German Chocolate Cupcakes Recipe

If there’s one treat that always brings a smile to my face, it’s German Chocolate Cupcakes. These little chocolate wonders are everything you love about the classic German chocolate cake, but in adorable, perfectly portioned form. Picture this: a moist, rich chocolate base, crowned with a luscious coconut-pecan frosting that’s sweet, nutty, and just a touch decadent. Whether you’re making them for birthdays, potlucks, or just because you’re craving something special, German Chocolate Cupcakes are the kind of dessert that turns an ordinary day into a celebration.

Ingredients You’ll Need

What makes German Chocolate Cupcakes so irresistible is how each ingredient plays its part—delivering deep chocolate flavor, tender crumb, and that signature frosting. Here’s what you’ll need, along with a few tips to ensure every bite is pure bliss:

• All-purpose flour: The sturdy foundation that gives your cupcakes structure and keeps them light.
• Unsweetened cocoa powder: For rich, authentic chocolate flavor—use a high-quality brand if possible.
• Baking soda: Helps the cupcakes rise beautifully for that perfect dome.
• Salt: Just a pinch brings balance and intensifies the chocolate notes.
• Unsalted butter (for both cake and frosting): Brings richness and a melt-in-your-mouth texture.
• Granulated sugar: Sweetens the cupcakes and helps create that tender crumb.
• Eggs: Vital for binding and giving the cupcakes a soft, luxurious texture.
• Vanilla extract (for both cake and frosting): Adds warmth and rounds out the chocolate and coconut flavors.
• Sour cream: The secret to super-moist, slightly tangy cupcakes.
• Hot water: Helps dissolve the cocoa for a deeper chocolate flavor and looser batter.
• Evaporated milk (for frosting): Makes the coconut-pecan frosting creamy and dreamy.
• Brown sugar (for frosting): Lends a caramel-like sweetness that complements the coconut and pecans.
• Egg yolks (for frosting): Thicken the frosting and make it extra luscious.
• Sweetened shredded coconut (for frosting): The star ingredient, adding texture and signature flavor.
• Chopped pecans (for frosting): A must for that classic nutty crunch in every bite.

How to Make German Chocolate Cupcakes

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners—this not only prevents sticking but also makes the cupcakes easy to serve and share. Getting your pan and oven ready first means everything else will move along smoothly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking ensures the cocoa and leavening are evenly distributed, so every cupcake bakes up fluffy and chocolatey from edge to center.

Step 3: Cream the Butter and Sugar

In a separate bowl, use a mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for creating a tender crumb and infusing the batter with air, setting the stage for cupcakes that rise beautifully.

Step 4: Add Eggs, Vanilla, and Sour Cream

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until the batter is smooth and creamy. The sour cream works its magic here, ensuring every cupcake stays moist and flavorful.

Step 5: Combine and Add Hot Water

Gradually add the dry ingredients to your wet mixture, mixing just until combined. Then, stir in the hot water. Don’t worry if the batter seems a bit thin—this is what gives German Chocolate Cupcakes their ultra-moist texture and deep chocolate flavor.

Step 6: Fill and Bake

Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

Step 7: Make the Coconut-Pecan Frosting

In a saucepan over medium heat, combine the evaporated milk, brown sugar, butter, and egg yolks. Stir constantly until the mixture thickens—this takes about 8 to 10 minutes. Once off the heat, stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool until it’s thick enough to spread.

Step 8: Frost and Enjoy

Spoon or spread a generous dollop of the coconut-pecan frosting onto each cooled cupcake. If you’re feeling extra fancy, try a drizzle of melted chocolate over the top for a bakery-worthy finish. Now, step back and admire your batch of irresistible German Chocolate Cupcakes!

How to Serve German Chocolate Cupcakes

Garnishes

For an extra touch of elegance, sprinkle a few toasted coconut flakes or extra chopped pecans on top of your frosted cupcakes. A drizzle of melted chocolate or a dusting of cocoa powder can also add a bakery-style flourish that makes these treats look as good as they taste.

