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.

German chocolate cupcake recipe

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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:

German chocolate cupcake recipe

German Chocolate Cupcakes

A rich chocolate cupcake topped with German chocolate frosting – a caramel sauce loaded with toasted pecans and coconut.
5 from 16 votes
Course Dessert
Cuisine American
Servings 18

Equipment

Ingredients
  

German Chocolate Frosting

  • 5 Ounces Unsalted Butter (1 ¼ Stick)
  • 14 Ounces Sweetened Condensed Milk (1 can)
  • 3 ¾ Ounces Light Brown Sugar (½ Cup)
  • 3 Large Egg Yolks
  • 5 Ounces Toasted Pecans, chopped finely (approximately 1 Cup)
  • 5 Ounces Sweetened Shredded Coconut (approximately 1 ½ Cups)

Chocolate Cupcakes

  • 75 Grams Cocoa Powder (3/4 cup) Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
  • 265 Grams All Purpose Flour (2 cups)
  • 400 Grams Granulated Sugar (2 cups)
  • 2 TBSP Corn Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 Cup Vegetable or Canola Oil (6 fluid ounces)
  • 4 Large Eggs Room temperature
  • 1 1/4 Cup Brewed Coffee (10 fluid ounces), cooled May substitute water

Instructions
 

German Chocolate Frosting

  • In a large saucepan combine butter, sweetened condensed milk and brown sugar.
  • Heat over medium heat until butter is melted and brown sugar is dissolved. Stir often.
  • Lower heat to medium-low and add the egg yolks to the saucepan, stirring until the eggs are fully incorporated.
  • 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.
  • Allow icing to cool completely before using (approximately 45 minutes).

Chocolate Cupcakes

  • Preheat oven to 350°
  • Line cupcake pan(s) with paper cupcake liners (18 total cupcakes)
  • Combine flour, 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.
  • Add oil and eggs and mix until combined.
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
  • 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!
Keyword chocolate cupcakes, easy cupcakes, german chocolate cupcakes
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