German Chocolate Cupcakes

German Chocolate Cupcakes are the miniature yet indulgent versions of the iconic German Chocolate Cake. With the irresistible blend of rich chocolate cupcakes topped with luscious coconut-pecan frosting, they promise a delicious bite-sized treat that’s perfect for sharing or keeping all to yourself!

In this guide, we’ll explore their fascinating history, outline every ingredient you’ll need, walk you through step-by-step baking instructions, and offer tasty tips to elevate your cupcake game.

A Sweet Taste of History

Interestingly enough, German Chocolate Cake isn’t from Germany at all! It originated in the United States and got its name from an American baker, Sam German, who created a type of sweet baking chocolate in the mid-1800s. The famous recipe we love today was first published in a Dallas newspaper in 1957, skyrocketing to popularity ever since.

Turning this iconic cake into cupcakes offers the perfect serving size for parties, potlucks, or simply to satisfy your sweet tooth without overindulgi

Ingredients for Authentic German Chocolate Cupcakes

For the Chocolate Cupcakes:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water or freshly brewed coffee (coffee enhances chocolate flavor!)

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, slightly beaten
• ½ cup unsalted butter
• 1½ teaspoons pure vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

Step-by-Step Recipe for Moist German Chocolate Cupcakes

Dry Ingredients:

• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Wet Ingredients:

• In a large bowl, whisk sugar, eggs, buttermilk, vegetable oil, and vanilla until thoroughly combined and smooth.

Combine & Mix:

• Gradually add dry ingredients to wet ingredients, whisking gently until batter is smooth.
• Carefully stir in boiling water or hot brewed coffee. (Don’t worry if batter looks thin—that’s exactly how it should be!)

Bake:

• Fill cupcake liners about halfway full with the batter.
• Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

Cool:

• Allow cupcakes to cool completely on a wire rack before frosting.

Coconut-Pecan Frosting Preparation:

Cook Mixture:

• In a medium saucepan, mix evaporated milk, sugar, egg yolks, butter, and vanilla extract.
• Cook over medium heat, stirring constantly, until mixture thickens (about 10–12 minutes).

Preheat & Prep:

• Preheat oven to 350°F (177°C).
• Line two standard cupcake pans with paper liners (about 24 cupcakes).

Add Coconut & Pecans:

• Remove saucepan from heat and stir in shredded coconut and chopped pecans.
• Cool frosting completely before spreading onto cupcakes. (Frosting thickens further as it cools.)

Enjoy your delicious homemade German chocolate cupcakes!

Serving Suggestions and Presentation Tips

Beautiful Cupcake Presentation Ideas

Serving German chocolate cupcakes isn’t just about taste; presentation matters too! After all, we eat with our eyes first, right? Thankfully, sprucing up these cupcakes is simple and fun.

First off, use colorful or themed cupcake liners to match the event or season. Think festive liners for birthdays, elegant ones for weddings, or bright pastels for spring gatherings. Secondly, consider adding a sprinkle of toasted coconut flakes or finely chopped pecans on top. This not only enhances visual appeal but also adds an inviting texture.

And don’t underestimate the power of an attractive cupcake stand or serving platter! Displaying your cupcakes neatly can elevate your dessert table instantly, making your treats look professional and appetizing.

Best Occasions for Serving German Chocolate Cupcakes

Wondering when’s the perfect time to serve German chocolate cupcakes? The short answer—anytime you crave something sweet and indulgent!

Still, they’re especially suited for certain celebrations. Birthdays and anniversaries instantly come to mind, thanks to their universally loved chocolate-coconut flavor combo. Baby showers and weddings also benefit from these cupcakes’ elegant yet comforting nature. And, let’s face it—potlucks and family gatherings become instantly sweeter with a batch of these goodies on hand.

Looking for another decadent dessert to impress your guests? Try our Creamy Caramel Custard Pie it’s deliciously smooth and perfectly sweet!

Storing and Preserving Your German Chocolate Cupcakes

How to Store German Chocolate Cupcakes Properly

• Cool Completely: Always let your cupcakes cool fully before storing.
• Use Airtight Containers: Place cooled cupcakes in an airtight container to keep them moist.
• Frosting Care: If already frosted, store in a single layer to prevent smudging. Alternatively, store unfrosted and add frosting before serving.

Shelf-Life and Freezing Tips for Cupcakes

• Room Temperature: German chocolate cupcakes remain fresh for about 2–3 days.
• Refrigeration: Extend freshness up to one week by refrigerating. Let them reach room temperature before serving.
• Freezing Method: Wrap unfrosted cupcakes individually in plastic wrap, seal in freezer-safe bags or containers, and freeze up to three months. Thaw at room temperature and frost before serving.

