Best German Chocolate Cupcakes
Anytime I crave something extravagant, yet approachable, indulgent yet decadent, these German Chocolate Cupcakes come to mind. A fudgy chocolate batter, with a gooey coconut-pecan filling, topped with silky smooth chocolate frosting, make these cupcakes irresistible.
I am a massive fan of German Chocolate Cake, and it’s one of my most popular recipes. It makes perfect sense, as the cake is to die for. I decided to make them into these luxurious and decadent cupcakes since they are easy to transport and perfectly portioned into individual servings. These are a chocolate lover’s dream come true. I always bring them to parties, knowing that they have that wow factor and will vanish in minutes.
Table of contents
What blows my mind and always makes me come back to this recipe is how easy they are to assemble. I like desserts that look fancy, but can be effortlessly made in the comfort of my kitchen. Additionally, the combination of flavors and textures is truly mouth-watering. The moist and tender cake, combined with the crunchy, caramelized filling, is pure dessert magic. Anytime you need a dessert that can be made ahead of time, is easy to transport, and is a crowd pleaser, this is the one.
Why you will love this recipe
- Perfect for parties: I love these for parties because they look fancy with the decorative frosting and coconut topping.
- Handheld servings: Since they are individual servings, they are easy to serve, requiring no slicing.
- Easy to make: Another reason I love this recipe is that it’s incredibly easy to prepare.
- Chocolate lovers’ dream: As a chocolate lover, I am partial to these double-chocolatey cupcakes, featuring chocolate frosting and a chocolate ganache drizzle.
What you will need
For the cupcakes
- Wet ingredients: I use room-temperature butter for extra creaminess, large eggs to make the batter light and fluffy, and room-temperature sour cream to help ensure the batter is smooth and velvety.
- Dry ingredients: All-purpose flour has just the right amount of gluten to give the cupcakes stability and softness. Additionally, I use both baking soda and baking powder to provide lift and airiness, resulting in the lightest and fluffiest cupcakes.
- Flavorings: White granulated sugar, semi-sweet baking chocolate, unsweetened cocoa powder, vanilla bean paste, and salt are all added for flavoring.
For the filling
- Wet ingredients: I use evaporated milk as the base, mixed with egg yolks and unsalted butter for richness and texture.
- Dry ingredients: Chopped pecans and shredded coconut flakes add both flavor and texture to the filling. The coconut also adds some moisture.
- Flavorings: Light brown sugar and pure vanilla extract are added for flavoring.
For the frosting and ganache
- Wet ingredients: The unsalted butter and cream cheese must be softened to room temperature before use to ensure they cream better and do not clump.
- Flavorings: Confectioners’ sugar, unsweetened cocoa powder, semi-sweet chocolate, and vanilla bean paste are all added for flavor.
- Whipping cream: Heavy whipping cream makes the ganache thick and rich.
- Chocolate: I use semi-sweet chocolate, chopped well for even melting.
How to make
Preheat the oven: First, I preheat the oven to 350°F. Then, I line a muffin pan with cupcake liners and set the oven rack to the middle position. In the meantime, I melt the butter and chocolate in 30-second increments, stirring each time, until they are completely melted.
Mix the dry ingredients: While I wait for the chocolate to cool, I mix the cocoa powder, flour, baking powder, baking soda, and salt in a medium bowl.
Mix the wet ingredients: Then, I mix the eggs, sour cream, sugar, and vanilla bean paste on medium speed until it is smooth. This should take about a minute.
Combine: I mix in the chocolate and butter mixture before slowly adding in the flour mixture with the mixer on low speed, just adding a little at a time.
Bake: Now, I fill the cupcake liners 2/3 of the way and bake them for 15-18 minutes. When the center springs up if pressed, they are done.
Make the filling: To make the filling, I heat the milk, brown sugar, egg yolks, and butter on medium, stirring constantly until it comes to a light boil. Then, I let it simmer, still stirring, for 10-15 minutes, until it is thickened.
Strain: I remove it from the heat and pour it through a fine mesh strainer. Finally, I stir in the vanilla, shredded coconut, and pecans.
Make the frosting: First, melt the chocolate in 30-second increments, stirring after each one, until it is completely melted. Then, I beat the cream cheese and butter in my stand mixer on low, increasing to medium-high, until it is fluffy and pale yellow. I add the chocolate and beat on medium for 30 seconds before mixing the confectioner’s sugar and cocoa powder, adding them to the bowl one cup at a time, and beating on high for two minutes.
Filling the cupcakes: After the cupcakes are completely cool, use a sharp knife to cut a 45-degree angle cone out of the top. Cut off the pointy end, but save the flat top piece so you can fill the middle of the cupcake and place the flat top on top. Put one tablespoon of filling into the center of each cupcake, then replace the top. Then, place another tablespoon of filling on top of the cupcake.
Frosting the cupcakes: I fill a piping bag with a star tip with my frosting and pipe it onto each cupcake, working around the coconut pecan ball to make a nice frosting dome. Then, I let them chill in the fridge for 45 minutes before adding the ganache.
