German Chocolate Cupcakes

4.92 from 45 votes

German Chocolate Cupcakes are the ultimate crowd-pleasing dessert. They are tender, fudgy chocolate cupcakes piled high with a rich homemade coconut pecan frosting and a swirl of creamy chocolate buttercream that will have everyone asking for the recipe.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings:

Calories: 229kcal

Author: Lauren Allen

Cost: 12

Recipe Link

Equipment

Ingredients

24 baked Chocolate Cupcakes (homemade or doctored-up Cake Mix version)

Coconut Frosting:

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 teaspoon vanilla extract
1 cup pecans
1 cup shredded sweetened coconut

Chocolate Frosting:

1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract

US Customary - Metric

Instructions

For the coconut frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3 large egg yolks, 3/4 cup evaporated milk
Remove from heat and stir in vanilla, nuts and coconut.
1 teaspoon vanilla extract, 1 cup pecans, 1 cup shredded sweetened coconut

For the chocolate frosting:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
1/2 cup butter, 2/3 cup unsweetened cocoa powder, 3 cups powdered sugar, 1/3 cup evaporated milk, 1 teaspoon vanilla extract
Pipe chocolate frosting along the outside edge of a chocolate cupcake. Spoon coconut frosting in the center.
24 baked Chocolate Cupcakes

Video

Notes

*Chocolate Cupcakes not included in nutritional information.

Yield: 24 cupcakes. Serving Size: 1 cupcake.

Make ahead Instructions: Bake cupcakes one day in advance. Allow to cool completely and store in refrigerator until ready to frost. Or make cupcakes several days in advance and freeze.

Freezing Instructions: To freeze frosted cupcakes, Allow the cupcakes to cool completely, Add frostings and place cupcakes on a sheet pan. Cover loosely with plastic wrap and freeze for a few hours. Once well frozen, transfer them to an airtight container and freezer for 2-3 months. Thaw at in the fridge overnight.

Unfrosted cupcakes can be frozen up to 3 months.

Nutrition