Few desserts hit that balance of flavor and texture like these irresistible German Chocolate Cupcakes. Soft, chocolatey cake, a caramel-coconut-pecan topping, and silky buttercream make every bite taste like a treat worth celebrating. Pretty to look at, yes, but much easier to make than you might think.
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I love baking these when I want the wow factor without fussing over layers of cake. The coconut-pecan topping can be made in advance, the cupcakes bake evenly, and the frosting pipes beautifully. They’re a hit for birthdays, Oktoberfest, potlucks, or just when I want to serve something special.
Enjoy them with a hot cup of coffee or a tall glass of milk. They’re the perfect sharing size, though I often sneak a few into the freezer for later. A quick thaw and they’re back to tasting like they just came out of the oven.
Ingredients
For the Chocolate Cupcakes:
- Buttermilk – If you’re out of buttermilk, mix ½ cup of milk with enough sour cream to make ¾ cup. Stir it well before using.
- Semi-sweet chocolate chips – Choose a quality brand for the best chocolate flavor.
- All-purpose flour – No need to sift; these cupcakes are simple and forgiving.
- Granulated sugar
- Dutch-process cocoa powder – Dutch cocoa is richer and deeper in flavor than regular.
- Espresso powder – Optional, but it makes the chocolate taste even bolder.
- Baking soda
- Table salt
- Eggs – Large or extra-large both work.
- Vegetable or canola oil – Or any neutral-flavored oil.
- Vanilla extract
For the Caramel Coconut Topping:
- Evaporated milk – Make sure you grab evaporated milk, not condensed. Easy mix-up, but condensed will make it too sweet.
- Egg yolks – Save the whites for an omelet the next morning.
- Light brown sugar – Don’t bother packing it; the cupcakes are sweet enough as is.
- Butter – Cold works fine since it melts during cooking.
- Sweetened shredded coconut – I like the thicker shreds, but any type will work.
- Chopped pecans – Toast them lightly to bring out more flavor.
- Vanilla extract – Artificial is fine; no need to use the expensive stuff here.
For the Chocolate Buttercream Frosting:
- Salted butter – Use very soft butter (about ¼ cup). If unsalted, add a pinch of salt.
- Vanilla extract – Artificial extract works just fine.
- Powdered sugar – Any small lumps disappear as you mix.
- Dutch-process cocoa powder – Regular works, but Dutch-process gives a deeper chocolate flavor.
- Heavy whipping cream – Use full-fat cream so the chocolate melts properly.
- Dark chocolate chips – Dark adds the best flavor. I could eat this frosting with a spoon.
How to Make Irresistible German Chocolate Cupcakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 350°F (175°C) and lining a 12-cup muffin tin with liners. I like using a commercial-grade muffin pan since it bakes evenly and avoids over-browning at the edges.
In a heatproof bowl, combine the buttermilk and chocolate chips. Microwave for 1 minute or melt gently over a double boiler until smooth. If the mixture looks slightly separated, don’t worry, once you add the dry ingredients it blends out.
Sift the flour, sugar, cocoa powder, baking soda, and salt into the bowl with a hand-crank sifter. It keeps lumps out and makes mixing easier.
Stir gently with a silicone spatula, scraping down the sides and bottom so everything is well combined. Add the eggs, oil, vinegar, and vanilla. A handheld mixer is perfect here, giving you a glossy, pourable batter without overmixing.
Portion the batter evenly into the liners using a trigger-style cookie scoop, filling about two-thirds full.
Bake for 15–17 minutes, or until a cake tester shows a few moist crumbs. Cool completely on a wire rack to avoid soggy bottoms.
For the caramel coconut topping, cook the evaporated milk, yolks, brown sugar, butter, and salt together in a saucepan over medium heat. Stir constantly with a silicone whisk so the mixture stays smooth and doesn’t scorch. Once it coats the back of a spoon, remove from heat.
