German Chocolate Cupcakes deliver the perfect combination of rich chocolate cake and sweet coconut-pecan frosting, making it a crowd-pleaser for any occasion.
I love making (and eating!) cupcakes because you don’t have to grease and flour cake pans. Everyone gets their portable mini cake and all is right with the world.
Gather Ingredients
To start, you’ll need to gather all the ingredients, including flour, sugar, chocolate chips, and sour cream.
I like to gather and measure all of the ingredients before baking. It saves so much time.
This is a simple step-by-step process to create delicious cupcakes, including mixing the dry ingredients, adding the wet ingredients, and baking until perfectly moist and fluffy.
The real star of the show is the coconut pecan frosting. It starts with a blend of butter, sugar, and egg yolks. The frosting is cooked on the stovetop until thick and creamy.
The coconut and pecans add a sweet and nutty finish to the frosting. The result is a decadent dessert that’s sure to impress even the most discerning sweet tooth.
Ingredients Required
To make the perfect German Chocolate Cupcakes with the best frosting, you will need the following ingredients.
Cupcake Batter:
- semi-sweet chocolate chips
- unsweetened cocoa powder
- heavy cream
- unsalted butter
- white granulated sugar
- brown sugar
- eggs
- pure vanilla extract
- boiling water
- all-purpose flour
- baking soda
- salt
- sour cream
Ganache:
- semi-sweet chocolate chips
- heavy whipping cream
- salt
- pure vanilla extract
Coconut-Pecan Topping:
- heavy cream
- white granulated sugar
- egg yolks
- salt
- unsalted butter
- pure vanilla extract
- chopped pecans
- shredded coconut toasted
Optional Garnish:
- Extra pecan halves
- Extra shredded coconut
Equipment Needed:
- Cupcake Pan
- Cupcake Liners
- 2-inch cookie scoop
- Piping Bag
- Star Piping Tip
- Stand Mixer OR Hand Mixer
Preparation of Cupcake Batter
Make the Chocolate Ganache
Start by making the ganache. In a mixing bowl add the chocolate chips, salt, and vanilla extract in a bowl together.
In a saucepan, heat the heavy whipping cream until steaming, but not boiling.
Pour over the bowl with chocolate chips and let sit for 5 minutes to allow the chocolate to melt. Whisk together until a smooth ganache is formed.
Cover with plastic wrap and place in the refrigerator to cool and thicken to a pipeable consistency.
Cupcake Batter
For the cupcake batter, in a small mixing bowl add the chocolate chips and cocoa powder. Heat the heavy cream in a saucepan until steaming and then pour over the chocolate chips and cocoa. Cover and let sit for 5 minutes.
In a large bowl or the bowl of a stand mixer, on medium-high speed, cream the butter, sugar, and brown sugar together until fluffy. Add the eggs, vanilla extract, and warm water. Mix again, scraping the sides of the bowl as needed, until combined.
Mix the chocolate chips, cocoa powder, and heavy cream mixture until smooth. Pour into the butter and egg mixture, stirring until combined. Add in the flour, salt, and baking soda. Mix to blend the dry ingredients into the wet just until combined. Add the sour cream and blend one last time, until smooth.
Baking the Cupcakes
To bake German Chocolate Cupcakes, preheat your oven to 350°F and line a muffin tin with paper liners. You can use cupcake liners or grease the muffin tin with non-stick spray.
Divide batter into the muffin cups, filling each about 1/2 full. Be sure to evenly divide the batter to ensure that each cupcake bakes evenly.
Bake the cupcakes for approximately 23-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Once the cupcakes are done, remove them from the oven and let them cool in the muffin tin for about 5 minutes.
After 5 minutes, remove the cupcakes from the muffin tin and place them on a wire rack to cool completely. This will prevent the cupcakes from getting soggy on the bottom.
Preparation of Frostings
To make the perfect German Chocolate Cupcakes, you need to prepare the frostings correctly. Here are some tips and tricks to help you make the best frostings for your cupcakes.
While the cupcakes bake, add the heavy cream, sugar, and eggs to a medium saucepan.
Heat over the stove on medium heat and stir often until it begins to simmer. Turn to medium-low and continue to cook until the mixture has thickened slightly, stirring constantly. Add the salt, butter, and vanilla extract. Mix until fully combined and melted.
Remove from the heat and add the chopped pecans and toasted shredded coconut to the thickened mixture and stir until combined.
Let cool completely by placing it in the refrigerator for 30 minutes. This will thicken the topping as well.
Ganache Frosting
Remove the ganache from the fridge and spoon into a piping bag fitted with a large star tip. Pipe a large base of frosting on top of the cupcake. Do not create a thick cupcake swirl. Keep the layer of frosting flat since the coconut pecan topping will be added on top.
Coconut-Pecan Topping
Once the coconut pecan filling has cooled completely, use a large cookie or ice cream scoop to place a scoop of topping onto each ganache-covered cupcake.
Optional: Sprinkle the tops of each cupcake with extra shredded coconut and pecan for garnish.
