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german chocolate cupcakes

German Chocolate Cupcakes

5 from 1 vote
These easy German chocolate cupcakes feature a tender, light cocoa crumb topped with a rich, sticky coconut pecan frosting. The addition of hot coffee enhances the chocolate flavor for bakery-quality results.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 14 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 oz sweet baking chocolate, chopped Provides the classic mild chocolate flavor
  • ½ cup hot coffee Boiling water can be substituted
  • 1 ½ cups all-purpose flour Spoon and leveled
  • 1 teaspoon baking soda For lift
  • ¼ teaspoon salt Balances sweetness
  • ½ cup unsalted butter, softened Room temperature
  • 1 cup granulated sugar For a tender crumb
  • 2 large eggs Room temperature
  • ½ cup buttermilk Room temperature
  • 1 cup evaporated milk For the frosting
  • 1 cup granulated sugar For the frosting
  • 3 egg yolks For the frosting
  • ½ cup unsalted butter For the frosting
  • 1 teaspoon vanilla extract Vanilla bean paste also works
  • 1 ½ cups sweetened shredded coconut For texture
  • 1 cup chopped pecans Toasted for best flavor

Equipment

  • 2 Mixing bowls For dry and wet ingredients
  • 1 hand mixer For creaming butter
  • 1 muffin tin For baking cupcakes
  • 1 Saucepan For cooking the frosting
  • 1 Wooden Spoon For checking frosting thickness

Method
 

  1. Combine the chopped sweet baking chocolate and hot coffee in a heatproof bowl. Stir until completely smooth and set aside to cool.
    melting chocolate and coffee mixture
  2. Whisk together the flour, baking soda, and salt in a medium bowl.
  3. Beat the softened butter and sugar until pale and fluffy in a large mixing bowl.
    creaming butter and sugar with hand mixer
  4. Add the eggs one at a time, followed by the cooled melted chocolate mixture, beating well after each addition.
  5. Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined.
  6. Divide the batter evenly into lined muffin tins and bake at 350 degrees Fahrenheit for 18 to 20 minutes. A toothpick inserted in the center should come out clean.
    filling muffin tins with chocolate batter
  7. Whisk the evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon.
  8. Remove the saucepan from the heat and stir in the vanilla, shredded coconut, and toasted pecans. Allow the frosting to cool completely before topping the cupcakes.

Nutrition

Serving: 85gCalories: 390kcalCarbohydrates: 45gProtein: 4gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 160mgPotassium: 150mgFiber: 3gSugar: 32gVitamin A: 10IUCalcium: 40mgIron: 1.5mg

Notes

Do not overmix the batter once the flour is added. Toasting the pecans before making the frosting significantly enhances the final flavor.

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