A mouth-watering German Chocolate Cupcake recipe that looks almost as good as it tastes. This recipe produces a rich chocolate cupcake topped with a creamy icing loaded with chopped pecans and sweetened coconut.
This post may contain affiliate links. Please refer to the terms page for more information.
This little cupcake packs all the flavors of the classic German chocolate cake but in individual servings - the perfect grab-and-go dessert. The icing is simple to make and takes just a few minutes on the stovetop and about an hour to cool down. For an extra chocolate punch add a few swirls of my fudge icing to the cupcake.
For a step-by-step tutorial on how to make the icing, check out my short video:
FAQs
No, these cupcakes do not need to be refrigerated. The icing is cooked and it will be fine at room temperature for up to three days. The icing will soften so place the finished cupcakes in the fridge if you want a firmer frosting.
📋 Recipe
German Chocolate Cupcakes
Equipment
- Hand Mixer or stand mixer
- 1 Bowls, measuring cups and spoons
- Cupcake Pan and Liners
Ingredients
German Chocolate Frosting
- 10 Tablespoons Unsalted Butter
- 1 Can 14 ounce can Sweetened Condensed Milk
- ½ Cup Light Brown Sugar
- 3 Large Egg Yolks
- 1 Cup Toasted Pecans Chopped finely
- 1 ½ Cups Sweetened Shredded Coconut
Chocolate Cupcakes
- ¾ Cup Cocoa Powder
- 2 Cups All Purpose Flour
- 2 Cups Granulated Sugar
- 2 Tablespoons Corn Starch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee May substitute water
Instructions
German Chocolate Frosting
- In a large saucepan combine butter, sweetened condensed milk and brown sugar.10 Tablespoons Unsalted Butter, 1 Can 14 ounce can Sweetened Condensed Milk, ½ Cup Light Brown Sugar
- Heat over medium heat until butter is melted and brown sugar is dissolved. Stir often.
- Reduce the heat to medium-low and slowly pour the egg yolks into the saucepan, stirring constantly as you add them to prevent the eggs from scrambling.3 Large Egg Yolks
- Continue heating the mixture on medium-low heat, stirring frequently, until thickened (approximately 8 minutes).
- Remove from heat and transfer mixture to a large, heatproof bowl.
- Add coconut and toasted pecans and stir well.1 Cup Toasted Pecans, 1 ½ Cups Sweetened Shredded Coconut
- Allow icing to cool completely before using (approximately 45 minutes).
Chocolate Cupcakes
- Preheat oven to 350℉ (180℃)
- Line cupcake pan(s) with paper cupcake liners (24 total cupcakes)
- Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.¾ Cup Cocoa Powder, 2 Cups All Purpose Flour, 2 Cups Granulated Sugar, 2 Tablespoons Corn Starch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda
- Add oil and eggs. Mix until combined.¾ Cup Vegetable or Canola Oil, 4 Large Eggs
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.1 ¼ Cup Brewed Coffee
- Pour the batter into the cupcake liners filling approximately ⅔ full.
- Bake for 18 - 22 minutes or until cupcakes are fully risen and a toothpick inserted in the center of a cupcake comes out clean.
- Place cupcakes on a rack and allow to cool completely before icing. Spread frosting on top of each cupcake and enjoy!
Claudia says
German chocolate cake is one of my favorite desserts. I love the sweet, nutty flavor with the rich chocolate. These are such fun cupcakes!