These German Chocolate Cupcakes are made of moist chocolate cake filled with dark chocolate ganache and topped with homemade coconut pecan frosting.
German Chocolate Cake is a classic layer cake with a wonderfully flavorful coconut pecan filling. This German chocolate cupcake recipe takes all the elements of that traditional cake and turns them into delicious cupcakes - portable and stylish.
I can't get enough of pecans right now. Combining them with coconut in this coconut-pecan filling is just a match made in heaven - as proven in my Coconut Pecan Cookies recipe! These German chocolate cupcakes use the same super moist chocolate cake base as my classic Chocolate Cupcakes.
The chocolate flavor from the cupcakes mellows out the sweet frosting to give this notoriously sweet treat a lovely balance.
This German Chocolate cupcake recipe is often enjoyed as an Easter dessert, but I think it's one of those great recipes that can be enjoyed at any special occasion or just any time of year!
Jump to:
- Why You'll Love This German Chocolate Cupcake Recipe
- Ingredients for German Chocolate Cupcakes
- How To Make German Chocolate Cupcakes
- How To Make Chocolate Ganache
- How To Make German Chocolate Cake Frosting
- Assemble German Chocolate Cupcakes
- What Are German Chocolate Cupcakes?
- Variations
- Storing German Chocolate Cake Cupcakes
- FAQs
- More Pecan Recipes
- Recipe
Why You'll Love This German Chocolate Cupcake Recipe
- Enjoy your favorite cake in cupcake form and make it easier to share at parties!
- The little dollop of ganache inside adds an extra pop of chocolaty goodness.
- The whole recipe can be done by hand - no electric mixer required!
Ingredients for German Chocolate Cupcakes
These German chocolate cupcakes use my classic chocolate cupcake recipe with my German chocolate frosting recipe, with a shot of chocolate ganache in the middle.
Here are the ingredients for all three components:
- All-purpose Flour - All-purpose flour (plain flour) is best for the structure of these cupcakes.
- Granulated Sugar - Any kind of white sugar will work in this recipe.
- Cocoa Powder (Dutch processed) - This type of cocoa powder has a smoother, richer flavor that is perfect for this recipe.
- Milk - I use whole milk in baking, but you can substitute with dairy-free alternatives.
- Eggs - Eggs provide structure for the cupcakes and give them a little rise, too.
- Sour Cream - This helps to create a soft cake with a super moist crumb. You can substitute Greek yogurt if you prefer.
- Oil - Oil-based cupcakes are extra moist and tender, use flavorless oil like vegetable, canola, or sunflower.
- Espresso Powder - The bitterness of the espresso will play up the chocolate flavor and balance the sweetness from the frosting.
- Vanilla Extract - Vanilla provides a wonderful base flavor; you can use vanilla extract or vanilla bean paste.
- Dark Chocolate - I recommend using dark chocolate instead of milk chocolate to prevent the cupcakes from being too sweet.
- Heavy Cream - Make sure it's heavy cream, heavy whipping cream or double cream.
- Evaporated Milk - This is a thicker, creamier version of regular milk that is normally sold in cans. It is different from sweetened condensed milk, so be sure to get the right kind!
- Unsalted Butter - We're essentially making a caramel here, and butter will make it soft and pliable (and delicious).
- Egg Yolks - Just the yolks! Beat them into the milk before adding them to the pan to prevent scrambled eggs. Don't throw away the egg whites - keep them for another recipe, such as Pavlova.
- Light Brown Sugar - This will play up the caramel flavor without adding too much molasses flavor.
- Shredded Coconut - Use unsweetened coconut flakes or shreds. The sweetened coconut will be way too sweet!
- Pecans - For extra flavor, take the time to toast the pecans first.
See recipe card for quantities.
Measuring Ingredients
I always recommend weighing your ingredients with a kitchen scale, rather than using measuring cups. It's very difficult to measure accurately with cups and this can mess up your bakes.