Making the ganache: Once the cupcakes are chilled, I heat the whipping cream for 45-60 seconds before adding the chopped chocolate. After letting it sit for two minutes, I stir it until it is smooth and shiny.
Drizzle, chill, and serve: After letting it sit for 10 minutes, I drizzle it over the cupcakes before garnishing them with shredded coconut flakes. Then, I let them chill for an hour before serving.
Expert tip
Don’t overfill the liners
Many people have said that their cupcakes always sink or collapse, and they don’t know why. If you have a habit of filling the cupcake liners ¾ full, that is probably the reason. The liners only need to be two-thirds full for the perfect cupcake. It will turn out perfectly shaped with a nice round top that is easy to frost and fill.
More tips to consider:
- If the frosting mixture is too thick, add a tablespoon of milk. If it is too runny and won’t hold its shape, add a little more confectioner’s sugar.
- Be sure to let the ganache sit for 10 minutes before drizzling it on the cupcakes, or it will melt the frosting.
- Use the best chocolate and cocoa powder. This is what gives these cupcakes their unique flavor.
- Make sure the ingredients are at room temperature for smooth and fluffy cupcakes and frosting.
- Use the leftover cupcake cores to make a delicious snack. I like to crumble mine on top of yogurt or spread some extra filling or frosting on top of them.
- Tap the pan on the counter before baking the cupcakes to release the air bubbles.
Recipe variations and add-ins:
- Other nuts: I have also used walnuts, cashews, and macadamia nuts as alternatives to pecans. Try using different nuts for a variety of flavors.
- Vanilla cake: Another way to make this different is to use vanilla cake instead of chocolate. Some say this tastes even better. I prefer chocolate, though.
- Add caramel: My kids love it when I add some of my caramel sauce on top of these cupcakes. It’s incredibly easy to make with just three ingredients.
- Boozy cupcakes: Sometimes, I like to add a hint of Baileys Irish Cream to the cupcakes for a creamy, boozy flavor.
- Coffee cupcakes: To make the cupcakes richer, I often add a bit of coffee or espresso.
Serving suggestions:
I love serving these delicious cupcakes at celebrations like birthday parties, so I don’t have to worry about cutting all those slices of cake for each guest. At the last party, I served them with my Oreo ice cream, which everyone loved. It was so easy to make with just three ingredients! They also pair well with a glass of cold milk or a London Fog latte.
When I served them at my ladies’ brunch recently, I paired them with these Baileys s’mores milkshakes, which are made with thick, rich chocolate ice cream and Irish cream booze. These were a big hit together. I also enjoy slicing these cupcakes in half and topping them with vanilla ice cream and strawberry sauce.
How to store leftovers:
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Refrigerate: Store leftovers in a covered container in the fridge for up to a week.
- Freezing: To freeze, place them in a freezer-safe container and they will stay fresh for up to three months.
Frequently asked questions
This sometimes happens when cupcakes are overbaked. Baking cupcakes for too long causes the moisture to evaporate, making them dry and crumbly. The best way to prevent this from happening is to check them before the time is up. In this case, I check mine at 15 minutes. However, if your oven cooks at a higher temperature, check them earlier.
First, ensure you get the correct type of cream cheese. Never use tub-style cream cheese for this kind of recipe. It has to be brick-style cream cheese. The stuff in the tub is full of air and water, so it is not thick enough to make the proper texture for frosting. Also, when creaming, be careful not to overbeat the frosting. This can release too much moisture, making it soupy.
This can happen if there is too much moisture in the batter, it will make the cupcakes soggy and gummy. It may be due to a measurement error or a humid environment. The main thing to remember is to measure everything twice and to be careful when measuring. Also, if the weather is very humid, consider reducing the liquid slightly.
Overmixing can also cause cupcakes to collapse. This occurs when too much air is incorporated into the batter, resulting in large air bubbles that burst and cause the cupcakes to collapse as they bake. Using too much or expired leavening agents could also be the problem. Overfilling the cupcake liners can also cause this issue. See my expert tip to prevent this from happening.
More cupcakes to try:
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Best German Chocolate Cupcakes
Ingredients
Chocolate Cupcakes:
- 1 stick unsalted butter 8 tablespoons
- 3 oz semi-sweet baking chocolate
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla bean paste or use pure vanilla extract
- 1/2 cup sour cream room temperature
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Coconut Pecan Filling:
- 1 cup evaporated milk
- 4 large egg yolks
- 1 cup light-brown sugar
- 1 stick unsalted butter diced into pieces
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut flakes
- 1½ cups pecans chopped
Chocolate Cream Cheese Frosting:
- 12 oz semi-sweet chocolate chopped
- 3 sticks unsalted butter room temperature
- 8 oz cream cheese room temperature
- 2 cups confectioners sugar
- 1/2 cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla bean paste or vanilla extract
Chocolate Ganache
- 1/2 cup heavy whipping cream
- 4 ounces semi-sweet chocolate chopped
Garnish:
- 2 tablespoons unsweetened shredded coconut
Instructions
Chocolate Cupcakes:
- Preheat oven to 350°F. Set the oven rack in the middle of the oven.
