These German Chocolate Cupcakes are rich, indulgent, and layered with flavor. You get tender, chocolatey cupcakes, a decadent caramel-coconut-pecan topping, and a swirl of silky chocolate buttercream to finish it off. Every bite is a balance of sweet, nutty, and fudgy goodness. They’re so pretty and delish, but don’t be intimidated by them. They’re not that hard to make!
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I make German Chocolate Cupcakes when I want to impress without fussing over a big layer cake. The coconut-pecan topping can be made ahead, the cupcakes bake up quickly, and the frosting pipes like a dream. They’re perfect for birthdays, Oktoberfest, potlucks, or any day that needs a little extra sweetness.
Serve these German Chocolate Cupcakes with a hot cup of coffee or a glass of cold milk, and watch them disappear. They’re just the right size for sharing, though I won’t blame you if you keep a few hidden for yourself. In fact, there are often some of these in my freezer for quick bites of sweetness. Just let them thaw on the counter for 30 minutes and dig in!
Ingredients
For the Chocolate Cupcakes:
- Buttermilk – If you don’t have buttermilk, measure ½ cup of milk and add enough sour cream to bring it up to ¾ of a cup. Mix well.
- Semi-sweet chocolate chips – Use a good brand; you want maximum chocolate flavor.
- All-purpose flour – No sifting needed! These are fuss-free cupcakes.
- Granulated sugar
- Dutch-process cocoa powder – Try to find Dutch process cocoa powder, unsweetened. It just has a much richer chocolate flavor.
- Espresso powder – You can skip this, but a touch of coffee really makes the chocolate flavor pop.
- Baking soda
- Table salt
- Eggs – You can also use extra large eggs. These cupcakes won’t mind.
- Vegetable or canola oil – Or any other neutral-flavored cooking oil.
- Vanilla extract
For the Caramel Coconut Topping:
- Evaporated milk – You want evaporated milk, NOT sweetened condensed milk. I mix these up all the time, but evaporated milk is what you want.
- Egg yolks – Save the whites for an egg white omelette for breakfast after eating these diet-busting cupcakes.
- Light brown sugar – You don’t need to pack it. These cupcakes are sweet enough.
- Butter – The butter is getting melted so don’t worry if your butter is cold.
- Sweetened shredded coconut – I like the chunky shreds but any will work.
- Chopped pecans – Toasting the almonds first adds a flavor boost. Just dry toast them in a skillet until nutty and golden.
- Vanilla extract – Artificial vanilla is just fine.
For the Chocolate Buttercream Frosting:
- Salted butter – That’s ¼ cup of butter. It needs to be super soft but not melted. If you use unsalted butter, add a pinch of salt to the frosting.
- Vanilla extract – Artificial is just fine. Save the good stuff for another recipe.
- Powdered sugar – Don’t worry about little lumps, they’ll smooth out.
- Dutch-process cocoa powder – Any cocoa powder will work but this amazing frosting is so good with rich cocoa powder.
- Heavy whipping cream – You’re going to melt the chips with the cream so you really need full fat cream for this or your chocolate will seize.
- Dark chocolate chips – Trust me. Dark chocolate is the way to go. I can eat this frosting by the spoonful!
How to Make German Chocolate Cupcakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with 12 liners. I like using a commercial-grade muffin pan because it distributes heat evenly, which means your cupcakes bake up with flat tops and no over-browning around the edges.
In a heatproof mixing bowl, combine the buttermilk and chocolate chips then heat in the microwave on high for 1 minute or until the chips are melted. Stir well until combined and don’t worry if your buttermilk mixture looks a little curdled. As long as the chocolate is melted, you’re golden.
Next, sift the flour, sugar, cocoa powder, baking soda, and salt right into the chocolate base. A hand-crank flour sifter makes this part quick and keeps lumps out of the batter.
Stir gently, scraping down the sides and bottom as needed so nothing gets missed. Add the eggs, oil, espresso powder, and vanilla. Mixing the batter with a handheld electric mixer helps get it silky smooth without overworking it. The batter should look glossy and pourable at this point.
Fill each cupcake liner about two-thirds full using a trigger-style cookie scoop for even portions.
Bake for 15-17 minutes or until an inserted cake tester comes out clean, then cool completely on a wire cooling rack.
