For an extra layer of flavor, consider adding a tablespoon of coffee liqueur to the cupcake batter. Ensure your eggs are at room temperature for a smoother batter and better emulsification. Toasting the pecans or walnuts enhances their nutty flavor, complementing the other ingredients perfectly. If you don’t have a piping bag, you can use a plastic bag with a corner snipped off.
German Chocolate Cupcakes
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PREP TIME0 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs 55 mins
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SERVING12 People
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VIEWS9
Indulge in the symphony of flavors with these German Chocolate Cupcakes. Moist, cocoa-infused cupcakes crowned with a luscious chocolate frosting and a decadent coconut-pecan topping. A bite of pure bliss!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol152 mg
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Fiber4 g
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Protein9 g
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Saturated Fat19 g
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Sodium256 mg
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCoconut-Pecan Icing: In a saucepan, combine evaporated milk, butter, brown sugar, granulated sugar, egg yolks, and salt. Cook over medium-high heat, whisking constantly, until the mixture thickens and coats the back of a spoon (3-4 minutes).
02
StepRemove from heat and stir in the sweetened shredded coconut, toasted chopped pecans or walnuts, and almond extract. Transfer to a medium bowl and cool in the refrigerator, uncovered, stirring occasionally, until just chilled (about 1 hour).
03
StepCupcakes: Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners and lightly coat the liners with baking spray.
04
StepIn a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa, instant espresso granules, baking powder, baking soda, and salt until well combined. Stir in the sour cream, canola oil, buttermilk, vanilla extract, and eggs just until smooth.
05
StepDivide the batter evenly among the prepared muffin cups, filling each about 2/3 full (about 1/3 cup batter each).
06
StepPlace the pan in the preheated oven; immediately reduce the oven temperature to 350 degrees F (175 degrees C).
07
StepBake until a wooden pick inserted in the center of the cupcakes comes out clean (about 25 minutes).
08
StepCool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool completely (about 30 minutes).
09
StepChocolate Frosting: Place the softened butter, powdered sugar, and unsweetened cocoa in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down the sides as needed (about 3 minutes).
10
StepStir in the melted chocolate, heavy cream, and vanilla extract until well combined and smooth. Cover and chill until just firm (about 30 minutes).
11
StepAssembly: Stir the frosting and spoon it into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon the coconut-pecan icing inside each circle of chocolate frosting.
12
StepServe and enjoy the delightful combination of chocolate and coconut!
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Kariane Lueilwitz
Jun 28, 2025I found the frosting a little too rich, so I added a pinch of salt to balance it out. Perfect!
Betty Feest
Jun 28, 2025My family devoured these in minutes! They're definitely a crowd-pleaser.
Josie Raynor
Jun 27, 2025The recipe was easy to follow, and the cupcakes turned out beautifully. Thank you!
Nicholaus Collins
Jun 24, 2025These cupcakes are amazing! The coconut-pecan topping is what really sets them apart.
Imogene Gottliebgraham
Jun 23, 2025I used walnuts instead of pecans, and they were just as delicious.
Darby Hauck
Jun 19, 2025The espresso powder makes such a difference in the chocolate flavor. I'll never make chocolate cupcakes without it again!
Lawson Tremblay
Jun 15, 2025The cupcakes were a little dry, so next time I'll try adding an extra tablespoon of oil to the batter.