It all started with a craving for something decadent and nostalgic. I wanted a dessert that combined the richness of chocolate with the comforting taste of coconut and pecans. Then, I thought—why not turn the beloved German chocolate cake into easy-to-eat cupcakes? The result was nothing short of spectacular. I’m sharing this recipe because these cupcakes are incredibly indulgent, packed with flavor, and perfect for any celebration or sweet craving.

I really love how these cupcakes strike a perfect balance between deep chocolate flavors and sweet, nutty frosting. The chocolate base is rich and moist, while the frosting brings a chewy texture with a caramelized coconut and pecan mixture.

Each bite is a blend of soft, crunchy, and creamy textures that make this recipe unforgettable. Whether you make them for birthdays, holidays, or a casual dessert, they are guaranteed to impress.

I did my best to make this recipe as easy as possible while keeping the classic flavors intact. I use cocoa powder for a deep chocolate taste, and hot coffee to enhance the richness.

The frosting is made with evaporated milk, butter, brown sugar, egg yolks, coconut, and pecans to create a thick, caramel-like consistency. While traditional German chocolate cake is layered, these cupcakes offer the same flavors with less effort.

What Are German Chocolate Cupcakes?

German chocolate cupcakes are a twist on the traditional German chocolate cake, featuring rich chocolate cupcakes topped with a signature coconut-pecan frosting. Despite the name, the recipe is actually American, named after Samuel German, who developed the type of chocolate used in the original cake. The cupcakes maintain the same decadent flavors but are easier to serve and enjoy.

Ingredients:

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• ½ cup buttermilk (or whole milk with ½ tbsp vinegar or lemon juice)
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup hot water or hot brewed coffee (for richness)

For the Coconut-Pecan Frosting:

• ½ cup unsalted butter
• 1 cup evaporated milk
• ¾ cup brown sugar
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut
• ¾ cup chopped pecans

For Optional Chocolate Buttercream:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup unsweetened cocoa powder
• ¼ tsp salt
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract

Kitchen Equipment Needed:

• Mixing bowls
• Whisk
• Hand or stand mixer
• Muffin tin
• Cupcake liners
• Saucepan
• Spatula
• Cooling rack

How to make German Chocolate Cupcakes

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Step 2

In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined. Gradually add the dry ingredients, then mix in the hot water or coffee until smooth. The batter will be thin.

Step 3

Fill cupcake liners about ⅔ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.

Step 4

In a saucepan over medium heat, melt butter, then add evaporated milk, brown sugar, and egg yolks. Stir constantly until thickened (about 8-10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool before using.

Step 5 (Optional)

In a mixing bowl, beat softened butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix on low, then add heavy cream and vanilla. Beat until smooth and fluffy.

Step 6

Spread the coconut-pecan frosting over each cupcake. If using chocolate buttercream, pipe a ring around the edges first and fill the center with the coconut-pecan frosting.

Step 7

These cupcakes are best at room temperature and can be stored in an airtight container for up to 3 days.

Tips for the Best German Chocolate Cupcakes:

• The type of cocoa powder you use can make a big difference in the depth of chocolate taste. Dutch-processed cocoa gives a smooth, deep flavor, while natural cocoa provides a slightly tangier, more traditional chocolate taste.
• Coffee enhances the natural chocolate notes, making the cupcakes taste even more indulgent. If you don’t want a coffee flavor, simply use hot water, but the coffee will blend seamlessly with the chocolate.
• Cold ingredients don’t mix well and can cause the batter to become lumpy. Let your eggs and butter sit at room temperature for at least 30 minutes before starting.
• Overmixing develops the gluten in the flour, leading to dense cupcakes. Mix until just combined to keep the texture soft and airy.
• The shredded coconut provides the signature chewiness of the frosting, but make sure it’s fresh and moist. If your coconut feels dry, soak it in warm milk for a few minutes before using it.
• Toasting pecans before adding them to the frosting enhances their natural oils and makes them more aromatic. Simply spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
• Warm frosting can melt into the cupcakes and make them soggy. If needed, place the frosting in the refrigerator for a few minutes to speed up the cooling process.

What to Eat with German Chocolate Cupcakes?

I like to pair these cupcakes with a cup of hot coffee or milk. The rich chocolate flavor balances well with a warm beverage, making it a perfect afternoon treat. If serving for dessert, they go great with a scoop of vanilla or caramel ice cream.

Another great option is fresh berries. The tartness of raspberries or strawberries helps cut through the sweetness of the cupcakes, creating a balanced bite. You can even serve them on a dessert platter with other small treats like chocolate truffles or shortbread cookies.

For special occasions, I like to drizzle extra chocolate ganache over the cupcakes. This enhances the chocolatey goodness and makes them look even more luxurious. A light dusting of powdered sugar or a sprinkle of extra toasted pecans also adds a nice finishing touch.

How to Store Leftovers?

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Since the frosting contains dairy, it’s best to refrigerate if you plan to keep them longer. Just let them come to room temperature before serving so they maintain their soft texture.

For freezing, place the cupcakes (without frosting) in an airtight container and freeze for up to 2 months. When ready to serve, thaw them at room temperature and top with fresh coconut-pecan frosting. This method helps maintain the best texture and taste.

Conclusion

This German Chocolate Cupcakes recipe is a perfect blend of rich chocolate and sweet, nutty coconut-pecan frosting. Whether you’re making them for a special occasion or just to satisfy a chocolate craving, these cupcakes are sure to impress.

German Chocolate Cupcakes

Recipe by Food by AyakaCourse: DessertCuisine: German inspired, AmericanDifficulty: Easy

Servings

12

cupcakes

Prep time

20

minutes

Cooking time

20

minutes

Calories

450

kcal

Rich, moist chocolate cupcakes topped with a luscious coconut-pecan frosting and optional chocolate buttercream. These cupcakes are a delicious twist on the classic German chocolate cake!

Ingredients

• For the Chocolate Cupcakes:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 cup granulated sugar

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 large eggs

• ½ cup buttermilk (or whole milk with ½ tbsp vinegar or lemon juice)

• ½ cup vegetable oil

• 1 tsp vanilla extract

• ½ cup hot water or hot brewed coffee (for richness)

• For the Coconut-Pecan Frosting:

• ½ cup unsalted butter

• 1 cup evaporated milk

• ¾ cup brown sugar

• 3 large egg yolks

• 1 tsp vanilla extract

• 1 cup shredded sweetened coconut

• ¾ cup chopped pecans

• For Optional Chocolate Buttercream:

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• ¼ cup unsweetened cocoa powder

• ¼ tsp salt

• 2 tbsp heavy cream or milk

• 1 tsp vanilla extract

Directions

• Make the Chocolate Cupcakes
• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
• In another bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined. Gradually add the dry ingredients, then mix in the hot water or coffee until smooth. The batter will be thin.
• Fill cupcake liners about ⅔ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
• Make the Coconut-Pecan Frosting:
• In a saucepan over medium heat, melt butter, then add evaporated milk, brown sugar, and egg yolks. Stir constantly until thickened (about 8-10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool before using.
• Make the Chocolate Buttercream (Optional)
• In a mixing bowl, beat softened butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix on low, then add heavy cream and vanilla. Beat until smooth and fluffy.
• Assemble the Cupcakes
• Spread the coconut-pecan frosting over each cupcake. If using chocolate buttercream, pipe a ring around the edges first and fill the center with the coconut-pecan frosting.
• Enjoy
• These cupcakes are best at room temperature and can be stored in an airtight container for up to 3 days.