For the caramel coconut topping, cook evaporated milk, egg yolks, brown sugar, butter, and salt in a saucepan over medium heat while whisking constantly, until thickened. I like using a silicone whisk here because it reaches into the corners of the pan and keeps the filling smooth while it cooks.
I usually wait for one or two bubbles to boil up then I know it’s done. Remove from heat, fold in the coconut, pecans, and vanilla, then pop it into the fridge to cool.
To make the chocolate buttercream frosting, melt chocolate chips with cream until smooth. After it cools, whip butter until fluffy, then add the chocolate mixture, cocoa powder, and powdered sugar. A stand mixer with a whisk attachment makes this job easy and gives you that light, fluffy frosting you want. Add a splash of cream if it feels too thick.
Use an offset spatula to spread the cooled coconut-pecan topping on each cupcake, then pipe a swirl of chocolate buttercream over the top.
Chef Jenn’s Tips
- Toasting the pecans first makes the topping extra flavorful.
- Use high-quality cocoa powder for a deeper chocolate flavor.
- If your frosting feels too thick, add a splash more cream until it’s the perfect piping consistency.
Recommendation
Serving Suggestions
These German Chocolate Cupcakes are the perfect sweet ending to a cozy, satisfying meal. Serve them after a hearty main like roasted chicken with garlic mashed potatoes and steamed green beans. The rich chocolate, coconut, and pecan flavors balance beautifully with a savory dinner, making the whole menu feel special without being fussy.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
German Chocolate Cupcakes
Equipment
Ingredients
For the Chocolate Cupcakes:
- ¾ cup buttermilk room temperature
- ⅓ cup chocolate chips semi-sweet
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon espresso powder
- ½ tsp baking soda
- ½ tsp table salt
- 2 eggs large
- ⅓ cup vegetable or canola oil
- 1 tsp vanilla extract
For the Caramel Coconut Topping:
- ½ cup evaporated milk
- 2 egg yolks large
- ⅔ cup light brown sugar
- ¼ cup butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted
- 1 tsp vanilla extract
For the Chocolate Buttercream Frosting:
- ½ stick salted butter softened
- ½ tsp vanilla extract
- ½ cup powdered sugar
- ¼ cup Dutch-process cocoa powder
- 3 tbsp heavy whipping cream
- ¼ cup dark chocolate chips
Instructions
For the Chocolate Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
- In a microwave-safe mixing bowl, heat the buttermilk and chocolate chips in 30 second intervals, stirring in between, until melted and combined. Don’t worry if it looks a little separated, it will come together once the dry ingredients are added.
- Combine the flour, sugar, cocoa, baking soda, and salt in a separate bowl, then add to the chocolate mixture and mix well.
- Add the eggs, oil, espresso powder, and vanilla, stirring until the batter is smooth and lump-free.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 15-17 minutes, or until a toothpick comes out with just a few moist crumbs. Cool for 5 minutes in the pan, then transfer the cupcakes to a rack to cool completely.
For the Caramel Coconut Topping:
- Combine the evaporated milk, yolks, brown sugar, and butter in a small saucepan over medium heat until thickened. Stir continuously until it barely starts to boil. Turn off the heat and fold in the coconut, pecans, and vanilla.
- Let the mixture cool to room temperature, then refrigerate until firm enough to hold its shape.
For the Chocolate Buttercream:
- Place the cream and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until smooth. Set aside to cool.
- Beat the butter until fluffy in the bowl of a stand mixer with the whisk attachment, or with electric hand beaters. Then mix in vanilla add the cooled melted chocolate mixture.
- Whip in powdered sugar and cocoa powder until fluffy, adding 1 teaspoon at a time of cream if needed.
To Decorate the Cupcakes:
- Spoon about 2 tablespoons of the cooled coconut-pecan topping onto each cupcake, smoothing it into an even layer with an offset spatula.
- Pipe buttercream rosettes on top with a piping bag fitted with a star tip.
Notes
Chef Jenn’s Tips
- Toasting the pecans first makes the topping extra flavorful.
- Use high-quality cocoa powder for a deeper chocolate flavor.
- If your frosting feels too thick, add a splash more cream until it’s the perfect piping consistency.