German Chocolate Cupcakes

Introduction

These cupcakes capture all the decadent, classic flavors of a German Chocolate Cake in perfect individual portions. You’ll love the rich, chocolatey base paired with the iconic gooey coconut-pecan topping and a silky chocolate frosting.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 28 minutes

Total Time: 53 minutes

Servings: 16 cupcakes

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 egg 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

1. Make the Coconut-Pecan Topping: In a saucepan over medium heat, combine 1/3 cup sugar, evaporated milk, and 3 tablespoons butter. Cook until melted and steaming. Vigorously whisk about 3 tablespoons of the hot mixture into the 1 beaten egg to temper it, then whisk the egg mixture back into the saucepan. Cook, stirring constantly, for 3-4 minutes until thickened. Remove from heat and stir in the 1/2 cups coconut, 1/3 cup pecans, and 1/2 teaspoon vanilla. Set aside to cool completely; it will thicken further.
2. Prepare Cupcake Batter: Preheat oven to 350°F (175°C). Line a muffin tin with 16 liners. In a medium bowl, whisk together the flour, 1/2 teaspoon salt, baking soda, and 1/2 cup cocoa powder.
3. Melt Chocolate & Butter: In a heatproof bowl set over a pot of simmering water (or in the microwave in short bursts), melt the milk chocolate and 1/4 cup unsalted butter together until smooth. Let cool slightly.
4. Combine Wet Ingredients: In a large bowl, whisk the 1 cup sugar, 2 whole eggs, and 2 egg yolks until pale and slightly thickened, about 2 minutes. Whisk in the vegetable oil and 2 teaspoons vanilla extract. Whisk in the melted chocolate mixture until combined. Finally, whisk in the sour cream.
5. Finish the Batter: Add the dry flour mixture to the wet ingredients in two additions, whisking until just combined. Whisk in the 1/2 cup water until the batter is smooth.
6. Bake: Divide the batter evenly among the 16 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 cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Make the Chocolate Frosting: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the 1 cup room temperature unsalted butter until creamy. Sift in the 1/2 cup cocoa powder and beat until combined. Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. 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.
8. Assemble: Once cupcakes are completely cool, spoon a generous layer of the cooled coconut-pecan topping onto each cupcake. Pipe or spread a swirl of the chocolate frosting on top of the coconut layer. Drizzle with chocolate syrup and sprinkle with the reserved extra coconut and pecans.

Variations

1. Bundt Style: Bake the batter in a greased and floured 10-cup Bundt pan for 40-50 minutes. Frost and top the entire cooled cake.
2. Layered Presentation: Slice the cupcakes in half horizontally and spread a layer of the coconut-pecan filling in the center before reassembling and topping.
3. Frosting Swirl: For a dramatic look, use a piping bag with a large star tip to pipe a tall, decorative swirl of chocolate frosting over the coconut filling.
4. Mini Cupcakes: Pour batter into mini muffin tins and reduce baking time to 10-12 minutes for bite-sized treats.

Tips for Success

• Ensure all refrigerated ingredients (eggs, sour cream, butter) are truly at room temperature to create a smooth, emulsified batter that bakes evenly.
• For the coconut-pecan topping, stir constantly over medium heat to prevent the egg from scrambling and to achieve the perfect pudding-like consistency.
• Sift your cocoa powder and powdered sugar for the frosting to avoid lumps and ensure a silky-smooth texture.
• Let cupcakes cool completely before topping; the warmth will melt the frosting and cause the coconut filling to slide off.

Storage & Reheating

Store 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 topping and frosting hold up well to refrigeration. For best texture, let chilled cupcakes sit at room temperature for 30 minutes before serving.

FAQ

What is desiccated coconut?

It is finely shredded, dried, unsweetened coconut. The recipe works with either sweetened or unsweetened, but sweetened will yield a more traditional, sweeter filling.

Can I use sweetened condensed milk instead of evaporated milk for the topping?

No, they are not interchangeable. Evaporated milk has a much thinner consistency and less sugar, which is crucial for the proper texture of the cooked filling.

Why are there two separate sets of butter, sugar, eggs, and cocoa in the ingredient list?

They are for three distinct components: the first group (starting with 1/3 cup sugar) is for the coconut-pecan filling. The second large group is for the cupcake batter itself. The third group (starting with 1 cup butter) is for the chocolate frosting.

My filling is too runny. What happened?

You likely did not cook it long enough after adding the egg. It must cook for a full 3-4 minutes with constant stirring to thicken properly. It will also continue to set as it cools.

Can I make any components ahead of time?

Yes. The coconut-pecan filling can be made up to 3 days ahead and stored covered in the refrigerator. Let it come to room temperature before using. The frosting can be made 1-2 days ahead and re-whipped before piping.

What’s the difference between natural and Dutched cocoa powder?

Natural cocoa is acidic and has a sharper chocolate flavor, while Dutched cocoa is alkalized, is darker, and has a milder taste. Either will work in this recipe, though Dutched may yield a slightly darker cupcake.