German Chocolate Cupcakes
These German Chocolate Cupcakes take the classic cake and turn it into bite-sized treats. Moist cocoa cake is topped with a rich coconut-pecan frosting that drips down the sides — nostalgic, decadent, and perfect for birthdays, potlucks, or family gatherings.
Equipment
- 12-cup muffin pan
- Cupcake Liners
- Mixing Bowls
- Whisk
- Saucepan
- Cooling Rack
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk or milk with 1 tsp lemon juice
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot coffee or water enhances chocolate flavor
For the frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.
- In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth. Stir in hot coffee or water last.
- Combine wet and dry mixtures, stirring gently until just combined. Divide batter evenly among liners, filling about two-thirds full.
- Bake 18–20 minutes, or until a toothpick comes out with moist crumbs. Cool completely before frosting.
- For the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans. Let cool completely before using.
- Spoon frosting generously onto cooled cupcakes, letting it drip over the edges. Garnish with extra pecans or chocolate drizzle if desired.
Notes
For mini cupcakes, reduce bake time to 10–12 minutes. Cupcakes store best covered at room temperature for 1 day or refrigerated up to 4 days.