Recommend Equipment
One of the best things about these German chocolate cupcakes is that they don't need any special equipment - no hand mixer or electric mixer needed.
- Cupcake Pan
- Cupcake Liners
- Mixing Bowls
- Whisk
- Cupcake Corer - If you don't have one, consider using a paring knife and a spoon to scoop out the inside of the cupcake.
- Saucepan
- Ice Cream Scoop - This is the easiest way to frost cupcakes, especially for thick toppings like this one!
How To Make German Chocolate Cupcakes
There are three phases to making these German Chocolate Cupcakes: baking the cupcakes, making the chocolate filling, and making the frosting.
Dry Ingredients
Preheat oven to 350°F / 180°C and line cupcake pans with paper liners.
In a large bowl, sift the dry ingredients including the flour, sugar, cocoa powder, baking powder, baking soda, and salt, (not the espresso powder). Whisk everything together.
Wet Ingredients
In a separate bowl, combine all the wet ingredients, except the hot water, this includes the eggs, milk, sour cream, vegetable oil and, vanilla. Whisk together lightly until it makes a homogenous mixture.
Combine Mixtures
Pour the wet ingredients into the flour mixture and whisk until everything is combined and there are no lumps. Make sure you scrape down the sides of the bowl.
Add Espresso
In a small bowl or a glass, combine the hot water with the espresso powder and mix until completely dissolved. Pour into the cake batter and mix until combined.
Divide batter into the cupcake liners, filling them about ⅔ full. The batter is very liquidy, so it may be easiest to pour it in or use a batter dispenser.
Bake
Bake for 18-22 minutes or until the cupcakes are springy and a skewer inserted comes out with moist crumbs.
Let the cupcakes cool completely, then use a cupcake corer to remove the center of the cupcakes to be filled with ganache. If you don't have a one, use a knife or a small spoon.
How To Make Chocolate Ganache
These delicious cupcakes are filled with my silky chocolate ganache recipe that's so easy to make.
Chop Chocolate
Finely chop your dark chocolate and place it into a medium bowl.
Warm Cream
Heat the cream in a small saucepan over medium heat just until scalding (tiny bubbles beginning to form on the surface).
Combine Cream and Chocolate
Pour the cream over the chopped chocolate and let sit for a minute. Stir together until you have completely melted chocolate and a glossy ganache forms.
Cool
Set aside to cool at room temperature.
How To Make German Chocolate Cake Frosting
Now to make the delicious pecan and coconut frosting! It's not really a 'frosting' like a traditional frosting recipe - but it's thick and wonderful and adds so much flavor - you just have to try it! If you'd like more info on making German Chocolate Cake Frosting, I have a blog post dedicated entirely to it!
Toast Pecans
Put the pecans on a baking sheet and bake at 350°F for 8 minutes. Let them cool slightly and then chop roughly. Set aside.
Combine Ingredients
Whisk together the egg yolks and evaporated milk, then pour into a large saucepan and add the butter, brown sugar, salt and vanilla.
Heat Mixture
Heat over medium heat, whisking slowly just to keep the mixture moving.
Heat the mixture until it thickens and begins to boil. Once it starts boiling keep mixing for about 30 seconds, then turn off the heat.
Add Nuts
Add in the coconut and chopped pecans. Mix them in with a rubber spatula or wooden spoon until evenly dispersed.
Cool
Let the German chocolate frosting cool completely before using it.
Assemble German Chocolate Cupcakes
Now for the fun part! It's time to put everything together.
Pipe Ganache
Spoon or pipe a teaspoon of chocolate ganache into the center of each cupcake. If your ganache has cooled completely and is thick, it may be easiest to use a piping bag. But if it's still fairly liquid, a spoon will work fine.
Top with Frosting
Scoop a generous dollop of coconut pecan frosting on top of each cupcake. You can use a spoon, but I like to use a large ice cream scoop to get a nice, rounded dome of frosting on top of the cupcake.
