Let’s talk about a dessert that always steals the show, German Chocolate Cupcakes. If you’ve ever had one of those days where only something sweet and indulgent can make things better, these cupcakes are your answer.
Picture this: a rich, fudgy chocolate base that’s perfectly moist, topped with a dreamy Coconut Pecan Frosting that adds the perfect amount of crunch and creaminess. Honestly, every bite feels like a hug.
Why You’ll Love These German Chocolate Cupcakes:
So Light, Yet So Fudgy: These cupcakes are super moist and light without losing any of the rich flavor you crave. They give you that melt-in-your-mouth experience without weighing you down.
Perfect for Any Occasion: Birthdays? Check. Holidays? Check. Random Tuesday? Check. These cupcakes are versatile enough to shine at any occasion, or just because you deserve a little sweetness in your day.
The Main Ingredients
- All-Purpose Flour: Gives the cupcakes structure, keeping them light and fluffy. It’s the base that holds it all together.
- Cocoa Powder: The hero ingredient for rich, chocolatey goodness. It makes these cupcakes irresistibly chocolatey!
- Granulated Sugar: Adds the perfect sweetness, balancing out the richness of the chocolate and the creamy frosting.
- Eggs: They bring moisture and fluffiness, making these cupcakes soft and tender.
- Buttermilk: Adds a bit of tang and helps keep the cupcakes moist and airy.
- Vegetable Oil (or Unsalted Butter): Keeps the cupcakes moist and gives them that rich, melt-in-your-mouth texture.
- Vanilla Extract: Adds warmth and depth to the flavor, taking these cupcakes from good to great.
- Espresso Powder: Boosts the chocolate flavor without tasting like coffee, just pure chocolate magic!
- Shredded Toasted Coconut: Adds a delightful crunch and a touch of tropical flavor to
How to Make German Chocolate Cupcakes
Preheat & Prep
Before we dive in, set your oven to 350°F (175°C). Get 12 cupcake molds ready by slipping in paper liners or misting them lightly with non-stick spray. No need to stress, we want these cupcakes to come out easy and smooth, so prep is key!
Dry Ingredients Party
Pull out a large mixing bowl and toss in the flour, cocoa powder, baking powder, sugar, and salt together.
Whisk it all together until it looks like chocolate heaven. Seriously, you’ll want to dive right in, but don’t! Blend it all with a quick whisk until the ingredients are perfectly unified.
Now, in a separate bowl, mix together your eggs, vegetable oil (or butter if you’re feeling extra), buttermilk, vanilla extract, and espresso powder. Whisk them together like you mean it, these are the ingredients that’ll make your cupcakes soft, moist, and oh-so-delicious.
Combine the Wet & Dry
Here’s where the magic happens. Pour those wet ingredients into the dry ingredients and gently fold everything together.
No need to go crazy with mixing, just fold it until it’s smooth and you can’t see any dry flour. The goal? Light, airy, but chocolatey goodness.
Fill the Tins
Scoop the batter into your cupcake tins, filling each one about ¾ full. Don’t overthink it; just aim for even portions. They’ll rise beautifully in the oven.
Bake Them
Slide the cupcakes into the oven and bake for 15 minutes. Test their doneness by poking a toothpick into the center , it should emerge clean.
While they’re baking, the smell will be enough to make you want to speed up time! Let cool.
Coconut Pecan Frosting
Set a small saucepan over medium flame and heat the heavy cream until you see a soft simmer forming. You’re looking for it to steam and bubble around the edges, but don’t let it boil. It’s like a little warm-up before the magic happens!
Make Chocolate Love
While that’s heating, add the chopped chocolate, butter, salt, and vanilla to a separate bowl. When the cream is hot, pour it over the chocolate and allow it to rest for a minute. Don’t touch it! Let it melt on its own. After a minute, whisk it all together until it’s silky smooth.
Chill Out
Now, the hardest part: wait! Let the frosting cool in the fridge for about 3 hours. It’ll set up nicely, turning into a rich, creamy texture you’ll want to dive into.
Make the Coconut Pecan Filling:
While your frosting is chilling, let’s work on the filling. In a saucepan, combine your heavy whipping cream, egg yolks, and brown sugar over medium heat. Stir often as it heats up and the sugar dissolves. When it starts to bubble, you know you’re getting close!
Throw in the butter with the toasted coconut and chopped pecans, giving the mixture a hearty stir. Stir it all together like you’re making a warm, comforting hug for your cupcakes. Let it cook for just a minute so everything is well combined.
