If you're searching for the ultimate German chocolate cupcakes recipe, this one ticks all the boxes! It's a handheld version of the classic cake, featuring moist chocolate cupcake sponges topped with decadent chocolate buttercream frosting and a rich pecan coconut frosting. It's an irresistible treat for any occasion!
Best German Chocolate Cupcakes recipe
These German chocolate cupcakes are a portable way to enjoy the classic German chocolate cake everyone knows and loves! It takes super moist chocolate cupcakes, tops them with a thick, crunchy, and flavorful butterscotch pecan coconut frosting, and then puts the finishing touch on with a chocolate-flavored American buttercream. You'll find the perfect balance of flavors and textures in every bite!
What makes this one of the best German chocolate cupcake recipes is my use of high-quality, flavorful ingredients and a tried-and-true technique that ensures a moist, decadent base and indulgent toppings. Even better, the recipe is straightforward and beginner-friendly, requiring no special equipment and mostly pantry staples.
Whether baking for a celebration or simply treating yourself, this easy German chocolate cupcake will surely impress!
Katalin's key take on How to turn German Chocolate Cake into Cupcakes
Turning a German chocolate cake into cupcakes is a fun way to enjoy this classic dessert in one convenient, handheld package!
The conversion is quite simple and involves using the same key elements: moist chocolate cake, tasty butterscotch pecan coconut frosting, and my creamy homemade chocolate buttercream.
To start, you'll prepare the batter just as you would for the cake, but divide it evenly into a lined cupcake tin. Once cooled, top each cupcake with a layer of the easy pecan-coconut frosting, then pipe the chocolate buttercream on top for a decadent finish.
Make the chocolate cupcake base
Before starting the batter, ensure the egg, milk, and freshly brewed coffee are at room temperature for proper emulsification.
First, line a cupcake tin with muffin liners and preheat the oven to 175℃ (350℉). Do not use the fan.
Next, use an electric hand mixer or hand whisk to whip together the wet ingredients: Your room-temperature egg, oil, granulated and brown sugar, brewed coffee, milk, and vanilla extract. Whip for 1-2 minutes.
Sift the dry ingredients (all purpose flour, baking powder, baking soda, cocoa powder, and salt) into a bowl. Do not skip the salt– it is a must in chocolate recipes to balance the sweetness! Use a rubber spatula to gradually fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix, or you will end up with dry, dense cupcakes.
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (a/k/a "the toothpick test"). Avoid overbaking, as it will dry out the cupcakes.
Move the cupcakes to a cooling rack and let them cool completely to room temperature before applying the frosting.
Make the Butterscotch Pecan Coconut Frosting
This butterscotch pecan coconut frosting will yield enough to top and fill your cupcakes. However, if you prefer not to use the coconut pecan filling, you can reduce the ingredient quantities by about 30%.
To prepare, combine the butter (use unsalted butter only), egg yolk, unsweetened evaporated milk, and brown sugar (dark or light, depending on how much molasses flavor you want) in a saucepan and cook over medium heat. Stir constantly to prevent the egg yolks from curdling, cooking for 5-10 minutes until the mixture thickens. Once it reaches the desired consistency, remove it from the heat immediately and allow it to cool to room temperature.
After cooling, use a rubber spatula to gently fold in the unsweetened shredded coconut and finely chopped toasted pecans. You can use sweetened shredded coconut; however, I recommend reducing the sugar in the butterscotch sauce part.
Lastly, refrigerate the frosting for at least 30 minutes to help it set. The longer it sets, the thicker the consistency.
Remember that the coconut pecan frosting is not meant to be piped like buttercream. Once chilled, you can easily spread it onto the top of the cupcakes using a small spoon.
Make the American Chocolate Buttercream Frosting
For the best results, ensure your butter is at room temperature.
Using a stand mixer (preferably fitted with a paddle attachment), whip the softened butter at medium-high speed for about 3 minutes until it lightens in color and turns fluffy in texture. Be careful not to overwhip, or it can become runny.
