German Chocolate Cupcakes: A Rich and Gooey Treat
Chocolate fans, this one’s for you! Imagine sinking your teeth into a rich, homemade chocolate cupcake, crowned with velvety chocolate frosting and a luscious coconut pecan filling. These German Chocolate Cupcakes take everything you love about the classic cake and turn it into a handheld chocolate masterpiece. Every bite is a celebration of chocolatey goodness, gooey coconut, and crunchy pecans. Get ready to indulge—these cupcakes are the ultimate treat for any chocolate craving!
Why these cupcakes are amazing:
- All of the taste of a German chocolate cake, with the ease of cupcakes.
- They easily serve a crowd, making them perfect for parties, holidays, potlucks, and birthdays!
- Chocolate, pecans, and coconut – what’s not to love?
German Chocolate Cupcakes
Difficulty: Easy
Prep time: 40 minutes / Bake time: 14-16 minutes
Servings: 16-20 cupcakes
Ingredients
Cupcakes
- 1 cup flour
- ½ cup brown sugar
- ½ cup sugar
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup oil
- ⅓ cup milk
- 1 egg
- 1 tsp vanilla
- ⅓ cup water
- ⅓ cup sour cream
Coconut pecan filling
- ½ cup evaporated milk
- 2 egg yolks
- ½ cup brown sugar
- ¼ cup unsalted butter
- 1 tsp vanilla
- 1 cup sweetened shredded coconut
- ¾ cup pecans
Chocolate frosting
- ½ cup chocolate chips, melted
- 6 Tbsp unsalted butter, softened
- 3 oz cream cheese, softened
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder
- 1 Tbsp milk, if needed
Directions
Preheat the oven to 350 degrees. Line a couple standard muffin tins with cupcake liners and set aside.
In the bowl of a stand mixer, combine the flour, sugar, brown sugar, baking soda, baking powder, salt and cocoa powder. Whisk to combine.
Add in the egg, oil, milk, vanilla, water and sour cream. Mix on low until combined. Scrape the sides often and then bump up the speed to medium for about 30 seconds to ensure it’s mixed well.
Divide the batter between each of the cupcake liners, filling them about ½ full.
Bake in the preheated oven for 14-16 minutes or until the centers are set. Allow to cool completely before decorating.
For the coconut pecan filling – in a large saucepan, combine the evaporated milk, egg yolks, brown sugar and butter.
Heat over low until simmering – stirring frequently. Allow to simmer for about 2-3 minutes or until thickened.
Remove from the heat and add in the vanilla, coconut and pecans. Stir to combine.
Allow to cool completely before decorating.
For the frosting – In the bowl of a stand mixer, combine the softened butter and cream cheese until smooth.
Add in the powdered sugar and cocoa. Mix on low until combined. Bump up the speed to medium and whip for another minute.
Add in the melted chocolate, cooled to room temperature, and mix to combine. Only if the frosting looks dry and crumbly can you add the tablespoon of milk, otherwise do not add any. You want the frosting thick, but not crumbly.
Whip the frosting for a minute on medium, scraping the side often, until the frosting is smooth and fluffy.
Transfer the frosting to a piping bag fitted with a large star tip.
Once the cupcakes are cool, pipe a spiral of frosting around the outside edge of each of the cupcakes, leaving the center empty.
Spoon a dollop of the coconut pecan filling into the center of each of the frosting rings on each cupcake, gently pressing to fill in the hole.
Storage: Cupcakes should be stored in an airtight container in the fridge for up to 3 days.
FAQ
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Add the frosting and coconut pecan filling just before serving for the freshest taste.
Can I use store-bought frosting or boxed cake mix?
Yes, you can use store-bought chocolate frosting or boxed cake mix if you’d like! Make sure to use a piping bag for the frosting so that there’s a place for the coconut filling.
How should I store leftover cupcakes?
Store any leftover cupcakes in the refrigerator in an airtight container for up to 3 days. Let them come to room temperature before enjoying for the best texture and flavor.
Can I make these cupcakes gluten-free?
Definitely! Substitute your favorite gluten-free flour blend for the all-purpose flour, and follow the rest of the recipe as directed.
