German Chocolate Cupcakes
Moist chocolate cupcakes topped with a rich coconut-pecan caramel topping and fluffy chocolate buttercream, these German Chocolate Cupcakes are bakery-worthy treats you can make at home.
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.
Nutrition
Serving: 1cupcakeCalories: 462kcalCarbohydrates: 46gProtein: 6gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 89mgSodium: 271mgPotassium: 264mgFiber: 3gSugar: 35gVitamin A: 429IUVitamin C: 0.4mgCalcium: 97mgIron: 2mg
Tried this recipe?Let us know how it was!