refrigerated or frozen, warm each cupcake in the microwave for about 10-15 seconds before enjoying. This breathes new life into the cake’s moisture and softens the frosting slightly for that fresh-baked feel.
FAQs
Can I make the frosting ahead of time?
Absolutely! The coconut-pecan frosting can be prepared up to three days in advance and stored in the refrigerator. Just bring it back to room temperature and give it a gentle stir before spreading on the cupcakes.
Is it possible to use a substitute for buttermilk?
If you don’t have buttermilk on hand, you can create a quick substitute by mixing 1/2 cup of milk with 1/2 teaspoon of lemon juice or white vinegar. Let it sit for five minutes and then use it as called for in the recipe.
Can I make these cupcakes gluten-free?
With a proper 1:1 gluten-free all-purpose flour substitution, you can enjoy these German Chocolate Cupcakes Recipe without gluten. Just be sure your baking soda and other ingredients are gluten-free certified.
How do I prevent the frosting from becoming too runny?
Cooking the frosting long enough until it thickens is key. Stir constantly and don’t rush it. Also, allowing it to cool to room temperature before frosting the cupcakes ensures it sets properly and isn’t too runny.
Can I add chocolate chips to the batter?
Yes, adding a handful of chocolate chips to the batter can give a delightful surprise of melted chocolate pockets. Just fold them in gently before scooping the batter into the cupcake liners.
Final Thoughts
This German Chocolate Cupcakes Recipe is truly a slice of heaven wrapped in temptation, combining the best of rich chocolate and sweet, beachy coconut and pecans. Whether it’s a special celebration or a cozy night in, these cupcakes are a fantastic way to spread joy and share smiles. I can’t wait for you to try baking them and enjoy every melty, nutty bite with your loved ones!
Print
German Chocolate Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These German Chocolate Cupcakes are a rich and moist chocolate treat topped with a luscious coconut-pecan frosting. Perfectly balanced with a tender crumb and a sweet, nutty topping, these cupcakes bring the classic flavors of German chocolate cake into a convenient, single-serving format ideal for any dessert occasion.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup buttermilk
For the Coconut-Pecan Frosting:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute these dry ingredients.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Incorporate Sour Cream and Buttermilk: Mix in the sour cream and buttermilk until the batter is smooth and well combined, adding moisture and richness.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cupcakes.
- Bake Cupcakes: Divide the batter evenly among the prepared cupcake liners and bake for 18 to 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when done.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Stir constantly until the mixture thickens, about 8 to 10 minutes.
- Finish Frosting: Remove frosting from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature to thicken further.
- Frost Cupcakes: Spoon a generous amount of the coconut-pecan frosting on top of each fully cooled cupcake and serve.
Notes
- Frosting can be made ahead and stored in the refrigerator for up to 3 days; bring to room temperature before using for best spreadability.
- For an extra chocolate boost, drizzle melted chocolate over the frosted cupcakes before serving.