Frequently Asked Questions (FAQs) about German Chocolate Cupcakes

What makes German chocolate cake different?

One common question bakers ask is, what sets German chocolate cupcakes apart from regular chocolate cakes or cupcakes? The main difference lies in the chocolate and frosting used. Traditional German chocolate cupcakes use sweet baking chocolate invented by Samuel German. But it’s the frosting that’s truly unique—rich coconut pecan frosting makes them stand out, unlike typical chocolate buttercream or ganache.

Do German chocolate cupcakes need to be refrigerated?

A practical concern for many cupcake lovers is storage should you refrigerate your German chocolate cupcakes or leave them out? Generally, they’re okay at room temperature for a couple of days. But, to maintain the freshness of the coconut pecan topping, refrigeration is best, especially in warmer weather. Just remember, allow them to reach room temperature before serving for the best flavor!

What is a misconception about German chocolate cake?

Surprisingly, a popular misconception about German chocolate cupcakes and cakes is their origin. People often think they hail from Germany, but that’s not the case! They’re actually named after the chocolate maker Samuel German, who created a sweet baking chocolate that’s key to this iconic dessert.

What is the difference between German chocolate and baker’s chocolate?

New bakers frequently wonder about chocolate choices. Simply put, German chocolate is sweeter, milder, and has sugar already added. Baker’s chocolate, however, is unsweetened and quite bitter on its own. If you’re baking German chocolate cupcakes, always opt for sweet German chocolate—it delivers authentic taste and perfect sweetness every time!

Final Thoughts on Baking German Chocolate Cupcakes

Summing Up Why These Cupcakes are Loved by Many

There’s no doubt about it—German chocolate cupcakes are truly special! From their soft, fluffy texture to the indulgent coconut pecan topping, they offer an unbeatable dessert experience. The fascinating history behind their name adds an intriguing touch, making them a great conversation starter at gatherings. Whether it’s a special occasion or simply a cozy baking day at home, these cupcakes always manage to bring joy and smiles to anyone who tastes them.

Final Baking Tips and Encouragement

Ready to bake your batch of delicious German chocolate cupcakes? Remember these simple tips: use fresh ingredients, don’t overmix your batter, and watch your baking time carefully. Most importantly, have fun in the kitchen! Baking should be joyful, not stressful. Even if your cupcakes aren’t picture-perfect the first time, don’t be discouraged—practice makes perfect! With these easy-to-follow tips, you’ll be impressing friends and family with amazing cupcakes in no time.

German Chocolate Cupcakes

---

• Author: Sandra
• Total Time: 40 minutes
• Yield: 24 cupcakes 1x
• Diet: Low Calorie

Print Recipe

Pin Recipe

Description

Delightfully moist and rich German chocolate cupcakes topped with creamy coconut-pecan frosting. Perfectly sweet, easy to make, and sure to impress at any gathering.

---

Ingredients

Scale 1x2x3x

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water (or freshly brewed hot coffee for enhanced chocolate flavor)

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, slightly beaten
• ½ cup unsalted butter
• 1½ teaspoons pure vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

---

Instructions

Cupcake Preparation:

1. Preheat & Prep:
   Preheat your oven to 350°F (177°C). Line two standard cupcake pans with liners (approximately 24 cupcakes).

2. Dry Ingredients:
   In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt together until combined.

3. Wet Ingredients:
   In a large bowl, whisk sugar, eggs, buttermilk, vegetable oil, and vanilla until smooth.

4. Combine & Mix:
   Gradually add the dry ingredients into the wet mixture, whisking just until smooth. Slowly stir in boiling water or brewed coffee. Batter will be thin; this is normal!

5. Bake:
   Fill cupcake liners about halfway full with batter. Bake for about 18–20 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool:
   Allow cupcakes to cool completely on a wire rack before frosting.

Coconut-Pecan Frosting Preparation:

1. Cook Mixture:
   In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until mixture thickens (about 10–12 minutes).

2. Add Coconut & Pecans:
   Remove from heat and stir in shredded coconut and chopped pecans. Allow the frosting to cool completely before frosting the cupcakes.

Notes

• Storage: Keep cupcakes in airtight containers at room temperature for 2–3 days, or refrigerated for up to one week.
• Freezing: Freeze unfrosted cupcakes wrapped individually for up to 3 months. Thaw before frosting and serving.
• Tip: Use hot brewed coffee instead of boiling water to intensify chocolate flavor (optional, highly recommended!).

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 320 kcal
• Sugar: 32 g
• Sodium: 220 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg