German chocolate lovers will fall for german chocolate cupcakes.
Rich chocolate cake bases are topped with a gooey coconut-pecan frosting that is nutty, sweet, and perfectly indulgent.
Each bite combines decadent chocolate and a subtle crunch, creating a dessert that feels luxurious without being complicated.
How to Make German Chocolate Cupcakes
Perfect for parties or a special treat at home, they’re surprisingly simple to make and always impressive.
Treat yourself or someone special to these german chocolate cupcakes and enjoy a dessert that’s both indulgent and effortless.
🔥 If you’re into rich chocolate and coconut flavors, you’ll love Coconut Cupcakes and Chocolate Blackout Cupcakes. For another indulgent option, check out Nutella Cupcakes.
How to Get Your German Chocolate Cupcakes Just Right
German Chocolate Cupcakes are a decadent treat featuring rich chocolate cake, a luscious coconut-pecan topping, and smooth chocolate frosting.
Achieving the perfect balance of moist cake, gooey topping, and creamy frosting requires attention to technique and timing.
Room Temperature Ingredients: Make sure eggs, milk, and sour cream are at room temperature. This ensures a smooth batter and tender crumb.
Hot Water Boost: Adding hot water to the batter helps dissolve the cocoa powder fully, enhancing chocolate flavor and keeping cupcakes moist.
Even Mixing: Mix wet and dry ingredients on low speed initially, then incorporate sour cream gently at the end. Overmixing can create a dense cupcake.
Portion Batter Carefully: Fill liners about three-quarters full. This ensures a domed top and prevents overflow.
Common Mistakes to Avoid
Overbaking: These cupcakes are moist by design. Start checking at 16 minutes—overbaking will dry them out. Toothpick should come out with a few moist crumbs.
Skipping Straining the Coconut-Pecan Topping: Straining ensures a smooth texture without clumps of cooked egg.
Adding Topping to Warm Cupcakes: Wait until cupcakes are completely cool before adding coconut-pecan topping to prevent it from melting into the cake.
Overheating Chocolate: Melt chocolate gently in short bursts to avoid burning and grainy frosting.
Tricks for Texture and Flavor
Enhanced Chocolate Flavor: Using a combination of granulated and brown sugar in the cake adds depth and subtle caramel notes.
Coconut–Pecan Topping: Stir constantly while cooking to prevent curdling, and use a fine-mesh strainer for a silky texture.
Moist Cake: The addition of sour cream keeps the cake tender and rich.
Frosting Consistency: Add heavy cream slowly, one teaspoon at a time, to achieve a smooth, pipeable frosting without making it runny.
Timing & Technique
- Baking: Bake 16–19 minutes; timing depends on your oven. Toothpick test is key—few moist crumbs should cling to it.
- Topping & Frosting: Allow coconut-pecan topping to cool completely before spooning onto cupcakes. Pipe chocolate frosting around the topping carefully for a neat presentation.
- Storage: Store finished cupcakes in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for optimal flavor and texture.
By following these tips, your German Chocolate Cupcakes will have moist, rich chocolate cake, decadent coconut-pecan topping, and silky chocolate frosting, perfect for celebrations or indulgent desserts.
German Chocolate Cupcakes
12
cupcakes40
minutes20
minutesWant a rich, indulgent treat? These german chocolate cupcakes feature layers of chocolate and coconut, perfect for chocolate lovers.
Ingredients
- Chocolate Cupcakes
1 cup all-purpose flour
½ cup packed light-brown sugar
1/3 cup granulated sugar
1/3 cup cocoa powder
1/3 cup vegetable oil
1/3 cup milk
1/3 cup hot water
¼ cup sour cream
1 tsp baking powder
1 tsp vanilla extract
½ tsp baking soda
½ tsp salt
1 large egg
- Coconut Pecan Topping
1 cup sweetened shredded coconut
¾ cup chopped pecans
½ cup evaporated milk (regular fat)
½ cup packed light-brown sugar
¼ cup salted butter, diced into pieces
2 large egg yolks
½ tsp vanilla extract
- Chocolate Frosting
1 1/4 cups powdered sugar
4 oz semi-sweet chocolate, chopped
6 Tbsp salted butter, softened
3 oz cream cheese, softened
2 1/2 Tbsp cocoa powder
2–4 tsp heavy cream, as needed
Directions
- For the Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper cupcake liners.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt for about 30 seconds, until evenly blended.
- Add the vegetable oil, milk, egg, and vanilla extract, and mix with an electric mixer on low speed for 2 minutes until smooth.
- Pour in the hot water and stir until fully incorporated, then add the sour cream and mix just until the batter is combined.
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
- Bake for 16–19 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, spoon about 1 tablespoon of Coconut Pecan Topping onto the center of each cupcake, forming a small mound, and pipe Chocolate Frosting around it. Store the cupcakes in an airtight container.
- For the Coconut Pecan Topping
- In a medium saucepan, combine the evaporated milk, egg yolks, brown sugar, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens—about 10 to 15 minutes. (It should come to a gentle boil, and when you drag a spatula across the bottom, the pan should stay visible for a moment.)
- Remove from heat and pour the mixture through a fine-mesh strainer into a clean bowl.
- Stir in the vanilla extract, then fold in the shredded coconut and chopped pecans.
- Allow the topping to cool to room temperature before using.
- For the Chocolate Frosting
- Place the semi-sweet chocolate in a microwave-safe bowl, and heat on 50% power in 20-second intervals, stirring after each round, until melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and cream cheese together on medium-high speed until smooth and fluffy.
