German Chocolate Cupcakes

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Super rich German chocolate cupcakes that are decadent and big! They are topped with chocolate frosting and coconut icing.

Cook Time:
5 mins
Active Time:
45 mins
Bake Time:
25 mins
Cool Time:
1 hr 40 mins
Total Time:
1 hr 55 mins
12 cupcakes
looking at a bunch of German chocolate cupcakes
Dotdash Meredith Food Studios


Coconut Icing

  • 1 (12 ounce) can evaporated milk

  • ½ cup unsalted butter

  • cup packed light brown sugar

  • cup granulated sugar

  • 3 large egg yolks

  • ¼ teaspoon table salt

  • ¾ cup sweetened shredded coconut

  • ¾ cup toasted chopped pecans or walnuts

  • ½ teaspoon almond extract (Optional)


  • baking spray with flour

  • 1 ½ cups all-purpose flour

  • 1 ½ cups granulated sugar

  • ¾ cup unsweetened cocoa (such as Hershey’s)

  • 1 teaspoon instant espresso granules

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon table salt

  • ¾ cup sour cream

  • ½ cup canola oil or other neutral oil

  • ½ cup whole buttermilk

  • 2 teaspoons vanilla extract

  • 2 large eggs, at room temperature

Chocolate Frosting

  • 10 tablespoons unsalted butter, softened

  • cup powdered sugar

  • 3 tablespoons unsweetened cocoa

  • cup 60% cacao dark chocolate chips, melted, cooled slightly

  • cup heavy cream at room temperature

  • ¾ teaspoon vanilla extract


Coconut Icing:

  1. Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.

  2. Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).

  3. Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).

  4. Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.

Chocolate Frosting:

  1. Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.

  2. Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.

    looking at a bunch of German chocolate cupcakes
    Dotdash Meredith Food Studios

Cook's Note:

Store cupcakes in the refrigerator in an airtight container for up to 3 days.

Nutrition Facts (per serving)

636 Calories
44g Fat
58g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 636
% Daily Value *
Total Fat 44g 56%
Saturated Fat 19g 97%
Cholesterol 152mg 51%
Sodium 256mg 11%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 14%
Protein 9g
Potassium 319mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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