Craving something sweet and totally indulgent? These German Chocolate Cupcakes have got you covered! Imagine a rich, moist chocolate cupcake topped with a luscious coconut-pecan frosting that’s creamy, nutty, and just the right amount of sweet. 🧁✨
The best part? They’re surprisingly easy to whip up and perfect for sharing (or not—no judgment here). Whether you’re baking for a cozy night in, a weekend party, or just because you deserve a treat, these cupcakes are guaranteed to impress.
So, grab your mixing bowl and preheat that oven—it’s time to bake some happiness!
What equipment do you need?
- Muffin pan
- Muffin Liners
- Mixing bowl
- Measuring cups
- Measuring spoons
- Sauce Pan
- Whisk
- Cupcake Corer
- Corer: https://amzn.to/3VYk6xh
- Paring knife: https://amzn.to/4gZBlX4
- Piping bags and Icing Tips
Let’s talk about the main ingredients
Chocolate
This recipe calls for German chocolate, but since I live in a small town in Oklahoma, it’s not always easy to find everything I need. For these cupcakes, I used milk chocolate, and they turned out amazing! If you can get your hands on German chocolate, feel free to use that—it’ll give the cupcakes a richer flavor. But don’t worry if it’s not available; milk chocolate works just fine and still makes these cupcakes super delicious.
Coconut
Toasting your coconut before adding it to the filling can give it a nice crunch and extra depth of flavor. If you like a little texture, go ahead and toast it. You can even sprinkle some toasted coconut on top of the frosting for extra flavor and a pretty finish. If you’re not into toasted coconut, you can skip it altogether—your cupcakes will still be a big hit with or without it.
Pecans
While the recipe calls for pecans, you can definitely swap them out for walnuts if you prefer. They’ll work just as well and still add that perfect crunch. Either way, the nuts will give the cupcakes that awesome balance of chewy and crunchy!
Now, let’s get into it
Step 1: Preheat the Oven and Prep the Pan
Preheat your oven to 350°F and line a cupcake pan with paper liners. The paper liners not only make it easy to remove the cupcakes but also keep them from sticking to the pan during baking.
Step 2: Sift the Dry Ingredients
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting helps remove any lumps and ensures even distribution of dry ingredients, which results in a smoother batter and fluffier cupcakes.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk and sour cream. This mixture helps create a moist, tender crumb in the cupcakes. The sour cream adds richness and a slight tang, balancing the sweetness of the chocolate.
Step 4: Cream the Butter and Sugar
Beat the butter until creamy. Gradually add sugar and beat until fluffy. This process incorporates air into the butter, helping the cupcakes rise and giving them a light, airy texture.
Step 5: Add the Eggs and Vanilla
Add eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract. Eggs provide structure to the cupcakes, while vanilla enhances the flavor. Adding the eggs one at a time ensures even mixing.
Step 6: Stir in the Melted Chocolate
Stir in the melted chocolate until it’s fully incorporated into the batter. This adds richness and depth of flavor, making the cupcakes extra decadent.
Step 7: Combine the Wet and Dry Ingredients
Alternate adding the milk mixture and the dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. This helps prevent overmixing, which can make the cupcakes dense, and ensures an even batter.
Step 8: Bake the Cupcakes
Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling and frosting. Proper baking time is crucial for the perfect cupcake texture.
For the Filling:
Step 9: Toast the Pecans
Toast the pecans in the oven for 8–10 minutes to enhance their flavor. Once cooled, chop them into small pieces. Toasting nuts deepens their flavor, adding a warm, nutty richness to the filling.
Step 10: Cook the Filling
In a saucepan, cook sugar, milk, egg yolks, butter, and salt over medium heat, stirring constantly until thickened (about 5 minutes). This mixture forms the base of the filling. Be patient and stir often to avoid burning the mixture.
Step 11: Add the Pecans, Coconut, and Vanilla
Stir in the toasted pecans, shredded coconut, and vanilla extract. Let the mixture cool before using. The coconut adds a chewy texture, while the pecans bring crunch, and the vanilla ties everything together.
For the Frosting:
Step 12: Beat the Butter
Beat butter until creamy. This is the base of your frosting and helps create a smooth, spreadable texture.
Step 13: Mix in the Frosting Ingredients
Gradually add powdered sugar, cocoa powder, cream, salt, and vanilla. Continue mixing until smooth. Adjust the consistency by adding more cream if the frosting is too thick or more powdered sugar if it’s too runny.
Step 14: Frost the Cupcakes
Once the cupcakes have cooled, fill them with the coconut-pecan filling and frost with the chocolate buttercream. This adds layers of rich flavor and texture, with the creamy frosting and the sweet, crunchy filling.
Now, enjoy your homemade German Chocolate Cupcakes!
German Chocolate Cupcakes
Description
These German Chocolate Cupcakes have got you covered! Imagine a rich, moist chocolate cupcake topped with a luscious coconut-pecan frosting that’s creamy, nutty, and just the right amount of sweet. 🧁✨
The best part? They’re surprisingly easy to whip up and perfect for sharing (or not—no judgment here).
Ingredients
Cupcakes:
Filling:
Icing:
Instructions
For the Cupcakes
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Preheat your oven to 350°F (180°C). Line a cupcake pan with paper liners.
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In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
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In a separate bowl, mix the milk and sour cream until smooth.
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Beat butter until creamy. Gradually add sugar and beat until light and fluffy.
-
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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Stir in melted chocolate until fully incorporated.
-
Alternate adding the milk mixture and the dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
-
Pour the batter into the cupcake liners, filling each about 2/3 full. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before filling and frosting.
For the Filling
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Spread pecans on a baking sheet and toast in the oven for 8–10 minutes. Chop once cooled.
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In a saucepan, combine sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
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Stir in toasted pecans, shredded coconut, and vanilla extract. Let the mixture cool completely before using.
For the Frosting
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Beat butter until creamy.
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Gradually mix in powdered sugar, cocoa powder, cream, salt, and vanilla. Adjust the consistency by adding more cream or powdered sugar as needed.
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Fill the cooled cupcakes with the coconut-pecan filling. Frost with the chocolate buttercream. Serve and enjoy your delicious German Chocolate Cupcakes!
Note
Double up on cinnamon sugar: Make extra! It’s a versatile topping for oatmeal, your popcorn, or even dusting over toast for a cozy flavor boost.
Try browning your butter first: Take your butter game to the next level in step 4. Melt the butter alone first, letting it brown until it smells nutty and toasty. Then, stir in the sugar. This small step adds a ton of rich, caramelized flavor. Look for my video on how to make browned butter.
Get creative with mix-ins: Jazz up your monkey bread with fresh berries, chocolate chips, toasted nuts, or even bits of candied fruit. You can also spice things up by adding cardamom, allspice, ginger, or a fall favorite like pumpkin pie spice to the cinnamon sugar mix. The possibilities are endless—have fun experimenting!