Fold in the coconut, pecans, and vanilla, then refrigerate until firm enough to spread.
For the frosting, melt the chocolate chips with cream in the microwave in short bursts until smooth, then let it cool. Beat the butter in a stand mixer with the whisk attachment until fluffy, then add the cooled chocolate, cocoa powder, and powdered sugar. The whisk makes the frosting light and airy. Add a splash of cream if it feels too stiff.
Spread the coconut-pecan topping onto each cupcake with an offset spatula for smooth layers. Finish by piping chocolate buttercream swirls with a piping bag fitted with a star tip for a polished look.
Chef Jenn’s Tips
- Toast the pecans before mixing them in; it makes the topping more flavorful.
- Dutch-process cocoa adds a deeper chocolate taste and makes these cupcakes taste bakery-quality.
- If your frosting feels stiff, loosen it with cream, adding one teaspoon at a time until it pipes easily.
Recommendation
Serving Suggestions
Irresistible German Chocolate Cupcakes make a satisfying ending to any meal. I like them after roast chicken with garlic mashed potatoes and a side of green beans. The rich chocolate, coconut, and pecans pair beautifully with a savory main, rounding out the meal without being fussy.
Storage
Keep cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 5. Bring them back to room temperature before serving for the best texture.
Irresistible German Chocolate Cupcakes
Equipment
Ingredients
For the Chocolate Cupcakes:
- ¾ cup buttermilk room temperature
- ⅓ cup chocolate chips semi-sweet
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon espresso powder
- ½ tsp baking soda
- ½ tsp table salt
- 2 eggs large
- ⅓ cup vegetable or canola oil
- 1 tsp vanilla extract
For the Caramel Coconut Topping:
- ½ cup evaporated milk
- 2 egg yolks large
- ⅔ cup light brown sugar
- ¼ cup butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted
- 1 tsp vanilla extract
For the Chocolate Buttercream Frosting:
- ½ stick salted butter softened
- ½ tsp vanilla extract
- ½ cup powdered sugar
- ¼ cup Dutch-process cocoa powder
- 3 tbsp heavy whipping cream
- ¼ cup dark chocolate chips
Instructions
For the Chocolate Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, warm the buttermilk and chocolate chips for 1 minute or melt over a double boiler. Stir until smooth. If it looks separated, it blends once the dry ingredients are added.
- Sift in the flour, sugar, cocoa powder, baking soda, and salt. Stir, scraping the sides and bottom as needed.
- Mix in the eggs, oil, vinegar, and vanilla until smooth and lump-free.
- Divide into the liners, filling each two-thirds full. Bake 15–17 minutes, or until a toothpick comes out with moist crumbs. Cool 5 minutes in the pan, then move to a rack to cool completely.
For the Caramel Coconut Topping:
- In a saucepan over medium heat, cook evaporated milk, yolks, brown sugar, butter, and salt while stirring constantly. Once thickened and bubbling, remove from heat.
- Stir in the coconut, pecans, and vanilla. Let cool, then refrigerate until firm enough to spread.
For the Chocolate Buttercream Frosting:
- In a microwave-safe bowl, melt cream and chocolate chips in 30-second bursts, stirring until smooth. Let cool.
- Beat butter in a stand mixer until fluffy. Add the vanilla and cooled chocolate mixture.
- Gradually whip in powdered sugar and cocoa powder until light and fluffy. Add cream, a teaspoon at a time, if needed.
To Decorate the Cupcakes:
- Spoon the cooled coconut-pecan topping onto each cupcake and smooth with an offset spatula.
- Fill a piping bag with buttercream and a star tip, then pipe rosettes on top.
Notes
Chef Jenn’s Tips
- Toast the pecans before mixing them in; it makes the topping more flavorful.
- Dutch-process cocoa adds a deeper chocolate taste and makes these cupcakes taste bakery-quality.
- If your frosting feels stiff, loosen it with cream, adding one teaspoon at a time until it pipes easily.