Finishing Touches
Leave your German chocolate cupcakes plain or decorate with a drizzle of chocolate ganache and a whole pecan.
What Are German Chocolate Cupcakes?
Did you know that German chocolate has nothing to do with Germany? It's named for the man who invented a special type of chocolate, Samuel German. Although the chocolate was originally formulated in 1853, the cake didn't become popular until the 1950s when it was shared in women's magazines.
Now, it's a modern classic known for its rich chocolate flavor and the caramel-sweet coconut pecan frosting. It's a key part of many celebrations and gatherings, and this recipe will continue the legacy!
As German chocolate frosting is often hard to find, I have formulated this recipe with cocoa powder instead, but it still has that wonderful classic German Chocolate Cake flavor combination of chocolate cake with coconut pecan frosting.
These cupcakes are an individual-sized portion of classic German chocolate cake.
Variations
Add more nuts - For extra crunch, fold some toasted chopped pecans into the cake batter or the ganache.
Use chocolate buttercream - If you prefer a little less frosting, use it as a cupcake filling instead of the ganache and add a swirl of my Chocolate German Buttercream on top with a sprinkle of toasted coconut shreds and chopped pecans.
Make a classic German chocolate cake - Need more than just a cupcake? Make my Chocolate Fudge Cake and spread the sweet coconut pecan filling between each layer. Coat the entire cake in creamy chocolate frosting, and serve! You can also add an extra layer of filling on top of the frosted cake and pipe swirls of chocolate frosting around the border to hold it in place. Either option will be delicious!
Storing German Chocolate Cake Cupcakes
Store any leftover German chocolate cake cupcakes in an airtight container at room temperature for up to 3 days.
For longer storage, stash them in the fridge (for approximately one week) or freeze the cupcakes in a freezer-safe container for several months. Just thaw the cupcakes in the fridge before serving!
FAQs
Leftover cupcakes freeze very well! Coconut pecan frosting typically freezes nicely, but freezing and thawing can change the texture slightly. I'd recommend refrigerating the cupcakes first, wrapping them with some plastic wrap, and then freezing them in a freezer-safe container for 2-3 months. You can also freeze the cupcakes and the frosting in separate containers, then stir the thawed frosting to ensure the mixture is fully integrated before decorating.
German chocolate is made from a particular type of chocolate known for being milder and smoother than traditional dark chocolate. Today, most German chocolate cake recipes actually do not use German's chocolate and call for regular cocoa powder instead. You'll find that most German chocolate cake recipes are slightly less sweet than other chocolate cakes, which helps balance out the sweetness from the rich coconut pecan topping.
This recipe calls for Dutch-processed cocoa powder for the cupcakes and dark chocolate for the ganache. German chocolate is a dark baking chocolate with about 48% cocoa solids, so a bittersweet chocolate with a similar percentage would be a great fit.
More Pecan Recipes
My favorite part of these German Chocolate Cupcakes is the pecans! Here are some more pecan recipes you might like to try:
Recipe
German Chocolate Cupcakes Recipe
Ingredients
- 2 cups (240 g) All-purpose Flour 240g
- 2 cups (400 g) Granulated Sugar 400g
- ½ cup (50 g) Cocoa Powder 50g (dutch processed)
- 1 ½ teaspoon Baking Powder
- 1 ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup (120 g) Whole Milk 120g / 120ml (room temperature)
- 2 Large (2) Eggs (room temperature)
- ½ cup (128 g) Sour Cream 128g
- ½ cup (120 ml) Vegetable Oil 110g / 120ml
- 1 teaspoon Espresso Powder
- 1 teaspoon Vanilla Extract
- 1 cup (240 ml) Hot Water 240g / 240ml
- 4 oz (114 g) Dark Chocolate 114g
- 1 cup (240 g) Heavy Cream 240g / 240ml
- 1 can Evaporated Milk 12oz / 355ml
- 1 ½ sticks (170 g) Unsalted Butter 170g
- 3 large (3) Egg Yolks
- 1 ¼ cups (275 g) Light Brown Sugar 275g
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 ⅔ cup (200 g) Shredded Coconut 200g
- 2 cups (250 g) Pecans 250g
Instructions
- Preheat oven to 350°F / 180°C and line a cupcake pan with cupcake liners.
