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+ servings

German Chocolate Cupcakes

German Chocolate Cupcakes that are soft, rich and soooo chocolaty slathered with caramel-esque sweet and crunchy Toasted Coconut Pecan Frosting! These German Chocolate Cupcakes are your favorite Chocolate cake but in mini-cupcake form!
Course Dessert
Cuisine American
Servings 36 cupcakes



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


  • 4 egg yolks
  • 1 12 oz. can evaporated milk
  • 1 1/4 cups brown sugar, packed
  • 3/4 cup unsalted butter, softened, (1 1/2 sticks)
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut, toasted
  • 1 1/2 cups coarsely chopped pecans, toasted
  • 1/2 teaspoon sea salt


  • Cake: Preheat oven to 350°F. Grease 36 cupcake liners in a cupcake/muffin pan. Set aside.
  • Bring 1/2 cup water to a simmer in small saucepan. Reduce heat to low and add chopped chocolate; whisk until smooth. Cool.
  • Sift flour, baking soda, baking powder, salt, and cocoa powder into a medium bowl. In a separate bowl, with an electric mixer on medium-high speed, cream the butter and sugar until light and fluffy, approximately 4 minutes. Add eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Beat in melted chocolate and vanilla. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk. Fold in chocolate chips.
  • Fill the prepared cupcake liners with the batter. Bake for 15-20 minutes or until toothpick inserted into center comes out clean. Cool cupcakes in the pan on a wire rack.
  • Frosting: 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. Continue cooking, stirring constantly until thick enough to coat the back of a spoon, approximately 10-15 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.) Scoop the frosting onto the cooled cupcakes with a heaping 1/2 ounce ice cream scoop.


Cupcakes may sit at room temperature for day, then refrigerate.