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–+ servings
German Chocolate Cupcakes

Irresistible German Chocolate Cupcakes That Delight Every Bite

Indulge in moist German Chocolate Cupcakes topped with coconut and pecans—perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: German
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes
  • 1 ¾ cups all-purpose flour can substitute with gluten-free flour
  • ¾ cup unsweetened cocoa powder use Dutch-processed for milder taste
  • 1 ½ cups granulated sugar adjust for less sweetness if desired
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs can substitute with flax eggs
  • 1 cup buttermilk substitute with whole milk mixed with vinegar
  • ½ cup vegetable oil can replace with melted coconut oil
  • 2 teaspoons vanilla extract use high-quality extract
  • 1 cup hot water or hot brewed coffee coffee enhances flavor but can be omitted
Frosting
  • ½ cup unsalted butter keep unsalted for better control of salt
  • 1 cup evaporated milk condensed milk can be used for a sweeter alternative
  • 1 cup brown sugar white sugar can be substituted
  • 3 large egg yolks omit for a vegan frosting
  • 1 ½ cups shredded sweetened coconut unsweetened can be used for less sweetness
  • 1 cup chopped pecans can substitute with walnuts
  • 1 cup powdered sugar can reduce if needed
  • 1 tablespoon unsweetened cocoa powder omit for a plain frosting
  • ½ cup heavy cream or milk non-dairy milk can be used for a vegan option

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons
  • Saucepan
  • Wire rack

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In another bowl, beat eggs, buttermilk, oil, and vanilla until well combined.
  4. Gradually add wet ingredients to dry ingredients, mixing gently. Slowly pour in hot water or coffee.
  5. Fill each cupcake liner about three-quarters full with batter and bake for 18-20 minutes.
  6. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Frosting Preparation
  1. Melt butter in a saucepan, then stir in evaporated milk, brown sugar, and egg yolks. Cook until thickened.
  2. Remove from heat and mix in vanilla extract, shredded coconut, and chopped pecans to prepare the frosting.
  3. Frost each cooled cupcake generously with the coconut-pecan frosting.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting to maintain the structure and flavor.

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