Frosting Time
By now, your cupcakes should be cool, and your frosting should be chilling in the fridge. Take the frosting out, and use a stand mixer to beat it on medium-high speed for 2 minutes. It’ll become light and fluffy, perfect for piping!
Pipe the Frosting
Grab your piping bag and fill it with that fluffy chocolate frosting. Pipe a ring around the edge of each cupcake, this is your base for holding the coconut pecan frosting. It’s like a little protective barrier that keeps all the goodness in place.
Add the Coconut Pecan Filling
Now, take that heavenly Frosting and fill the center of each cupcake with it. Go all in , make sure that filling takes center stage, because it’s the highlight of every bite.
How to Store Cupcakes
Room Temp (1-2 Days): If you’re planning to enjoy them within the next couple of days, just pop them in an airtight container and leave them at room temp. They’ll stay soft and delicious, just keep them away from heat or sunlight!
Fridge (Up to 3 Days): Got leftovers? No problem! Stick those cupcakes in the fridge in an airtight container, and they’ll stay fresh for up to 3 days. Before diving in, just let them come back to room temp, this way, the frosting stays nice and creamy.
My Other German Chocolate Recipes
How to Make Perfect German Chocolate Cupcakes at Home
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted unsalted butter
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- ½ teaspoon espresso powder
- â…› teaspoon salt
Chocolate Frosting:
- 1 cup heavy whipping cream
- 8 ounces chocolate chopped
- 1 tablespoon unsalted butter
- â…› teaspoon salt to balance the sweetness
- 1 teaspoon pure vanilla extract
Coconut Pecan Filling:
- 2 large egg yolks
- ¾ cup heavy whipping cream
- ½ cup salted butter cubed
- ¼ cup light brown sugar
- ¾ cup roasted salted pecans chopped
- 1 cup shredded toasted coconut
Instructions
- Begin by setting your oven to 350°F (175°C) and getting your cupcake tins ready. Either line them with paper liners or give them a light coat of non-stick spray.
- Combine the flour, cocoa powder, baking powder, sugar, and salt in a big mixing bowl, stirring until fully blended. Whisk everything together to create a uniform, chocolatey dry mixture.
- Next, in a separate bowl, whisk together the eggs, vegetable oil (or butter for a richer flavor), buttermilk, vanilla extract, and espresso powder.
- Now, slowly pour the wet ingredients into the dry ingredients. Gently fold them together until everything is smooth, and no dry flour remains. Be careful not to overmix, it’s all about keeping the batter light and airy!
- Scoop the batter into your prepared cupcake tins, filling each about ¾ full. No need to stress about it being exact; just make sure each one gets a nice, even amount of batter.
- Bake your cupcakes for about 15 minutes. To check for doneness, insert a toothpick into the center, and if it comes out clean, they’re good to go. Let the cupcakes cool completely on a wire rack.
- Start the frosting by heating your heavy whipping cream in a small saucepan over medium heat. Watch it carefully, it should steam and bubble around the edges but never boil.Â
- While that’s happening, place the chopped chocolate, butter, salt, and vanilla in a separate bowl. Once the cream starts to steam, pour it over the chocolate mixture. Let it sit for a minute to melt on its own, then whisk it until the mixture is smooth and silky.
- Place the frosting in the fridge for about 3 hours to chill and thicken up to a rich, creamy texture that’s perfect for frosting.
- As the frosting cools, get started on the coconut pecan filling. In a saucepan over medium heat, mix together the heavy whipping cream, egg yolks, and brown sugar. Stir it regularly as it heats up and the sugar dissolves.Â
- When it begins to bubble, it’s time to add the butter, toasted coconut, and chopped pecans. Stir everything together for about a minute to ensure it’s well combined. Let the filling cool to room temperature before using it.
- Once the frosting is chilled and your cupcakes have cooled, beat the frosting on medium-high speed for about 2 minutes until it’s light, fluffy, and perfect for piping.
- Next, grab a piping bag and fill it with the light and fluffy chocolate frosting. Pipe a ring around the edge of each cupcake, creating a base for the coconut pecan filling. This little ring will keep everything in place!
- Finally, take your coconut pecan filling and generously fill the center of each cupcake. Don’t be shy, get that filling in there!Â
Notes
- Gentle Mixing = Light Cupcakes: When you're mixing the wet and dry ingredients, remember, less is more!
- Make sure your eggs, buttermilk, and butter (or oil) are at room temperature before using them.
