German Chocolate Cupcakes

Name: German Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 large eggs; 1/2 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1/2 cup boiling water; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1/2 cup unsalted butter; 1 cup packed brown sugar; 1/4 cup milk; 2 cups powdered sugar; 1 tsp vanilla extract

Isabella

🌟Life, Love, and Gastronomy 🍷

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Rich, moist chocolate cupcakes topped with luscious caramel frosting, shredded coconut, and pecans—these German Chocolate Cupcakes are an indulgent treat that’s perfect for any occasion. Their combination of chocolate, caramel, and nutty flavors makes them a favorite for dessert lovers everywhere.

Why You’ll Love This Recipe

I love how these cupcakes bring together the best of everything: the moist, rich chocolate base pairs beautifully with the caramel frosting, while the coconut and pecans add texture and a delightful nutty-sweet flavor. They’re easy to make and look stunning, making them perfect for celebrations, potlucks, or simply treating yourself. Plus, the recipe is straightforward and uses pantry-friendly ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup buttermilk

1/2 cup vegetable oil

2 tsp vanilla extract

1/2 cup boiling water

1 cup sweetened shredded coconut

1 cup chopped pecans

For the Caramel Frosting:

1/2 cup unsalted butter

1 cup packed brown sugar

1/4 cup milk

2 cups powdered sugar

1 tsp vanilla extract

Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until smooth and well combined.

Slowly stir in the boiling water to create a thin batter. Gently fold in the shredded coconut and chopped pecans.

Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

For the frosting, melt the butter in a saucepan over medium heat. Add the brown sugar and milk, stirring continuously. Bring the mixture to a boil and let it boil for 2 minutes.

Remove the saucepan from heat and allow it to cool for 5 minutes. Gradually whisk in the powdered sugar and vanilla extract until smooth.

Spread the caramel frosting over the cooled cupcakes. Garnish with additional pecans if desired.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Variations

Dark Chocolate Twist: Use dark cocoa powder for a richer, more intense chocolate flavor.

Dairy-Free: Substitute buttermilk with almond or coconut milk mixed with a teaspoon of vinegar. Replace butter with a plant-based alternative.

Nut-Free: Omit the pecans and replace them with additional shredded coconut or mini chocolate chips.

Salted Caramel: Add a pinch of sea salt to the frosting for a salty-sweet flavor profile.

Double the Frosting: For extra indulgence, double the caramel frosting recipe and pipe it onto the cupcakes.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, I let them come to room temperature before serving. Freezing works well too—wrap each frosted cupcake individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and enjoy.

Related Recipes:

German Fruit Cake

FAQs

Can I use a cake mix for the base?

Yes, you can use a chocolate cake mix as a shortcut for the cupcakes. Just follow the package instructions and fold in the coconut and pecans before baking.

How can I prevent my cupcakes from being too dense?

Ensure you don’t overmix the batter and use fresh baking powder and baking soda. These help achieve a light and airy texture.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting a day ahead. Store it in an airtight container at room temperature or refrigerate it. Rewhip before spreading.

What other toppings work for these cupcakes?

I love adding chocolate shavings, a drizzle of caramel sauce, or even toasted coconut for added texture and flavor.

Do I have to use boiling water in the batter?

Yes, boiling water helps bloom the cocoa powder, enhancing the chocolate flavor and making the batter smoother.

Conclusion

German Chocolate Cupcakes are a decadent dessert that’s easy to make yet impressive enough for special occasions. I love their rich chocolate flavor, paired with the indulgent caramel frosting and nutty-sweet toppings. Whether you’re baking for a party or simply craving something sweet, these cupcakes are sure to delight.

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