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+ servings

German Chocolate Cupcakes with Ganache Filling

Super moist, rich, chocolaty German Chocolate Cupcakes brimming with Chocolate Ganache all topped with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! AKA meet your new obsession. These German Chocolate Cupcakes are a chocolate lovers dream; a coconut lovers dream; a caramel lovers dream and about to become YOUR dreams come true!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 17 cupcakes



  • 1/4 cup water
  • 2 ounces German's sweet baker’s chocolate, chopped
  • 1 ounce semi-sweet Baker’s chocolate, chopped
  • 1 cup + 1 1/2 tablespoon AP flour
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened, (1 stick)
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup semisweet chocolate chips

Ganache Filling

  • 1/3 cup heavy whipping cream
  • 2 tablespoons salted butter, cubed
  • 4 oz. German's sweet baker’s chocolate, chopped
  • 2 oz. semi-sweet Baker’s chocolate, chopped

Coconut Pecan Frosting

  • 1 cup sweetened shredded coconut
  • 3/4 cup coarsely chopped pecans
  • 2 egg yolks
  • 1 5 oz. can evaporated milk
  • 1/2 cup +2 tablespoons brown sugar, packed
  • 6 tablespoons unsalted butter, softened,
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Chocolate Drizzle (optional):

  • 3 oz. semi-sweet Baker’s chocolate, chopped (may sub chocolate chips)
  • 1/2 teaspoon Vegetable oil
  • 1 tablespoon heavy cream


  • Ganache: Add heavy cream and butter to a large microwave safe bowl and heat for 1 1/2- 2 minutes (until simmering), stir to combine. Add chopped chocolate and vigorously whisk until chocolate is melted. Place in the refrigerator to thicken and cool.
  • Toast Coconut and Pecans (for frosting): Heat oven to 350 degrees F. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally and watching closely towards the end as coconut turns very quickly. Once golden, remove to a large bowl/platter, or any cool surface.
  • Cupcakes: Grease 17 cupcake liners in a cupcake/muffin pan. Set aside.
  • Heat 1/4 cup water in a medium microwave safe bowl until simmering (about 1 minute on high). Add chopped German and semi-sweet chocolate; whisk until smooth. Set aside to cool.
  • Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. Set aside.
  • With a hand or electric mixer on medium-high speed, cream butter and sugar together until light and fluffy, approximately 3-4 minutes. Add eggs, 1 at a time, mixing just until incorporated after each egg. Beat in melted chocolate followed by vanilla.
  • Turn mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.
  • Pour batter into greased cupcake liners. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.
  • Frosting: Meanwhile, whisk the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium high heat until the sugar dissolves and the butter melts, stirring constantly. Bring to a gentle simmer then turn heat down to medium. Continue to cook, stirring constantly, until thick enough to coat the back of a spoon, approximately 6-8 minutes. Remove from heat and stir in vanilla, salt, coconut and pecans. Allow to cool before frosting (you can place in the refrigerator to spread up this process.)
  • Assemble: Insert a knife at 45 degrees approximately 1/4 inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top (“Top”) – or just eat the bottom of the cone. (see How To Pics HERE). Fill each cupcake with a heaping 1/2 teaspoon Ganache and replace Top.* Scoop the frosting onto the cooled cupcakes with a heaping 1/2 ounce ice cream scoop.
  • Chocolate Drizzle (optional): Add chocolate, heavy cream and vegetable oil to a medium microwave safe bowl. Melt chocolate in microwave, mixing at 30 second intervals until melted. Drizzle over cupcakes by placing chocolate in a Ziploc bag, and cutting off the corner.
  • Store Cupcakes in an airtight container for up to 2 days then refrigerate.
  • I like to warm my cupcakes for 10 seconds or so before eating- so good!


*If Ganache has thickened too much, then microwave at 5-10 second intervals, stirring in between until Ganache reaches desired consistency. **Ganache will thicken as cupcakes sit at room temperature and is still delicious but for a "molten" oozing ganache as shown, microwave cupcakes for 5-10 seconds each before devouring.