- Line a regular muffin pan with cupcake liners. Set aside.
- Add butter and chocolate to a microwave-safe bowl and melt in 30-second increments, stirring in between each time. Set aside to cool down and come to room temperature.
- Mix cocoa powder, flour, baking soda, baking powder, and salt until well combined, and sift the mixture into a medium-sized bowl. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, sugar, vanilla bean paste, and sour cream. Whisk on medium speed until smooth, about 1 minute.
- Add the cooled butter and chocolate mixture and whisk until smooth, for about 30 seconds.
- With the mixer on low speed, slowly add the flour mixture, about ¼ cup at a time. As soon as the flour has been incorporated, turn off the mixer to avoid over-mixing the batter.
- The batter should be thick and shiny. Stir with a spatula if needed to fully combine the flour.
- Fill the cupcake liners ⅔ of the way full with batter.
- Bake for 15-18 minutes; some ovens may take up to 20 minutes. At the 15-minute mark, check the cupcakes for doneness. The center of the cupcake should spring back when gently pressed.
Coconut-Pecan Filling:
- In a medium saucepan, combine evaporated milk, egg yolks, brown sugar, and butter. Cook the mixture over medium heat, stirring constantly, until it comes to a light boil and thickens, for about 10 to 15 minutes.
- Remove the mixture from the heat and strain it through a fine-mesh strainer into a medium bowl. Stir in the vanilla extract, then mix in shredded coconut flakes and chopped pecans.
- Let the mixture cool to room temperature before filling the cupcakes.
Chocolate Cream Cheese Frosting:
- Add chocolate to a microwave-safe bowl and melt in 30-second increments, stirring after each to prevent burning.
- Add butter and cream cheese to the bowl of a stand mixer. Start on low speed, then gradually increase to medium-high. Cream together until fluffy and pale yellow.
- Turn off the mixer and add the cooled chocolate. Beat on medium speed until combined, for about 30 seconds.
- In a medium bowl, combine confectioners' sugar and cocoa powder.
- Start the mixer on the lowest setting and gradually add the confectioners' sugar and cocoa mixture, one cup at a time. Once fully incorporated, increase the mixer speed to high and mix for 1-2 minutes.
- If the mixture is too thick, add whole milk gradually, 1 tablespoon at a time. If it is too runny and cannot hold its shape, add more confectioners' sugar, ½ cup at a time. The frosting should be soft and creamy, yet retain its shape.
Filling the Cupcakes:
- Once the cupcakes have cooled to room temperature, take a sharp knife and insert it at a 45° angle at the top of the cupcake. Work your way around the cupcake and cut a small cone from the center. Slice off the pointy part of the cone, keeping the flat top.
- Use 1 tablespoon of the coconut pecan filling to tightly fill the center of the cupcake. Add more filling if necessary.
- Place the top part of the cone back on the cupcake, covering the filling, and press gently. Don't worry about any imperfections, as they will be hidden under the frosting.
- Scoop another tablespoon of coconut-pecan filling, roll it into a ball with a flat bottom, and place it on top of the cupcake.
- Repeat with each cupcake.
- You will have leftover coconut pecan filling. Save it for later or enjoy it now.
Frosting the Cupcakes:
- Fill a piping bag fitted with a star tip with the Chocolate Cream Cheese Frosting. Position the bag at an upward angle and begin piping around the coconut pecan ball, keeping the piping close to it. Gradually work your way up to create a tall and beautiful frosting dome.
- Place frosted cupcakes on a cutting board and refrigerate for 30 to 40 minutes before adding the chocolate ganache. The frosting is soft, so it needs to settle for a bit.
Chocolate Ganache:
- Heat whipping cream in the microwave for 40-60 seconds until hot.
- Place chopped chocolate in a bowl and pour hot whipping cream over it. Let it sit for two minutes, then stir until smooth and shiny.
- Let the ganache come to room temperature (very important) for about 10 minutes before drizzling over the cupcakes.
- Garnish with unsweetened shredded coconut flakes!
- Refrigerate until ready to serve.
Video
Notes
Don’t overfill the liners
Many people have said that their cupcakes always sink or collapse, and they don’t know why. If you have a habit of filling the cupcake liners ¾ full, that is probably the reason. The liners only need to be two-thirds full for the perfect cupcake. It will turn out perfectly shaped with a nice round top that is easy to frost and fill.More tips to consider:
- If the frosting mixture is too thick, add a tablespoon of milk. If it is too runny and won’t hold its shape, add a little more confectioner’s sugar.
- Be sure to let the ganache sit for 10 minutes before drizzling it on the cupcakes, or it will melt the frosting.
- Use the best chocolate and cocoa powder. This is what gives these cupcakes their unique flavor.
- Make sure the ingredients are at room temperature for smooth and fluffy cupcakes and frosting.
- Use the leftover cupcake cores to make a delicious snack. I like to crumble mine on top of yogurt or spread some extra filling or frosting on top of them.
- Tap the pan on the counter before baking the cupcakes to release the air bubbles.