German Chocolate Cupcakes
These German chocolate cupcakes feature moist chocolate cupcakes topped with both chocolate buttercream and coconut pecan frosting. This recipe boasts the same flavors and textures as the classic cake, but in cupcake form!
Ingredients
German Chocolate Cake Frosting
- 1 cup packed light brown sugar (200 grams)
- 1 cup evaporated milk NOT sweetened condensed milk (240 ml)
- 3 large egg yolks at room temperature and lightly beaten
- ½ cup unsalted butter (115 grams; 1 stick)
- 1 teaspoon pure vanilla extract
- 1 ½ cups sweetened shredded coconut (120 grams)
- 1 cup chopped pecans (115 grams)
Chocolate Cupcakes
- 1 cup all-purpose flour spooned & leveled (125 grams)
- ¼ cup plus 2 tablespoons unsweetened natural cocoa powder (30 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup oil (80 ml)
- ½ cup buttermilk (120 ml)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup hot water (120 ml)
- 1 teaspoon instant coffee or instant espresso powder optional, but recommended
Chocolate Buttercream (optional)
- ½ cup unsalted butter (115 grams; 1 stick)
- 1 ½ cups powdered sugar (180 grams)
- ¼ cup unsweetened natural cocoa powder sifted (22 grams)
- 2 tablespoons heavy cream (30 ml)
- ½ teaspoon pure vanilla extract
- Tiny pinch of salt
Instructions
- To make the German chocolate cake frosting: Add the brown sugar, evaporated milk, and egg yolks to a large saucepan and whisk until fully combined. Slice the butter into tablespoon-sized pieces and add to the saucepan.
- Place over medium heat, stirring often until the butter completely melts. Continue cooking and stirring constantly with a rubber spatula until the mixture starts to boil, thicken, and turns a very light caramel color.
- Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Transfer the frosting to a heat-safe bowl and let it cool completely, about 1 to 1 ½ hours.
- To make the chocolate cupcakes: Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined.
- Add the oil, buttermilk, egg, and vanilla extract and mix until just combined. The batter will be thick like brownie batter at this point.
- Add the instant coffee (or instant espresso powder) to the ½ cup of hot water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is normal!
- Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full.
- Bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.
- To make the chocolate frosting (optional): In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
- Add half of the powdered sugar and mix on low speed until well combined, then mix in the remaining half of the powdered sugar. Add the sifted cocoa powder and mix until well combined.
- Add the heavy whipping cream, vanilla extract, and salt and mix on low speed until fully combined, stopping to scrape down the sides of the bowl as needed.
- To assemble the cupcakes: Pipe a border of chocolate frosting around the top edge of each cupcake.
- Scoop a large spoonful (about 2 tablespoons) of German chocolate cake frosting into the middle of each cupcake.
Video
Notes
Storage Instructions: Cupcakes may be stored in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving, if desired.
Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before frosting the cupcakes.