- In a large bowl, sift the dry ingredients, including the flour, sugar, cocoa powder, baking powder, baking soda, and salt. (But not the espresso powder). Whisk everything together.2 cups (240 g) All-purpose Flour, 2 cups (400 g) Granulated Sugar, ½ cup (50 g) Cocoa Powder, 1 ½ teaspoon (1 ½ tsp) Baking Powder, 1 ½ teaspoon (1 ½ tsp) Baking Soda, ½ teaspoon (½ tsp) Salt
- In a separate bowl, combine all the wet ingredients, except the hot water, which includes the eggs, milk, sour cream, vegetable oil and, vanilla. Whisk together lightly until it makes a homogeneous mixture.½ cup (120 g) Whole Milk, 2 Large (2) Eggs, ½ cup (128 g) Sour Cream, ½ cup (120 ml) Vegetable Oil, 1 teaspoon Vanilla Extract
- Pour the wet ingredients into the dry and whisk until everything is combined and there are no lumps.
- In a small bowl or a glass, combine the hot water with the espresso powder and mix until completely dissolved. Pour into the cake batter and mix until combined.1 teaspoon Espresso Powder, 1 cup (240 ml) Hot Water
- Divide the chocolate batter into the cupcake liners, filling them about ⅔ full. The batter is very liquid, so it may be easiest to pour it in or use a batter dispenser.
- Bake for 18-22 minutes or until the cupcakes are springy and a skewer inserted comes out with moist crumbs.
- Finely chop your dark chocolate and place it into a bowl.4 oz (114 g) Dark Chocolate
- Heat the cream in a small saucepan over medium heat just until scalding (tiny bubbles beginning to form on the surface).1 cup (240 g) Heavy Cream
- Step 3: Pour the cream over the chopped chocolate and let sit for a minute. Stir together until you have completely melted the chocolate and a glossy ganache forms.
- Set aside to cool at room temperature.
- Put the pecans on a baking sheet and bake at 350°F for 8 minutes. Let them cool slightly and then chop roughly. Set aside.2 cups (250 g) Pecans
- Whisk together the egg yolks and evaporated milk, then pour into a large saucepan and add the butter, brown sugar, salt and vanilla. Heat over medium heat, whisking slowly just to keep the mixture moving.1 can Evaporated Milk, 1 ½ sticks (170 g) Unsalted Butter, 3 large (3) Egg Yolks, 1 ¼ cups (275 g) Light Brown Sugar, ¼ teaspoon (¼ tsp) Salt, 1 teaspoon Vanilla Extract
- Heat the mixture until it thickens and begins to boil. Once it starts boiling, keep mixing for about 30 seconds, then turn off the heat and add in the coconut and chopped pecans. Mix them in with a rubber spatula or wooden spoon until evenly dispersed.2 ⅔ cup (200 g) Shredded Coconut, 2 cups (250 g) Pecans
- Let the German chocolate frosting cool completely before using it.
- Use a cupcake corer to core out the middle of the chocolate cupcakes.
- Spoon or pipe a teaspoon of chocolate ganache into the center of each cupcake.
- Scoop a big dollop of coconut pecan frosting on top of each cupcake. You can use a spoon, or for a nice rounded top, I like to use a large ice cream scoop.
Hi, I'm Jules!
I'm a Scottish ex-bakery owner sharing my tried and true dessert recipes and expert tips to help you whip up impressive desserts at home.
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