Storing German Chocolate Cupcakes
If you have any leftover frosting, you can store it in an airtight container in the fridge for up to a week. When you’re ready to use it again, let it come to room temperature and give it a quick stir to make it spreadable.
To store the cupcakes, place them in an airtight container and keep them at room temperature for up to three days.
If you need to store them for longer, you can freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag.
When you’re ready to enjoy your cupcakes, take them out of the container and let them come to room temperature for about 30 minutes. This will help bring out the flavors and make them taste even better.
Tips and Variations
When making this German chocolate cupcake recipe, there are a few tips and variations you can try to make them even better.
If you prefer milk chocolate cupcakes, you can substitute the semi-sweet chocolate chips in the recipe with milk chocolate or dark chocolate chips.
Moist Crumb
If you want a moist crumb, make sure not to overbake the cupcakes. Check them a few minutes before the recommended baking time is up and insert a toothpick into the center. If it comes out clean, they are done. If not, bake for a few more minutes until the toothpick comes out clean.
How To Make A Layer Cake Instead of Cupcakes
If you want to make a German chocolate layer cake instead of cupcakes, simply pour the batter into two greased and floured 9-inch cake pans instead of cupcake tins. Bake for 25-30 minutes or until a toothpick comes out clean. Once the cakes have cooled, stack them with the frosting in between the layers.
Add Espresso Powder
If you want to try something different next time, consider adding a teaspoon of espresso powder to the batter. This will give the cupcakes a subtle coffee flavor that pairs well with the chocolate and coconut.
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German Chocolate Cupcakes
German Chocolate Cupcakes deliver the perfect combination of rich chocolate cake, chocolate ganache, and sweet coconut-pecan frosting, making it a crowd-pleaser for any occasion.
Ingredients
Ganache
- 16 ounces semi sweet chocolate chips
- 8 ounces heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Cupcake Batter
- ¼ cup semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- ¼ cup heavy cream
- 6 tablespoons unsalted butter
- ½ cup white granulated sugar
- ¼ cup + 2 tablespoons brown sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ¼ cup boiling water
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sour cream
Coconut Pecan Topping
- 1 cup heavy cream
- 1 cup white granulated sugar
- 3 egg yolks
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 2 cups shredded coconut, toasted
Optional Garnish
- Extra pecan halves
- Extra shredded coconut
Instructions
- To make the ganache: In a mixing bowl add the chocolate chips, salt, and vanilla extract. In a saucepan, heat the heavy whipping cream until steaming, but not boiling. Add the heavy cream and let sit for 5 minutes to allow the chocolate to melt. Whisk together until a smooth ganache is formed. Cover with plastic wrap and place in the refrigerator to cool and thicken to a pipeable consistency for later.
- Preheat the oven to 350º F. Prepare a cupcake pan with cupcake liners.
- To make the cupcake batter: In a small mixing bowl add the chocolate chips and cocoa powder. Heat the heavy cream in a saucepan until steaming and then pour over the chocolate chips and cocoa. Cover and let sit for 5 minutes.
- Using a stand mixer or hand mixer, on medium-high speed, cream the butter, sugar, and brown sugar together until fluffy. Add the eggs, vanilla extract, and warm water. Mix until combined.
- Mix the chocolate chips, cocoa powder, and heavy cream mixture until smooth. Pour into the butter and egg mixture, stirring until combined. Add in the flour, salt, and baking soda. Mix to blend the dry ingredients into the wet just until combined. Add the sour cream and blend one last time, until smooth.
- Scoop batter into each cupcake liner, filling each about halfway. Bake in the oven for 23-25 minutes or until a toothpick inserted comes out clean.
- While the cupcakes are baking, make the coconut pecan topping: Add the heavy cream, sugar, and eggs to a medium saucepan. Heat over the stove on medium and stir until it begins to simmer, whisking occasionally. Turn the heat to medium-low and continue to cook, whisking constantly until the mixture has thickened (about 5 minutes). Add the salt, butter, and vanilla extract. Mix until fully combined and melted.
- Remove from the heat and add the chopped pecans and toasted shredded coconut to the thickened mixture and stir until combined.
- Let cool completely by placing it in the refrigerator for 30 minutes. The topping will thicken more as it cools.
- Remove the ganache from the fridge and spoon into a piping bag fitted with a large star piping tip. Pipe a large base of frosting on each cooled cupcake. Do not create a cupcake swirl, keep the layer of frosting flat since the coconut pecan topping will be added on top.
- Once the coconut pecan topping has cooled completely, use a large scooper to place a scoop of topping onto each ganache-covered cupcake.
- Sprinkle the tops of each cupcake with extra shredded coconut and pecan for garnish.
- Serve and enjoy!
Notes
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 812Total Fat 58gSaturated Fat 33gTrans Fat 1gUnsaturated Fat 21gCholesterol 166mgSodium 368mgCarbohydrates 76gFiber 6gSugar 59gProtein 8g
