These German Chocolate Cupcakes are made of moist chocolate sponge 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 cupcakes 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!
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Why You’ll Love This 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 light chocolate cupcakes balance out perfectly with the rich, indulgent, coconut-pecan frosting.
- The whole recipe can be done by hand - no electric mixer required!
Ingredients
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.
- Superfine Sugar - This sugar has a smaller crystal size than regular sugar and blends in perfectly. If you can't find it, regular granulated sugar will also work.
- Cocoa Powder (dutch processed) - This type of cocoa powder has a smoother, richer flavor that is perfect for this recipe.
- Whole Milk - For a moist, tender crumb.
- 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.
- Oil - Oil-based cupcakes are extra moist and tender!
- 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 - This will make the chocolate mixture soft and spreadable.
- 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 my Pumpkin 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.
Make the German Chocolate Cupcakes
There are three phases to making these German Chocolate Cupcakes: baking the cupcakes, making the chocolate filling, and making the frosting. Let every component cool fully before decorating for the best results
- Step 1: Preheat oven to 350°F / 180°C and line cupcake pans with paper liners.
- Step 2: 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.
- Step 3: 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.
- Step 4: 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.
- Step 5: 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.
- Step 6: Divide 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.
- Step 7: Bake for 18-22 minutes or until the cupcakes are springy and a skewer inserted comes out with moist crumbs.
- Step 8: Let the cupcakes cool completely, then use a cupcake corer to remove the center of the cupcakes to be filled with ganache.
Tip: 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.
Make the Chocolate Ganache
- Step 1: Finely chop your dark chocolate and place it into a medium bowl.
- Step 2: Heat the cream in a small saucepan over medium heat just until scalding (tiny bubbles beginning to form on the surface).
- Step 3: 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.
- Step 4: Set aside to cool at room temperature.
Make the Coconut Pecan 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!
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: Let the German chocolate frosting cool completely before using it.
Assemble the German Chocolate Cupcakes
- Step 1: Use a cupcake corer to core out the middle of the chocolate cupcakes. If you don't have a cupcake corer you can use a knife or a small spoon. Or an apple corer if you have one!
- Step 2: 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.
- Step 3: 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.
- Step 4: Leave your German chocolate cupcakes plain or decorate with a drizzle of chocolate ganache and a whole pecan.
What is German Chocolate Cake?
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.
Substitutions
- Sour Cream - Greek yogurt is a great alternative. Make sure it's unsweetened, and use regular plain Greek yogurt.
- Vegetable Oil - You can use any flavorless, neutral oil like canola, sunflower, etc.
- Whole Milk - Higher fat milks will make the cupcakes more tender, but you can easily use any milk on hand. This includes your favorite non-dairy options!
- Espresso Powder - Instant coffee is a great swap, but you'll want to double the quantity of coffee to get the same flavor.
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 the 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!
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!
Storage
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!
FAQ
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
Ingredients
For the Chocolate Cupcakes
- 2 cups All-purpose Flour 240g
- 2 cups Superfine Sugar 400g
- ½ cup Cocoa Powder 50g (dutch processed)
- 1 ½ teaspoon Baking Powder
- 1 ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Whole Milk 120g
- 2 Eggs
- ½ cup Sour Cream 128g
- ½ cup Vegetable Oil 110g
- 1 teaspoon Espresso Powder
- 1 teaspoon Vanilla
- 1 cup Hot Water
For the Chocolate Ganache
- 4 oz Dark Chocolate 114g
- 1 cup Heavy Cream 240g
For the Coconut Pecan Frosting
- 1 can Evaporated Milk 12oz / 355ml
- 1 ½ sticks Butter 170g
- 3 Egg Yolks
- 1 ¼ cups Light Brown Sugar 275g
- ¼ teaspoon Salt
- 1 teaspoon Vanilla
- 2 ⅔ cup Shredded Coconut 200g
- 2 cups Pecans 250g
Instructions
Make the Chocolate Cupcakes
- 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 All-purpose Flour, 2 cups Superfine Sugar, ½ cup Cocoa Powder, 1 ½ teaspoon Baking Powder, 1 ½ teaspoon Baking Soda, ½ teaspoon Salt
- 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.½ cup Whole Milk, 2 Eggs, ½ cup Sour Cream, ½ cup Vegetable Oil, 1 teaspoon Vanilla
- 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 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.
Make the Chocolate Ganache
- Finely chop your dark chocolate and place it into a bowl.4 oz 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 Heavy Cream
- Step 3: 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.
- Set aside to cool at room temperature.
Make the Coconut Pecan Frosting
- 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 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 Butter, 3 Egg Yolks, 1 ¼ cups Light Brown Sugar, ¼ teaspoon Salt, 1 teaspoon Vanilla
- 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 Shredded Coconut, 2 cups Pecans
- Let the German chocolate frosting cool completely before using it.
Assemble the Cupcakes
- 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.
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