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German Chocolate Cupcakes

Decadent German Chocolate Cupcakes That Wow Every Bite

Enjoy these German Chocolate Cupcakes with a rich chocolate base and coconut-pecan filling for an indulgent treat.
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 15 minutes
Total Time 1 hour 2 minutes
Servings: 12 cupcakes
Course: Condiment
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Pecan Filling
  • 2 large egg yolks Key for a rich, creamy texture in the filling.
  • 6 ounces evaporated milk Adds moisture and a sweet, caramel-like flavor.
  • ¾ teaspoon vanilla extract Enhances the overall sweetness and aroma.
  • ¾ cup sugar Sweetens the filling and balances the richness.
  • 6 tablespoons unsalted butter Provides creaminess and helps create a melt-in-your-mouth texture.
  • 1 ⅓ cups sweetened shredded coconut Adds a chewy texture and tropical flavor.
  • ½ cup plus 2 tablespoons chopped pecans, toasted Infuses a delightful crunch and nutty flavor.
Cupcake Batter
  • 1 cup all-purpose flour The base of your cupcakes, giving them structure.
  • 6 tablespoons natural unsweetened cocoa powder Deepens the chocolatey flavor for a moist cake.
  • 1 teaspoon baking soda Helps the cupcakes rise to perfection.
  • ½ teaspoon salt Enhances the sweetness of the chocolate.
  • ¼ cup unsalted butter, melted Ensures a rich taste and tender crumb.
  • ¼ cup vegetable oil Keeps the cupcakes moist and fluffy.
  • 1 cup sugar Sweetens the cupcakes, making them irresistible!
  • ¾ teaspoon vanilla extract Adds a lovely fragrance and flavor.
  • 1 large egg Binds the ingredients together for a perfect texture.
  • ½ cup milk Liquid that keeps the batter smoothly blended.
  • ½ cup hot water or hot coffee Intensifies the chocolate flavor and adds moisture.
Chocolate Buttercream
  • ½ cup unsalted butter, room temperature Creates a creamy and spreadable frosting.
  • 1 ¾ cups powdered sugar Sweetens the buttercream to balance the cupcakes' richness.
  • ¼ cup natural unsweetened cocoa powder For that rich, chocolate flavor in the frosting.
  • ½ teaspoon vanilla extract Adds flavor to the buttercream.
  • 2-4 tablespoons heavy whipping cream Helps achieve a smooth and silky frosting consistency.
  • ⅛ teaspoon salt Balances sweetness and enhances the flavors.

Equipment

  • cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the Coconut Pecan Filling by whisking together the egg yolks, evaporated milk, and vanilla extract in a saucepan. Add sugar and unsalted butter, stirring constantly for 12-15 minutes until thickened.
  2. Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
  3. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, mix the melted butter, vegetable oil, sugar, and vanilla until creamy.
  5. Add the egg and mix well. Gradually pour in the milk, stirring until smooth.
  6. Gently fold in the dry ingredients until just combined.
  7. Add hot water or coffee, mixing lightly until fully combined.
  8. Divide the batter among the cupcake liners and bake for 14-17 minutes.
  9. While the cupcakes cool, beat the butter for the frosting until smooth, then add powdered sugar and cocoa.
  10. Add remaining ingredients to the frosting and mix until fluffy.
  11. Remove the centers of the cooled cupcakes, fill with frosting, and spoon in the coconut pecan filling.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 20mgIron: 1.5mg

Notes

These cupcakes can be stored at room temperature or refrigerated depending on whether they are frosted or not.

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