Go Back
Moist German Chocolate Cupcakes topped with coconut pecan frosting and chocolate buttercream.

German Chocolate Cupcakes

Deliciously rich chocolate cupcakes topped with a gooey caramel coconut pecan frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 cup All purpose flour
  • 1/2 cup Unsweetened cocoa powder Use a brand you like for best flavor.
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Sugar Regular white sugar works perfectly.
  • 2 large Eggs Room temperature is best.
  • 1/2 cup Oil or melted butter Oil keeps them moist; butter adds flavor.
  • 1/2 cup Buttermilk Substitute with milk plus vinegar or lemon juice if needed.
  • 1 tsp Vanilla
  • 1 cup Hot coffee or hot water Coffee deepens chocolate flavor.
For the coconut pecan topping
  • 1/2 cup Evaporated milk Classic base for gooey topping.
  • 3 large Egg yolks Save the whites for breakfast omelets.
  • 1/2 cup Brown sugar Provides caramel flavor.
  • 1/4 cup Butter Do not skimp on the butter.
  • 1 cup Shredded sweetened coconut
  • 1/2 cup Chopped pecans Toast them for better flavor.
  • 1 tsp Vanilla
  • a pinch Salt

Method
 

Preparation
  1. Preheat your oven to 350 F and line a cupcake pan with paper liners.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the sugar, eggs, oil, buttermilk, and vanilla until smooth.
  4. Combine the dry ingredients with the wet ingredients, mixing until there are no dry streaks. Then pour in the hot coffee or hot water and stir. The batter will be thin.
  5. Fill the cupcake liners about two-thirds full and bake for 16 to 20 minutes, until a toothpick comes out with a few moist crumbs. Allow to cool completely.
Topping Preparation
  1. In a saucepan over medium heat, whisk together the evaporated milk, egg yolks, brown sugar, butter, and a pinch of salt, stirring constantly until thickened, about 8 to 12 minutes.
  2. Remove from heat and stir in the vanilla, coconut, and pecans. Allow to cool and thicken further for 20 to 30 minutes.
Assembly
  1. Spoon the coconut pecan topping generously onto each cooled cupcake. Optionally, drizzle melted chocolate on top.

Notes

Cool the cupcakes completely before topping to prevent sliding. Toast the pecans for deeper flavor. Keep an eye on the topping as it thickens quickly.