- Reduce speed to low and add the cocoa powder, then gradually mix in the powdered sugar until incorporated.
- With the mixer running, slowly pour in the melted chocolate and mix until the frosting is smooth and uniform.
- Add heavy cream, a teaspoon at a time, until you reach your desired consistency for piping.
Variation Tips
1. Make it Extra Chocolatey
For a richer flavor, replace the hot water in the cupcake batter with freshly brewed hot coffee so it enhances the chocolate notes without making the cupcakes taste like coffee.
You can also add a handful of mini chocolate chips or a teaspoon of espresso powder to the dry ingredients for a deeper, more decadent taste.
2. Swap the Frosting Style
If you prefer a lighter finish, skip the cream cheese chocolate frosting and pipe a whipped ganache or chocolate buttercream instead.
For a twist, blend a tablespoon of coconut milk into the frosting to echo the coconut flavor in the topping.
3. Nut-Free Option
To make these cupcakes nut-free, simply omit the pecans and increase the shredded coconut in the topping to 1¼ cups for extra texture.
You can also replace the nuts with crisped rice cereal or toasted oats for a gentle crunch without allergens.
4. Make It Dairy-Free or Vegan
For a dairy-free or vegan version, swap the milk and sour cream in the cupcake batter for unsweetened almond milk and dairy-free yogurt.
Replace the butter in both the topping and frosting with vegan butter, and use full-fat coconut milk instead of evaporated milk.
Substitute the egg and egg yolks with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
5. Add a Boozy Twist
For an adult-friendly variation, stir a tablespoon of dark rum, bourbon, or Kahlúa into the coconut-pecan topping after it cools slightly. It adds depth and warmth without overpowering the dessert.
6. Turn It Into Filled Cupcakes
If you want an extra indulgent bite, core the center of each cooled cupcake and fill it with a spoonful of the coconut-pecan topping before piping the frosting on top.
This creates a surprise center that mirrors the layers of a traditional German chocolate cake.
7. Lighten It Up
Prefer a less sweet version? Use bittersweet chocolate (70% cocoa or higher) in the frosting and reduce the sugar in the topping by two tablespoons. This keeps the balance while still delivering full flavor.
Storage Tips
To keep your German Chocolate Cupcakes tasting as indulgent and moist as when freshly baked, follow these detailed storage tips for every stage:
1. At Room Temperature (Best for Short-Term Storage)
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
If they’re already frosted with the coconut pecan topping and chocolate frosting, keep them covered loosely (not airtight) at cool room temperature for up to 1 day, as the frosting contains dairy.
Avoid direct sunlight or warm spots, which can cause the chocolate frosting to soften and the topping to turn oily.
2. In the Refrigerator (For Longer Freshness)
Once frosted, refrigerate the cupcakes in an airtight container for up to 4–5 days.
To prevent them from drying out, place a piece of parchment paper between layers and make sure the lid is tightly sealed.
Before serving, allow the cupcakes to sit at room temperature for about 30 minutes so the frosting softens and the flavors come through beautifully.
3. In the Freezer (Best for Make-Ahead or Extended Storage)
You can freeze the cupcakes without frosting or topping for up to 2 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or container.
When ready to enjoy, thaw them overnight in the fridge or for about 1–2 hours at room temperature.
The coconut pecan topping can also be frozen separately in a sealed container for up to 1 month. Thaw it in the refrigerator, then stir well before spreading.
Avoid freezing fully assembled cupcakes—the frosting and topping may change texture once thawed.
4. Extra Tips for Best Results
- Always ensure cupcakes are completely cooled before storing; sealing warm cupcakes can cause condensation and sogginess.
- Avoid storing them near strong-smelling foods in the fridge, as chocolate and coconut easily absorb odors.
- If you want to refresh slightly chilled cupcakes, warm them briefly (about 8–10 seconds) in the microwave before adding the topping and frosting.
By following these storage methods, your German Chocolate Cupcakes will stay rich, moist, and irresistibly decadent, ready to impress anytime you serve them.
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FAQs
Can I use a different type of chocolate for the cupcakes or frosting?
Yes! While semi-sweet chocolate provides the perfect balance of sweetness and depth, you can substitute it with dark chocolate for a richer flavor or milk chocolate for a sweeter, creamier taste. If you’re using cocoa powder with higher fat content (like Dutch-process), make sure to balance it with the proper amount of leavening as listed in the recipe to maintain the texture.
Can I make these cupcakes without dairy?
Absolutely. Swap the milk with unsweetened almond milk or oat milk, use vegan butter or coconut oil instead of regular butter, and replace the cream cheese in the frosting with a dairy-free cream cheese alternative. For the coconut pecan topping, full-fat coconut milk can replace evaporated milk for a similar creamy consistency.
How do I know when the cupcakes are perfectly baked?
Check the cupcakes at around 16 minutes by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready. Avoid overbaking, as that can dry them out. They should also spring back lightly when touched.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes up to 2 days in advance and store them (unfrosted) in an airtight container at room temperature. Prepare the frosting and topping separately, refrigerate them, and assemble the cupcakes just before serving. If you need to plan further ahead, freeze the cupcakes (without frosting) for up to 2 months and thaw before decorating.
How should I store leftovers, and how long will they last?
Fully assembled cupcakes should be stored in an airtight container in the refrigerator for up to 4–5 days. Before serving, let them come to room temperature for about 30 minutes for the best texture and flavor. You can also freeze unfrosted cupcakes for long-term storage—just avoid freezing the frosted ones, as the topping may lose its creamy texture once thawed.
