German Chocolate Cupcakes

German chocolate cake cupcakes bring all the flavors of the classic layer cake into individual servings. The chocolate cupcakes have a tender crumb that pairs perfectly with the signature coconut-pecan filling. This isn’t overly sweet dessert – it’s balanced and rich without being overwhelming.

The coconut-pecan filling requires a bit of stovetop cooking, but it’s easy and worth the extra step. It’s sweet, buttery, and packed with texture. Paired with a smooth chocolate cream cheese frosting, these cupcakes hit every note.

To assemble, pipe a ring of frosting around the edge and spoon the coconut-pecan filling into the center. It looks great and makes sure you get all three components in every bite.

They store well in the fridge and taste great the next day once the flavors have had time to meld. This makes them a perfect make ahead dessert for parties or a crowd.

Let’s bake some homemade German Chocolate cupcakes! 

Ingredients

For the cupcakes:

For the German Chocolate frosting:

For chocolate frosting garnish:

Steps to make German Chocolate Cupcakes

1. Preheat oven to 350 degrees. Line a couple standard muffin tins with cupcake liners and set aside.

2. In a stand mixer bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt and cocoa powder. Whisk to combine.

3. Add egg, oil, milk, vanilla, water and sour cream. Mix on low until combined. Scrape the sides often, then increase speed to medium for about 30 seconds to ensure it’s mixed well.

4. Divide batter between cupcake liners, filling them about ½ full.

5. Bake in preheated oven for 14-16 minutes or until centers are set. Allow to cool completely before decorating.

6. For the coconut pecan filling: In a large saucepan, combine evaporated milk, egg yolks, brown sugar and butter.

7. Heat over low until simmering, stirring frequently. Allow to simmer for about 2-3 minutes or until thickened.

8. Remove from heat and add vanilla, coconut and pecans. Stir to combine.

9. Allow to cool completely before decorating.

10. For the frosting: In a stand mixer bowl, combine softened butter and cream cheese until smooth.

11. Add powdered sugar and cocoa. Mix on low until combined. Increase speed to medium and whip for another minute.

12. Add melted chocolate, cooled to room temperature, and mix to combine. Only if the frosting looks dry and crumbly can you add the tablespoon of milk, otherwise do not add any. You want the frosting thick, but not crumbly.

13. Whip frosting for a minute on medium, scraping the side often, until smooth and fluffy.

14. Transfer frosting to a piping bag fitted with a large star tip.

15. Once cupcakes are cool, pipe a spiral of frosting around the outside edge of each cupcake, leaving the center empty.

16. Spoon a dollop of coconut pecan filling into the center of each frosting ring on each cupcake, gently pressing to fill in the hole.

Storage: Cupcakes should be stored in an airtight container in the fridge for up to 3 days.