Turn the mixer to low speed, then gradually add the powdered sugar, one tablespoon at a time. Once incorporated, increase the mixer to medium-high speed and whip for another 4 minutes until the mixture becomes light and fluffy and the volume increases.
Sift in the cocoa powder and whip for an additional minute. Finally, add the vanilla extract, heavy cream, and salt (again, do not skip it), then whip for one more minute until the frosting is silky and smooth. Avoid overwhipping, or it can become grainy.
At this point, your buttercream should be perfectly fluffy and easy to pipe. However, if it is too thick, mix in additional cream one tablespoon at a time. If it is too thin, add more powdered sugar, one tablespoon at a time.
Assemble the cupcakes and decorate
Transfer the chocolate buttercream frosting into a piping bag with a nozzle. Using a spoon, first spread the pecan coconut frosting onto the cupcakes. Then, pipe the chocolate frosting on top and sprinkle with finely chopped pecans for a beautiful and crunchy finishing touch!
Storing and freezing
For the best flavor and texture of your German chocolate cake cupcakes and frosting, serve them the same day you make them. If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Let them come back to room temperature before serving.
Freeze unfrosted cupcakes in a freezer-safe bag for up to one month. Let them come back to room temperature before frosting. See my guide on how to store cupcakes for more tips.
Flavor variations
With different nuts: Instead of the traditionally used pecans, you can use walnuts, macadamia nuts, or almonds.
Without nuts: For a nut-free version, eliminate the chopped pecans and use coconut only (replace the one cup pecan with one cup coconut)
Filled German Chocolate Cupcakes: For an extra surprise, you can fill your cupcakes with my chocolate ganache or homemade caramel sauce. For a boozy adult version, add a touch of bourbon or rum!
Ingredient substitutions
To make gluten-free cupcakes, replace the all-purpose flour with almond flour or another gluten-free option. See my flour guide to find the best match to maintain texture and structure.
Substitute high-fat dairy-free milk, vegan butter, and a dairy-free heavy cream alternative for a dairy-free and vegan-friendly version. Replace the eggs with your preferred egg substitute.
Expert Tips
- To bring your wet ingredients to room temperature, I recommend taking the milk out of the fridge for at least an hour before starting and placing your eggs in a bowl of hot water for 5-10 minutes. Refer to my guide on softening butter quickly without using a microwave.
- Always use high-quality, high-fat ingredients for the best flavor of your German chocolate cupcakes. I recommend 82% fat European-style butter, 3% whole milk, and 36% fat heavy cream. I also recommend using dark, Dutch process unsweetened cocoa powder, and natural vanilla extract or vanilla bean paste.
- Coffee enhances the taste of the chocolate without adding a coffee taste or a noticeable amount of caffeine. However, you can use lukewarm water if you don't have coffee at home.
- Always use the toothpick test to judge doneness versus time since baking time can vary between ovens. You want to avoid overbooking and ending up with dry cupcakes.
- To fix grainy chocolate buttercream, re-whip it with a paddle attachment until smooth, or mix in one tablespoon of heavy cream. For runny frosting, add sifted powdered sugar or chill it in the refrigerator to firm it up. If the butter separates, warm the outside of the bowl (e.g., with a hair dryer) to soften the butter and blend it back in.
What equipment to use
For the best results, measure your ingredients with a digital scale for precision and use a digital oven thermometer for an accurate temperature.
When mixing the batter, an electric hand mixer works well for combining the wet ingredients, while a rubber spatula is ideal for gently folding in the dry ingredients. A stand mixer fitted with a paddle attachment is the easiest way to make the chocolate buttercream.
For baking, you'll need a 12-cup muffin pan and a cooling rack to ensure the cupcakes cool evenly. A piping bag makes applying the frosting easy and neat!
Try some of my other cupcake recipes
If you loved this easy German chocolate cake cupcakes recipe, there's no doubt you will also love these other decadent chocolate cupcakes:
- Chocolate Banana Cupcakes
- Chocolate Caramel Cupcakes
- Chocolate Raspberry Cupcakes
- Oreo Cupcakes
- Mocha Cupcakes
For even more chocolate recipes to add to your dessert table, check out my roundup of the Top 40+ Chocolate Recipes.
Have you tried this recipe?
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German Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 100 g (½ cups) Granulated Sugar
- 100 g (½ cups) Brown sugar
- 80 g (½ cups) Vegetable Oil
- 120 g (½ cups) Whole milk room temperature
- 120 g (½ cups) Freshly brewed coffee room temperature
- 1 teaspoon Vanilla extract
- 1 Egg room temperature
- 180 g (1½ cups) All purpose flour
- 50 g (½ cups) Cocoa powder
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Baking soda
Chocolate buttercream
- 226 g (1 cups) Unsalted butter 82% fat content European-style butter, use it softened
- 300 g (2½ cups) Powdered sugar sifted
- 50 g (½ cups) Cocoa powder use unsweetened, dark, Dutch cocoa powder
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy cream 36% fat content
Butterscotch Pecan Coconut frosting
- 110 g (½ cups) Unsalted butter
- 4 Egg yolk
- 240 g (1 cups) Evaporated Milk unsweetened
- 100 g (½ cups) Brown sugar
- 180 g (2 cups) Shredded coconut unsweetened
- 120 g (1 cups) Pecan toasted, finely chopped
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Chocolate cupcakes
- Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 350℉ (no fan).
- With an electric hand mixer, whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee, milk, and vanilla extract.
- Sift dry ingredients together; flour, baking powder, baking soda, cocoa powder, salt then pour the wet ingredients into dry ingredients and fold just until combined.
- Spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
- Bake the chocolate cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
- Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.
Chocolate buttercream frosting
- Cream the room-temperature butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
- Add in the powdered sugar tablespoon by tablespoon at low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
- Then, add the cocoa powder and whip it for another minute. Lastly, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
- This chocolate buttercream frosting should have the perfect pipeable fluffy texture. If, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoon at a time).
- Note that the buttercream texture is best straight after making it when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.
Pecan coconut frosting
- The frosting is enough to decorate the tops of the cupcakes and also to fill them. If you do not wish to fill the cupcakes, reduce the ingredients by about 30%.
- Cook all ingredients (except pecan and coconut) in a saucepan over medium heat until slightly thickens - stirring constantly while cooking to avoid egg yolk curdling. The process will take about 5-10 minutes. Pay attention to the consistency and remove the cream from the stove as soon as it thickens.
- Let the cream cool to room temperature. Fold the shredded coconut and toasted chopped pecans in and let it rest in the fridge for 30 minutes to set.
- Please note that this frosting is not pipeable like the chocolate buttercream, however, once chilled, you will be able to top the cupcakes with the frosting by simply using a small spoon.
Assemble
- Move the chocolate buttercream frosting into a piping bag fitted with a piping nozzle. Decorate the cupcakes first with the pecan coconut frosting (using a spoon), then pipe the chocolate buttercream on top. Finish with finely chopped pecans.
- The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an airtight container.
Notes
- Measure your ingredients with a digital scale for accuracy.
- All cupcake ingredients must be at room temperature to properly emulsify: eggs, coffee, and milk.
- Use high fat (36%) heavy cream and good quality high fat (82%) butter for making buttercream.
- Use dark, unsweetened cocoa powder, ideally Dutch-processed.
- You can substitute the evaporated milk with 50% whole milk-50% heavy cream.
- Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
- A digital scale is required for a consistent, happy baking experience.
- The cupcake batter will be very liquid; don't worry about it. Do not add more flour to it.
- Always preheat your oven and consider using a digital oven thermometer for the best results.
- Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.
- The temperature and texture of the butter are key when making buttercream. Wait until it is soft, however, avoid last-minute microwaving.
- When adding the powdered sugar and the cocoa powder, reduce the speed of the mixer to avoid creating a huge powder sugar or cocoa powder cloud.
- I recommend the paddle attachment to avoid unnecessary air bubbles. To get your buttercream fully silky, without air bubbles, mix the cream at the end by hand with a rubber spatula for a few minutes.
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