Introduction
German Chocolate Cupcakes are a delightful twist on the classic layered cake. You get the perfect combination of rich, moist chocolate cake, a sweet and gooey coconut-pecan frosting, and a silky chocolate buttercream. These cupcakes bring all that iconic flavor into a perfectly portable, single-serving treat.
Prep & Cook Time
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 53 minutes
- Servings: 16
Ingredients
- 1/3 cup sugar
- 1/3 cup evaporated milk
- 3 tablespoons butter
- 1 large egg (thoroughly beaten)
- 1/2 cups desiccated coconut (sweetened or unsweetened; have a little extra for decorating the cupcakes)
- 1/3 cup chopped pecans (plus a little extra for decorating the cupcakes)
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder (natural or Dutched will both work with this recipe)
- 1/4 cup unsalted butter (room temperature)
- 1 cup sugar
- 2 ounces milk chocolate
- 2 large eggs (room temperature)
- 2 large eggs yolks (room temperature)
- 9 tablespoons vegetable oil (This is the same as 1/2 cup + 1 tablespoon – measure in a liquid measuring cup)
- 2 teaspoons vanilla extract
- 1/3 cup full-fat sour cream
- 1/2 cup water (room temperature, measured in a liquid measuring cup)
- 1 cup unsalted butter (room temperature)
- 1/2 cup cocoa powder
- 2 cups powdered sugar (add more if needed to get desired stiffness)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- chocolate syrup (to taste, for decorating cupcakes)
Instructions
- Begin with the Coconut-Pecan Frosting: In a saucepan over medium heat, combine the first 1/3 cup sugar, evaporated milk, and 3 tablespoons of butter. Bring to a low simmer, stirring until the sugar dissolves and butter melts.
- Temper the egg: Slowly pour about 1/4 cup of the hot milk mixture into the 1 thoroughly beaten egg while whisking constantly. Then, pour the entire egg mixture back into the saucepan, whisking constantly.
- Cook the frosting: Continue to cook over medium-low heat for 10-12 minutes, stirring constantly, until the mixture thickens noticeably and reaches a pudding-like consistency. Remove from heat and stir in the 1/2 cup desiccated coconut, 1/3 cup chopped pecans, and 1/2 teaspoon vanilla extract. Transfer to a bowl, press plastic wrap directly on the surface, and let it cool completely to room temperature.
- Make the cupcake batter: Preheat your oven to 350°F (175°C). Line a muffin tin with 16 cupcake liners. In a medium bowl, whisk together the 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and the first 1/2 cup cocoa powder. Set aside.
- Melt the chocolate and butter: In a large, microwave-safe bowl, combine the 1/4 cup unsalted butter, 2 ounces milk chocolate, and the second 1 cup sugar. Microwave in 30-second bursts, stirring between each, until smooth and melted.
- Combine wet ingredients: To the melted chocolate mixture, whisk in the 2 whole eggs and 2 egg yolks until fully combined and smooth. Whisk in the 9 tablespoons vegetable oil, 2 teaspoons vanilla extract, and the 1/3 cup sour cream until the mixture is glossy and uniform.
- Finish the batter: Add half of the dry flour mixture to the wet ingredients, stirring gently until just combined. Stir in the 1/2 cup water. Add the remaining dry flour mixture, folding until no streaks of flour remain. Be careful not to overmix.
- Bake: Divide the batter evenly among the 16 prepared cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Chocolate Buttercream: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the 1 cup unsalted butter on medium-high speed until creamy and pale, about 3 minutes. Add the second 1/2 cup cocoa powder and beat on low until combined, then on medium until smooth.
- Finish the buttercream: With the mixer on low, gradually add the 2 cups powdered sugar, scraping down the sides as needed. Once incorporated, add the 1/2 teaspoon vanilla extract and 1/2 teaspoon salt. Beat on medium-high speed for 2-3 minutes until light and fluffy. If the frosting is too soft, add more powdered sugar, 1 tablespoon at a time, until it reaches a stiff, pipeable consistency.
- Assemble: Pipe or spread a ring of the chocolate buttercream around the edge of each cooled cupcake, creating a well in the center. Fill the center well with the cooled coconut-pecan frosting. Optionally, pipe a small dollop of remaining buttercream on top. Decorate with a drizzle of chocolate syrup, and a sprinkle of the extra chopped pecans and coconut.
Variations
- Flavor-Infused Water: Replace the water in the batter with brewed coffee or cold espresso to deepen the chocolate flavor.
- Frosting Swirl: For a marbled look, add a small spoonful of the coconut-pecan frosting to your piping bag filled with chocolate buttercream before piping the border.
- Mini Cupcakes: Bake as mini cupcakes for a bite-sized treat; reduce baking time to 10-12 minutes.
- Naked Cupcakes: Skip the buttercream border for a “naked” style. Simply frost the entire top of the cupcake with the coconut-pecan mixture for a rustic, classic look.
Tips for Success
- Room Temperature is Key: Having your eggs, butter, and sour cream at room temperature ensures a smooth, emulsified batter that bakes evenly.
- Cool the Frosting Completely: The coconut-pecan frosting must be completely cool before assembling, or it will melt the buttercream and make the cupcakes soggy.
- Measure Oil Correctly: Use a liquid measuring cup for the 9 tablespoons of vegetable oil for accuracy; this is crucial for the cake’s moisture.
Storage & Reheating
Store assembled cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The coconut-pecan frosting contains dairy, so refrigeration is best for longer storage. Let chilled cupcakes come to room temperature for 30 minutes before serving for the best texture and flavor.
FAQ
Can I use sweetened shredded coconut instead of desiccated?
Yes, but note that desiccated coconut is much finer and less moist. Sweetened shredded coconut will work but will have a chewier texture; if using, you may want to chop it a bit finer.
What’s the difference between the two sets of cocoa powder?
The first 1/2 cup is for the cupcake batter and is sifted with the dry ingredients. The second 1/2 cup is for the chocolate buttercream frosting and is beaten with the butter.
My coconut-pecan frosting seems too thin. What happened?
You likely didn’t cook it long enough after adding the egg. It needs a full 10-12 minutes of constant stirring to thicken properly. It will continue to thicken significantly as it cools.
Can I make the components ahead of time?
Absolutely. The coconut-pecan frosting can be made up to 2 days ahead and stored covered in the fridge. Bring to room temperature before using. Unfrosted cupcakes can be baked, wrapped tightly, and frozen for up to a month.
Why are there egg yolks in the batter?
The extra egg yolks add richness, fat, and a tender, moist crumb to the chocolate cupcakes, making them extra decadent.
Can I use a different type of oil?
Yes, any neutral oil like canola or grapeseed will work in place of vegetable oil. Avoid strongly flavored oils like olive oil.