German Chocolate Cupcakes

Introduction

German Chocolate Cupcakes offer a triple threat of decadence: a rich, tender chocolate cupcake, a velvety chocolate frosting, and the star of the show—a signature coconut-pecan caramel topping. You get the perfect, portable version of the classic layer cake, delivering that iconic sweet, nutty, and chocolatey combination in every bite.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 28 minutes

Total Time: 53 minutes

Servings: 16 cupcakes

Ingredients

For the Coconut-Pecan Topping:

• 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

For the Chocolate Cupcakes:

• 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)

For the Chocolate Frosting:

• 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

For Decorating:

• chocolate syrup (to taste, for decorating cupcakes)

Instructions

Make the Coconut-Pecan Topping First:

1. In a medium saucepan over medium heat, combine the 1/3 cup sugar, evaporated milk, and 3 tablespoons of butter. Heat until the butter melts and the mixture begins to simmer.
2. In a separate bowl, beat the 1 large egg thoroughly. Slowly whisk about 1/4 cup of the hot milk mixture into the beaten egg to temper it, then pour the egg mixture back into the saucepan, whisking constantly.
3. Cook for 3-5 minutes, stirring constantly, until the mixture thickens and becomes a light caramel color. Remove from heat.
4. Immediately stir in the 1/2 cup desiccated coconut, 1/3 cup chopped pecans, and 1/2 teaspoon vanilla extract. Set aside to cool completely. It will thicken as it cools.

Make the Chocolate Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 16 cupcake liners.
2. In a medium bowl, whisk together the flour, salt, baking soda, and 1/2 cup cocoa powder. Set aside.
3. In a heatproof bowl, melt the 2 ounces of milk chocolate with the 1/4 cup unsalted butter. You can do this in the microwave in 20-second bursts or over a double boiler. Stir until smooth and set aside to cool slightly.
4. In a large bowl, whisk together the 1 cup sugar, 2 whole eggs, 2 egg yolks, vegetable oil, and vanilla extract until smooth and slightly pale.
5. Whisk the melted chocolate-butter mixture into the egg mixture until combined.
6. Whisk in the sour cream until smooth.
7. Divide the batter evenly among the 16 cupcake liners, filling each about 2/3 full.
8. Bake for 20-28 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.

Make the Chocolate Frosting:

1. In a large bowl, use an electric mixer to beat the 1 cup of room temperature butter on medium-high speed until light and fluffy, about 2 minutes.
2. Sift in the 1/2 cup cocoa powder and beat on low speed until combined, then increase speed to medium until fully incorporated.
3. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until combined. Add the vanilla extract and salt.
4. Once all sugar is added, beat on medium-high speed for 2-3 minutes until the frosting is very light, fluffy, and spreadable. If it seems too soft, add a bit more powdered sugar.

Assemble the Cupcakes:

1. Once cupcakes are completely cool, frost the tops with the chocolate frosting using a knife or piping bag.
2. Spoon a generous portion of the cooled coconut-pecan topping onto the center of each frosted cupcake.
3. Drizzle lightly with chocolate syrup and sprinkle with the reserved extra coconut and pecans for decoration.

Variations

• Filling Surprise: Before frosting, use a cupcake corer or a small knife to remove a plug from the center of each cooled cupcake. Fill the cavity with the coconut-pecan topping, then replace the cake plug and frost as usual.
• Swirled Frosting: For a marbled effect, fold 1-2 tablespoons of the cooled coconut-pecan topping into the chocolate frosting. Swirl it gently, then frost the cupcakes.
• Serving Style: Serve them as mini-cakes by slicing the cupcakes in half horizontally. Spread a layer of coconut-pecan topping on the bottom half, replace the top, and then frost the entire “cakelet.”
• Texture Play: For extra crunch, toast the pecans (and coconut, if unsweetened) before chopping and adding them to the topping.

Tips for Success

• Tempering the Egg: When making the topping, slowly adding the hot milk to the beaten egg is crucial. This prevents the egg from scrambling when you add it back to the pot.
• Room Temperature is Key: Using room temperature eggs, butter, and sour cream for the cupcake batter ensures the ingredients emulsify properly, leading to a smoother, more even crumb.
• Don’t Overmix: Mix the cupcake batter only until the dry ingredients are just incorporated. Overmixing develops gluten, which can make cupcakes tough and dense.
• Cool Completely: Both the cupcakes and the coconut-pecan topping must be completely cool before assembly. A warm topping will melt the frosting.

Storage & Reheating

Store assembled cupcakes in an airtight container in the refrigerator for up to 4 days. The coconut-pecan topping is perishable. For best texture, let them sit at room temperature for 30 minutes before serving. Unfrosted cupcakes can be frozen for up to 2 months; thaw overnight in the refrigerator.

FAQ

Can I use sweetened shredded coconut instead of desiccated?

Yes, you can. Desiccated coconut is simply finer and less moist, but sweetened shredded coconut will work; the topping may be slightly sweeter and chewier.

My coconut-pecan topping seems runny. What happened?

It likely needed to cook a bit longer. Ensure you cook it, stirring constantly, until it visibly thickens and coats the back of a spoon. It will also continue to set up as it cools.

Can I make the components ahead of time?

Absolutely. The coconut-pecan topping can be made and refrigerated for up to 3 days. Bring it to room temperature before using. Unfrosted cupcakes freeze very well.

What’s the purpose of the egg yolks in the cupcake batter?

The extra egg yolks add richness, tenderness, and a deeper yellow color to the crumb, making the cupcakes exceptionally moist.

Can I use Dutch-process cocoa for the frosting?

Yes. You can use either natural or Dutch-process cocoa powder for both the cupcakes and frosting in this recipe. Dutch-process will yield a slightly darker, milder chocolate flavor.

My frosting is too thick/thin. How do I fix it?

If too thick, beat in a teaspoon of milk or cream. If too thin, gradually beat in more sifted powdered sugar until it reaches your desired consistency.