Chocolate Job

German Chocolate Cupcakes

Especially sweet and juicy cupcakes! For those who like sweets, it is worth trying!

How to make german chocolate cupcakes?

German chocolate cupcakes are decadent yet fluffy and moist at the bottom. Topped with rich caramel-like coconut and pecan frosting, these cupcakes are bliss, especially in winters.


For the cupcakes:

  • 1 1/3 cups all-purpose flour 180g
  • 2 tsp baking powder 8g
  • 2 tbsp unsweetened cocoa powder 15g
  • 1/8 tsp salt 750mg
  • 6 tbsp butter 84g, softened
  • 1 1/2 cups white sugar 300g
  • 2 eggs large, room temp
  • 1 tsp vanilla extract 5mL
  • 3/4 cup milk 177mL
  • 1/3 cup sour cream 80g
  • 2 oz German Chocolate 57g
  • 1/4 cup coffee hot

For the Frosting:

  • 3 large egg yolks
  • 1 can evaporated milk 355mL, 12 ounces
  • 1 1/4 cups packed light-brown sugar 250g
  • 1 1/2 sticks unsalted butter 170g,
  • 12 tablespoons
  • 1 tsp pure vanilla extract 5mL
  • 1/4 tsp kosher salt 1g, heaping
  • 2 2/3 cups sweetened flaked coconut 200g, 7 ounces
  • 1 1/2 cups pecans 188g, 6 ounces pecans, toasted and coarsely chopped
  • 12 candied pecans for toppers

For the filling:

  • 1/2 cup semisweet chocolate 87g, chopped
  • 3/4 cup cream 177mL
  • 2 tbsp bourbon 30mL

German chocolate cupcakes video recipe

Author of video content: Preppy Kitchen

How to make german chocolate cupcakes: full recipe

These cupcakes are unique. The base alone is utterly delicious, moist, and fluffy. The top, however, is something entirely different. Until the regular creamy frosting, this German frosting is rich and oozing with caramel flavor. It has a thick consistency with coconut flakes and roasted pecans. The chocolate ganache adds a subtle surprise hidden in the center of these cupcakes.

This recipe is easy to make, and we have added tips so that you won’t get stuck anywhere and have a perfect and smooth baking adventure!

Part one. For the cupcakes

In a medium bowl, add sour cream and milk. Give it a quick whisk and set aside.

Chop the German chocolate roughly and place it in a medium bowl. Add hot coffee to melt the chocolate. Let it side for a minute or two, and then whisk it. Set it aside.

To prepare the dry mixture, start by sifting all-purpose flour, salt, cocoa powder baking powder into a large bowl. Whisk it so that all the ingredients are well combined. Set this dry mixture aside.

Tip: You can skip adding cocoa powder to this mixture.

In a standing mixer bowl, add butter at room temperature. Cream it us using a paddle attachment. Add sugar and continue to whisk. Scrap the sides, Add vanilla extracts and whisk. Add eggs one at a time and whisk in between so that everything is well incorporated.

Tip: Scrap the bowl after intervals to ensure even whisking.

While the mixer is running, slowly pour the coffee and chocolate mixture. Take turns on the dry mixture and the sour cream mixture. Add the two after intervals until you have used up everything and all the ingredients are well combined. You will get a glossy thin batter.

Line the muffin tins with cupcake liners. Using a medium-sized ice cream scoop, scoop the mixture into the cupcake liners. Place the muffin tin in a preheated oven at 350 degrees F for 12 minutes.

Once done, take the muffin tin out of the oven and let the cupcakes reach room temperature.

Part two. For the Frosting

Add light brown sugar, salt, vanilla extract, melted butter, egg yolks, and evaporated milk in a medium saucepan. Give this mixture a whisk to mix everything together. Place the saucepan on medium heat and whisk for about 5 minutes until it starts to boil and is thicker. Once it starts to boil, take it off the heat.

Add roughly chopped toasted pecans and sweetened coconut flakes. Mix the ingredients and let them cool down.

Next – For the filling

Place a glass bowl in the microwave and give it a minute and a half. Take it out, add chocolate chips and microwave it for 30 more seconds. Add heavy cream and whisk the ingredients until the chocolate melts. Add bourbon and mix well. Let it sit until it reaches room temperature.

Tip: You can also prepare the ganache by melting the chocolate over a hot bath. If you are making these cupcakes for your kids, skip the bourbon.

Pipe some of the ganache in a piping bag.

Last – Assembly

Remove the core of the cupcakes. Fill the center with the chocolate and bourbon ganache and seal the top by placing the cored piece of cupcake.

Scoop the frosting using an ice-cream scooper and place it on the top of the cupcake. 

Drizzle chocolate ganache using a piping bag to your heart’s desire. Garnish with toasted pecan on top. The German chocolate cupcake is ready. Enjoy!

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