If you’re craving a dessert that hits all the sweet spots, chocolate, caramel, coconut, and a little crunch, this is your recipe. These German Chocolate Cupcakes are piled high to the sky with a rich, gooey frosting made from toasted pecans, sweetened coconut flakes, and a mouthwateringly delicious caramel base. They’re soft, fluffy, and filled with flavor that’ll make you the star of any dessert table.
Today, we’re breaking it down step-by-step so you can recreate this classic treat at home. Whether you’re baking for a birthday, a backyard BBQ, or just because it’s Tuesday and you deserve it, this cupcake recipe delivers every time.
Let’s get started.
Ingredients for German Chocolate Cupcakes
Before we dive into the mixing and melting, let’s gather everything you’ll need.
Wet Ingredients:
- ⅓ cup sour cream
- ¾ cup milk
- ¼ cup hot coffee (to melt the chocolate)
Chocolate Mixture:
- 2 ounces (half a package) German chocolate (sweetened dark chocolate), finely chopped
Dry Ingredients:
- 1⅓ cups all-purpose flour (180 grams)
- Big pinch of salt
- 2 teaspoons baking powder
- 2 tablespoons unsweetened cocoa powder (optional, but adds a nice depth)
Creaming Mixture:
- 6 tablespoons unsalted butter, room temperature
- 1½ cups (300 grams) sugar
- 1 teaspoon vanilla extract
- 2 eggs
Let’s Make the Cupcake Batter
Step 1: Combine the Wet Ingredients
Start by adding ⅓ cup of sour cream to a medium bowl. Scrape out every last bit—waste not, want not. Then pour in ¾ cup of milk and give it a quick whisk to blend. Set aside while we move on to the chocolate.
Step 2: Melt the Chocolate
Chop 2 ounces of German chocolate finely this helps it melt more easily. Transfer the chopped chocolate into the same bowl with your milk and sour cream mixture. Then pour in ¼ cup of hot coffee. Not only does it melt the chocolate beautifully, but it also enhances the chocolate flavor.
Let the mixture sit for a minute so the chocolate can soften, then whisk it until smooth and melted. Don’t worry about dirtying another bowl we’re keeping this process simple and efficient.
Step 3: Sift the Dry Ingredients
In another bowl, sift together:
- 1⅓ cups of all-purpose flour
- Big pinch of salt
- 2 teaspoons baking powder
- 2 tablespoons unsweetened cocoa powder (optional)
Sifting helps break up any clumps especially that pesky cocoa powder. Then whisk the dry ingredients together until well combined. This ensures an even rise when baking.
Step 4: Cream the Butter and Sugar
In the bowl of a stand mixer (a hand mixer works, too), cream 6 tablespoons of room temperature butter until it’s light and fluffy. Switch to a scraping paddle attachment if you have one it’s a game-changer.
Once creamed, add 1½ cups sugar, followed by 1 teaspoon vanilla. Mix until fully incorporated.
Then, add 2 eggs, one at a time. Even if you’re using a scraping paddle, be sure to scrape down the bowl in between to make sure everything is fully mixed. (Yes, even glass bowls because we want to see the magic happen.)
Step 5: Bring It All Together
Add the melted chocolate mixture to your egg-butter-sugar base. Mix until it’s beautifully incorporated and smells like heaven.
Now, alternate adding the dry ingredients and the milk-sour cream mixture, beginning and ending with the dry. This technique ensures a tender, even crumb and keeps everything balanced.
Time to Bake
Line a cupcake tray with paper liners and fill each about ¾ full with batter. Bake at 350°F (175°C) until a toothpick inserted comes out clean and the tops are puffed and proud. This usually takes about 18–22 minutes, depending on your oven.
While the cupcakes are baking and making your house smell like a chocolate-scented dream, let’s tackle the true showstopper: the frosting.
How to Make Classic German Chocolate Frosting
This frosting is the heart and soul of any German chocolate dessert. It’s buttery, nutty, gooey, and if we’re being honest completely addictive. You might want to make a little extra for “quality control” purposes.
Frosting Ingredients:
- 1¼ cups packed light brown sugar
- ¼ teaspoon salt (generous, if you’re feeling wild)
- ¾ cup melted butter
- 1 teaspoon vanilla
- 3 egg yolks
- 12 oz (354 ml) evaporated milk
- 1 cup roughly chopped toasted pecans
- 7–8 oz sweetened coconut flakes
Step 1: Whisk Before Heating
In a saucepan, add the brown sugar, salt, melted butter, vanilla, egg yolks, and evaporated milk. But before you apply any heat, whisk thoroughly. If there’s any yolk hiding at the bottom, it can cook too fast and turn lumpy, and no one wants scrambled egg frosting.
Step 2: Cook Until Thickened
Set the saucepan over medium heat and whisk continuously. After about 5 minutes, the mixture will begin to thicken and come to a gentle boil. Once it reaches that point, remove it from the heat.
Step 3: Add the Coconut and Pecans
Stir in 1 cup toasted pecans and about 7–8 ounces of sweetened coconut flakes (a.k.a. angel flake coconut). This mixture smells like magic and tastes even better. As it cools, it thickens to a spreadable, scoopable consistency that’s perfect for crowning your cupcakes.
Optional but Fabulous: Ganache Filling
Want to take things up a notch? Core the center of each cupcake (use a knife, apple corer, or your fingers if you’re fearless) and add a small spoonful of chocolate ganache. It’s totally optional, but if you want that molten middle moment? Go for it.
Frost and Finish Like a Pro
Once your cupcakes have cooled completely, it’s time to frost. Use an ice cream scoop to plop a generous mound of coconut-pecan frosting on each cupcake. It’s convenient and gives you that dramatic “bakery-style” look with zero effort.
Top each cupcake with an extra drizzle of ganache and a toasted pecan half for that final bit of flair. And there you have it cupcakes that look like they belong on the cover of a magazine and taste like they came straight from your grandma’s kitchen.
Final Thoughts: Cupcakes Worth Celebrating
These German Chocolate Cupcakes are everything you want in a dessert soft, rich, and topped with a gooey, crunchy, sweet-and-salty frosting that you’ll want to slather on everything from toast to your morning pancakes. (And yes, that’s totally allowed.)
Whether you’re making them for a party or just to treat yourself after surviving another Monday, these cupcakes are guaranteed to wow. Add the ganache if you’re feeling extra. Leave it out if you’re not. Either way, they’re really good. Like, “make them disappear before guests arrive” good.
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If you enjoyed this article, be sure to check out our How To Make Amazing Carrot Cake Cookies article. It’s easy, foolproof, and just as swoon-worthy. You might just fall in love.