Side Dishes

German Chocolate Cupcakes shine on their own, but they’re fabulous served alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a fun dessert spread, add some fresh berries or a fruit salad to balance the chocolate and coconut richness.

Creative Ways to Present

Try arranging your German Chocolate Cupcakes on a tiered cake stand for a show-stopping centerpiece. You can also serve them in decorative wrappers or individual boxes for parties and gifts. For special occasions, add mini flags or pretty toppers to dress them up even more.

Make Ahead and Storage

Storing Leftovers

Leftover German Chocolate Cupcakes keep beautifully for up to three days when stored in an airtight container at room temperature. If your kitchen runs warm, pop them in the fridge to keep the frosting fresh and delicious.

Freezing

You can freeze unfrosted cupcakes for up to two months. Just wrap them tightly in plastic wrap and place in a freezer-safe bag. The coconut-pecan frosting can also be frozen separately—thaw both in the fridge overnight and assemble when you’re ready to serve.

Reheating

If you prefer your cupcakes slightly warm, pop them (unfrosted) in the microwave for 10 to 15 seconds. Add the frosting after reheating for the best texture and flavor. Frosted cupcakes are best enjoyed at room temperature for the creamiest bite.

FAQs

Can I use a different type Dessert

Absolutely! While pecans are traditional, you can easily swap them for walnuts, almonds, or even leave the nuts out entirely if you have allergies or preferences.

Why is my coconut-pecan frosting runny?

If your frosting is on the thin side, it probably needs a bit more cooking time. Stir it over medium heat until it thickens to a spreadable consistency, and remember it will continue to set as it cools.

Can I make German Chocolate Cupcakes gluten-free?

Yes! Substitute the all-purpose flour with your favorite gluten-free blend. Just be sure it’s a 1-to-1 baking flour for the best results, and check that your cocoa powder is gluten-free as well.

How do I make the cupcakes extra moist?

The combination of sour cream and hot water already makes these cupcakes super moist, but you can also brush the baked cupcakes with a simple syrup before frosting for an extra boost of tenderness.

Can I double the recipe for a crowd?

Definitely! This recipe doubles beautifully. Just be sure to mix the batter in batches to avoid overworking it, and you’ll have enough German Chocolate Cupcakes to feed a party.

Final Thoughts

Baking a batch of German Chocolate Cupcakes is like giving yourself (and your loved ones) a sweet little gift. They’re rich, nostalgic, and always a crowd-pleaser. Don’t be surprised if these cupcakes disappear faster than you can say “seconds”—so go ahead and treat yourself to this classic favorite. Happy baking!

German Chocolate Cupcakes Recipe

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4.7 from 29 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delight in these rich and moist German Chocolate Cupcakes topped with a luscious coconut-pecan frosting. This classic American dessert combines the deep flavor of cocoa in the cupcakes with a sweet, nutty, and creamy frosting, perfect for parties or any special occasion.

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Ingredients

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For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 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 hot water

For the Coconut-Pecan Frosting:

• 1/2 cup evaporated milk
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter
• 2 large egg yolks
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This creates a smooth base for your cupcakes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
5. Combine Wet and Dry Ingredients: Mix the sour cream into the wet ingredients until smooth. Gradually add the dry ingredient mixture, alternating with the hot water; stir until the batter is smooth and a little thin.
6. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack to ensure the frosting does not melt.
8. Make Frosting: In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and egg yolks. Stir constantly until the mixture thickens, about 8–10 minutes.
9. Add Coconut and Pecans: Remove the frosting from heat, then stir in shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool until it is thick enough to spread comfortably.
10. Frost Cupcakes: Spoon or spread the coconut-pecan frosting generously onto each cooled cupcake just before serving.

Notes

• Cupcakes can be baked a day ahead and stored unfrosted at room temperature in an airtight container.
• The frosting can be prepared in advance and refrigerated; bring it back to room temperature before spreading on cupcakes.
• For an extra chocolate boost, drizzle melted chocolate over the frosted cupcakes before serving.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 380
• Sugar: 30g
• Sodium: 190mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg