German Chocolate Cupcakes

Amethyst · January 11, 2026, 4:31pm

German Chocolate Cupcakes

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12

Ingredients:

Chocolate Cupcakes:

100 g Granulated Sugar
100 g Brown sugar
80 g Vegetable Oil
120 g Whole milk, room temperature
120 g Freshly brewed coffee, room temperature
1 teaspoon Vanilla extract
1 Egg room temperature
180 g All-purpose flour
50 g Cocoa powder
½ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Baking soda

Chocolate buttercream:

226 g Unsalted butter 82% fat content European-style butter, use it softened
300 g Powdered sugar sifted
50 g Cocoa powder, use unsweetened, dark, Dutch cocoa powder
1 tablespoon Vanilla extract
¼ teaspoon Salt
3 tablespoons Heavy cream 36% fat content

Butterscotch Pecan Coconut frosting:

110 g Unsalted butter
4 Egg yolk
240 g Evaporated Milk unsweetened
100 g Brown sugar
180 g Shredded coconut unsweetened
120 g Pecan toasted, finely chopped

Directions:

Chocolate cupcakes:

Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 350℉ (no fan).

With an electric hand mixer, whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee, milk, and vanilla extract.

Sift dry ingredients together: flour, baking powder, baking soda, cocoa powder, salt. Then, pour the wet ingredients into dry ingredients and fold just until combined.

Spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.

Bake the chocolate cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.

Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.

Chocolate buttercream frosting:

Cream the room-temperature butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.

Add in the powdered sugar tablespoon by tablespoon at low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.

Then, add the cocoa powder and whip it for another minute. Lastly, add the vanilla extract, salt, and heavy cream, and continue whipping for another minute until it is smooth and silky.

This chocolate buttercream frosting should have the perfect pipeable, fluffy texture. If, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoon at a time).

Note that the buttercream texture is best straight after making it when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it, and you might need to give it another minute or two to whip in the stand mixer to increase the volume again.

Pecan coconut frosting:

The frosting is enough to decorate the tops of the cupcakes and also to fill them. If you do not wish to fill the cupcakes, reduce the ingredients by about 30%.

Cook all ingredients (except pecan and coconut) in a saucepan over medium heat until slightly thickened - stirring constantly while cooking to avoid egg yolk curdling. The process will take about 5-10 minutes. Pay attention to the consistency and remove the cream from the stove as soon as it thickens.

Let the cream cool to room temperature. Fold the shredded coconut and toasted chopped pecans in and let it rest in the fridge for 30 minutes to set.

Please note that this frosting is not pipeable like the chocolate buttercream; however, once chilled, you will be able to top the cupcakes with the frosting by simply using a small spoon.

Assemble:

Move the chocolate buttercream frosting into a piping bag fitted with a piping nozzle. Decorate the cupcakes first with the pecan coconut frosting (using a spoon), then pipe the chocolate buttercream on top. Finish with finely chopped pecans.

The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an airtight container.

Notes:

You might be able to make more or fewer cupcakes with this recipe, depending on the size of the cupcake tin cavities.

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.

All cupcake ingredients must be at room temperature to properly emulsify: eggs, coffee, and milk.

Use high-fat (36%) heavy cream and good-quality high-fat (82%) butter for making buttercream.

Use dark, unsweetened cocoa powder, ideally Dutch-processed.

You can substitute the evaporated milk with 50% whole milk-50% heavy cream.

Technique notes:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.

A digital scale is required for a consistent, happy baking experience.

The cupcake batter will be very liquid; don’t worry about it. Do not add more flour to it.

Always preheat your oven and consider using a digital oven thermometer for the best results.

Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.

The temperature and texture of the butter are key when making buttercream. Wait until it is soft, however, avoid last-minute microwaving.

When adding the powdered sugar and the cocoa powder, reduce the speed of the mixer to avoid creating a huge powder sugar or cocoa powder cloud.

I recommend the paddle attachment to avoid unnecessary air bubbles. To get your buttercream fully silky, without air bubbles, mix the cream at the end by hand with a rubber spatula for a few minutes.

Storing and freezing:

For the best flavor and texture of your German chocolate cake cupcakes and frosting, serve them the same day you make them. If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Let them come back to room temperature before serving.

Freeze unfrosted cupcakes in a freezer-safe bag for up to one month. Let them come back to room temperature before frosting.

Flavor variations:

With different nuts: Instead of the traditionally used pecans, you can use walnuts, macadamia nuts, or almonds.

Without nuts: For a nut-free version, eliminate the chopped pecans and use coconut only (replace the one cup pecan with one cup coconut)

Filled German Chocolate Cupcakes: For an extra surprise, you can fill your cupcakes with my chocolate ganache or homemade caramel sauce. For a boozy adult version, add a touch of bourbon or rum!

Ingredient substitutions:

To make gluten-free cupcakes, replace the all-purpose flour with almond flour or another gluten-free option. See my flour guide to find the best match to maintain texture and structure.

Substitute high-fat dairy-free milk, vegan butter, and a dairy-free heavy cream alternative for a dairy-free and vegan-friendly version. Replace the eggs with your preferred egg substitute.

Expert Tips:

To bring your wet ingredients to room temperature, I recommend taking the milk out of the fridge for at least an hour before starting and placing your eggs in a bowl of hot water for 5-10 minutes. Refer to my guide on softening butter quickly without using a microwave.

Always use high-quality, high-fat ingredients for the best flavor of your German chocolate cupcakes. I recommend 82% fat European-style butter, 3% whole milk, and 36% fat heavy cream. I also recommend using dark, Dutch process unsweetened cocoa powder and natural vanilla extract or vanilla bean paste.

Coffee enhances the taste of the chocolate without adding a coffee taste or a noticeable amount of caffeine. However, you can use lukewarm water if you don’t have coffee at home.

Always use the toothpick test to judge doneness versus time, since baking time can vary between ovens. You want to avoid overbooking and ending up with dry cupcakes.

To fix grainy chocolate buttercream, re-whip it with a paddle attachment until smooth, or mix in one tablespoon of heavy cream. For runny frosting, add sifted powdered sugar or chill it in the refrigerator to firm it up. If the butter separates, warm the outside of the bowl (e.g., with a hair dryer) to soften the butter and blend it back in.

Nutritional Facts:

Recipe courtesy of Spatula Desserts.com