If you’re a chocolate lover, these German Chocolate Cupcakes are about to become your new favorite dessert. They’re rich, moist, and topped with that classic coconut-pecan frosting everyone adores. Each bite delivers the perfect balance of deep chocolate flavor, sweet nuttiness, and creamy decadence. Whether for birthdays, holidays, or just a sweet indulgence, these cupcakes are irresistible.
Why You’ll Love These Cupcakes
Classic meets modern – Traditional German chocolate cake, transformed into handheld cupcakes. Rich & moist – Buttery chocolate cupcakes that melt in your mouth. Unforgettable frosting – Coconut and pecans in a caramel-like topping. Perfect for any occasion – From family gatherings to bake sales.
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup buttermilk
½ cup hot water
1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions
1. Make the Cupcakes
Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Add melted butter, eggs, buttermilk, and vanilla. Mix until smooth. Slowly stir in hot water until the batter is thin and glossy. Fill cupcake liners ⅔ full and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely before frosting.
2. Prepare the Frosting
In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature before using.
3. Assemble
Spread a generous spoonful of coconut-pecan frosting on each cupcake. Optional: drizzle with melted chocolate or top with extra pecans for garnish.
Tips & Variations
Extra chocolatey – Frost cupcakes with chocolate buttercream under the coconut-pecan topping. Make ahead – Bake cupcakes a day early and store unfrosted; add topping before serving. Nut-free version – Skip pecans and double the coconut for the frosting. Elegant touch – Pipe a swirl of chocolate ganache on top before adding frosting.
A Sweet Tradition in Every Bite
German Chocolate Cake has been a beloved American dessert for generations, and these cupcakes bring the same nostalgic flavor in a fun, individual serving size. They’re indulgent, beautiful, and guaranteed to disappear fast.
So next time you’re craving something decadent, whip up a batch of these Mouth-Watering Irresistible German Chocolate Cupcakes and watch them vanish in no time!