If you love the rich, nutty, and chocolaty flavors wrapped up in a moist cupcake, this German Chocolate Cupcakes Recipe is sure to become your new favorite dessert. Combining the deep cocoa notes with the iconic coconut-pecan frosting creates a heavenly bite that feels both nostalgic and utterly indulgent. Whether you’re baking for a special occasion or just treating yourself, these cupcakes bring a delightful balance of texture and flavor that will impress anyone who tries them.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this German Chocolate Cupcakes Recipe. Each component may seem simple, but together they build a perfectly tender cake crowned with the classic, luscious frosting.
- 1 cup all-purpose flour: Provides the structure for your cupcakes, giving them that soft yet sturdy crumb.
- 1 cup granulated sugar: Sweetens the batter and helps create a tender texture.
- 1/2 cup unsweetened cocoa powder: Adds a rich, deep chocolate flavor without overwhelming the other elements.
- 1 tsp baking powder: Helps the cupcakes rise to a perfect fluffy height.
- 1/2 tsp baking soda: Works alongside baking powder for optimal leavening and texture.
- 1/2 tsp salt: Balances the sweetness and enhances all the flavors.
- 2 large eggs: Bind the ingredients while adding moisture and richness.
- 1/2 cup buttermilk: Brings acidity that tenderizes the crumb and heightens flavor.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and soft for days.
- 2 tsp vanilla extract: Lifts the cocoa notes and adds warmth to the batter.
- 1/2 cup boiling water: Intensity for the cocoa, making it bloom and deepen dramatically.
- 1 cup sweetened shredded coconut: Classic texture and flavor crucial to German chocolate’s signature frosting.
- 1 cup chopped pecans: Adds a wonderful crunch that complements the creamy frosting perfectly.
- 1/2 cup unsalted butter: Base of the frosting, lending richness and smoothness.
- 1 cup packed brown sugar: For caramel notes in the frosting that make it irresistibly sweet.
- 1/4 cup milk: Adjusts the frosting’s consistency for spreading or piping.
- 2 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1 tsp vanilla extract: Adds depth and aroma to the frosting.
How to Make German Chocolate Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners so you’re all set when it’s time to pour in the batter. This prep step ensures even baking and easy cleanup.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Making sure these are thoroughly blended will help your cupcakes rise evenly and have a smooth crumb texture.
Step 3: Mix Wet Ingredients Into Dry
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix until you achieve a smooth, homogenous batter. This stage is key for balancing moistness with structure in the cupcake.
Step 4: Add Boiling Water and Coconut-Pecan Mix
Gradually stir the boiling water into the batter—this thins it out considerably and intensifies the chocolate flavor wonderfully. Next, fold in the shredded coconut and chopped pecans, which will add that trademark texture and a burst of flavor in every bite.
Step 5: Fill Cupcake Liners and Bake
Divide the batter evenly among the liners, filling each about two-thirds full to leave space for rising. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting to avoid melting your icing.
Step 6: Make the Classic Coconut-Pecan Frosting
In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and milk, bringing the mixture to a boil while stirring constantly. Once it boils, allow it to cool for about five minutes—this step is crucial to get the right frosting consistency.
Step 7: Finish Frosting and Decorate
Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth but spreadable. Generously spread the frosting over each cooled cupcake and garnish with additional chopped pecans for that extra crunch. The frosting is thick, gooey, and packed with texture—the perfect topping to these decadent cupcakes.
How to Serve German Chocolate Cupcakes Recipe
Garnishes
For a beautiful presentation and added texture, sprinkle extra chopped pecans on top of the frosting or even add a few shredded coconut flakes. A light dusting of cocoa powder or a drizzle of melted chocolate can also elevate the look and flavor of the cupcakes.
Side Dishes
Pair these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for a complete indulgent treat. A hot cup of coffee or rich, creamy hot chocolate also complements the deep chocolate and coconut flavors superbly.
Creative Ways to Present
Try serving your German Chocolate Cupcakes Recipe on a rustic wooden board for a charming, casual vibe or arrange them on a tiered dessert stand for a special occasion. For a fun twist, cut the cupcakes in half and layer them with frosting in between, turning them into mini German chocolate cake sandwiches.
Make Ahead and Storage
Storing Leftovers
Once frosted, store the cupcakes in an airtight container in the refrigerator to keep the frosting fresh and prevent it from drying out. They can last for up to 3 days and still taste amazing.
Freezing
If you want to save them for later, freeze the unfrosted cupcakes in a sealed freezer bag for up to 3 months. Thaw them completely at room temperature before adding the frosting and serving.
Reheating
For slightly warm cupcakes, unwrap and microwave for about 10 to 15 seconds. Avoid reheating frosted cupcakes to keep the texture and flavor of the frosting intact; instead, serve them chilled or at room temperature.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cupcakes and activate the baking soda.
Is there a way to make these cupcakes dairy-free?
Absolutely. Replace butter with a vegan margarine and use a plant-based milk alternative in the frosting. Make sure the chocolate you use is also dairy-free for a fully vegan version.
How can I make the coconut-pecan frosting less sweet?
Try reducing the powdered sugar slightly or using a light brown sugar to tone down the sweetness while keeping the flavor rich and authentic.
Can I use store-bought frosting instead of making my own?
While you can, the homemade coconut-pecan frosting is what truly defines the German Chocolate Cupcakes Recipe’s character. Store-bought frostings won’t replicate the same texture or flavor, but a coconut or pecan-flavored frosting could come close.
What is the best way to get moist cupcakes every time?
Don’t overmix the batter once you add flour, and make sure to add the boiling water last and gently. Also, avoid overbaking by checking with a toothpick a couple minutes before the suggested baking time.
Final Thoughts
It’s hard to beat the classic charm of this German Chocolate Cupcakes Recipe. From the tender, chocolatey crumb to the indulgent coconut-pecan frosting, every bite feels like a celebration. I promise that once you try making these, they’ll become the dessert you keep coming back to — perfect for sharing or savoring all by yourself. So grab your ingredients, roll up your sleeves, and get ready to enjoy one of the most satisfying cupcakes you’ll ever bake!
Print
German Chocolate Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
Deliciously moist German Chocolate Cupcakes topped with a rich, creamy coconut pecan frosting. These cupcakes combine a chocolate cocoa batter with sweet shredded coconut and crunchy pecans, finished with a buttery brown sugar frosting that is sure to satisfy any chocolate lover’s craving.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Frosting
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Additional chopped pecans for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix everything together until you achieve a smooth batter with no lumps.
- Incorporate Boiling Water and Mix-ins: Gradually stir in the boiling water, which will thin the batter. Then gently fold in the shredded coconut and chopped pecans to distribute evenly throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes. Test for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they are ready. Allow cupcakes to cool completely before frosting.
- Prepare the Frosting: Melt the unsalted butter in a saucepan over medium heat. Add the brown sugar and milk, stirring continuously until the mixture comes to a boil. Remove from heat and let cool for 5 minutes.
- Finish the Frosting and Frost Cupcakes: Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and spreadable. Spread the frosting evenly over the cooled cupcakes and garnish with additional chopped pecans for extra crunch and flavor.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Use fresh baking powder and soda for better rise and texture.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
