German Chocolate Cupcakes

Rich chocolate cupcakes with coconut pecan frosting and a smooth ganache center. These bakery-style cupcakes are made from scratch using simple pantry ingredients. Perfect for birthdays, holidays, or weekend baking, this recipe combines moist cocoa cake, homemade frosting, and toasted pecans for a classic dessert everyone will love. Great for chocolate lovers looking for a layered cupcake experience with creamy textures and bold flavors.

Ingredients

For the Chocolate Cupcakes

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ½ cup (50g) Dutch-processed cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup (120g) whole milk, room temperature
• 2 large eggs, room temperature
• ½ cup (128g) sour cream
• ½ cup (110g) vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 1 cup (240ml) hot water

For the Chocolate Ganache

• 4 oz (114g) dark chocolate, finely chopped
• 1 cup (240ml) heavy cream

For the Coconut Pecan Frosting

• 2 cups (250g) pecans
• 1 can (12 oz / 355ml) evaporated milk
• 1½ sticks (170g) unsalted butter
• 3 large egg yolks
• 1¼ cups (275g) light brown sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2⅔ cups (200g) shredded coconut

Instructions

Make the Chocolate Cupcakes

1. Preheat your oven to 350°F (180°C). Line a cupcake pan with liners.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
3. In a separate bowl, whisk together the eggs, milk, sour cream, vegetable oil, and vanilla until smooth.
4. Add the wet ingredients to the dry and whisk until well combined and lump-free.
5. Dissolve the espresso powder in the hot water. Add to the batter and whisk until fully incorporated.
6. Pour the batter into the cupcake liners, filling them about ⅔ full.
7. Bake for 18–22 minutes, or until a skewer comes out with moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Make the Chocolate Ganache

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the cream in a small saucepan over medium heat until just steaming (do not boil).
3. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth and glossy.
4. Set aside to cool to room temperature.

Make the Coconut Pecan Frosting

1. Toast the pecans on a baking sheet at 350°F (180°C) for about 8 minutes. Let cool slightly and roughly chop.
2. In a saucepan, whisk together egg yolks and evaporated milk. Add butter, brown sugar, salt, and vanilla.
3. Cook over medium heat, stirring continuously until the mixture thickens and comes to a boil. Continue stirring for another 30 seconds.
4. Remove from heat. Stir in shredded coconut and chopped pecans. Let the frosting cool completely.

Assemble the Cupcakes

1. Once cupcakes are cooled, use a cupcake corer or small spoon to remove the center.
2. Fill the center with 1 teaspoon of chocolate ganache.
3. Top each cupcake with a generous scoop of coconut pecan frosting. Use a spoon or ice cream scoop for a rounded dome effect.

Tips

• Use room temperature ingredients for a smoother batter and even baking.
• Don’t skip toasting the pecans — it adds rich flavor and crunch.
• Allow the ganache and frosting to cool before assembling to avoid melting.

Variations and Substitutions

• Swap pecans for walnuts if preferred.
• Use semi-sweet chocolate in place of dark chocolate for a milder ganache.
• You can use canned coconut, but desiccated coconut also works if shredded isn’t available.

FAQs

Can I make the components ahead of time?
Yes. You can make the cupcakes, ganache, and frosting a day ahead and store them separately.

How should I store these cupcakes?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.

Can I freeze them?
Freeze unfrosted cupcakes and assembled frosting separately. Thaw completely before assembling.

Serving Suggestions

• Serve at room temperature for best flavor and texture.
• Pair with coffee or a glass of milk.
• Decorate with extra chopped pecans or a drizzle of chocolate ganache.

Why You’ll Love This Recipe

• Moist chocolate base with rich flavor.
• Gooey, nutty coconut pecan topping.
• Perfect balance of texture and sweetness.
• A classic Southern-inspired dessert made in cupcake form.

German Chocolate Cupcakes

Servings

18

servings

Prep time

30

minutes

Cooking time

18

minutes

Ingredients

• For the Chocolate Cupcakes

• 2 cups (240g) all-purpose flour

• 2 cups (400g) granulated sugar

• ½ cup (50g) Dutch-processed cocoa powder

• 1½ teaspoons baking powder

• 1½ teaspoons baking soda

• ½ teaspoon salt

• ½ cup (120g) whole milk, room temperature

• 2 large eggs, room temperature

• ½ cup (128g) sour cream

• ½ cup (110g) vegetable oil

• 1 teaspoon vanilla extract

• 1 teaspoon espresso powder

• 1 cup (240ml) hot water

• For the Chocolate Ganache

• 4 oz (114g) dark chocolate, finely chopped

• 1 cup (240ml) heavy cream

• For the Coconut Pecan Frosting

• 2 cups (250g) pecans

• 1 can (12 oz / 355ml) evaporated milk

• 1½ sticks (170g) unsalted butter

• 3 large egg yolks

• 1¼ cups (275g) light brown sugar

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 2⅔ cups (200g) shredded coconut

Directions

• Make the Chocolate Cupcakes
• Preheat your oven to 350°F (180°C). Line a cupcake pan with liners.
• In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
• In a separate bowl, whisk together the eggs, milk, sour cream, vegetable oil, and vanilla until smooth.
• Add the wet ingredients to the dry and whisk until well combined and lump-free.
• Dissolve the espresso powder in the hot water. Add to the batter and whisk until fully incorporated.
• Pour the batter into the cupcake liners, filling them about ⅔ full.
• Bake for 18–22 minutes, or until a skewer comes out with moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.
• Make the Chocolate Ganache
• Place the chopped chocolate in a heatproof bowl.
• Heat the cream in a small saucepan over medium heat until just steaming (do not boil).
• Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth and glossy.
• Set aside to cool to room temperature.
• Make the Coconut Pecan Frosting
• Toast the pecans on a baking sheet at 350°F (180°C) for about 8 minutes. Let cool slightly and roughly chop.
• In a saucepan, whisk together egg yolks and evaporated milk. Add butter, brown sugar, salt, and vanilla.
• Cook over medium heat, stirring continuously until the mixture thickens and comes to a boil. Continue stirring for another 30 seconds.
• Remove from heat. Stir in shredded coconut and chopped pecans. Let the frosting cool completely.
• Assemble the Cupcakes
• Once cupcakes are cooled, use a cupcake corer or small spoon to remove the center.
• Fill the center with 1 teaspoon of chocolate ganache.
• Top each cupcake with a generous scoop of coconut pecan frosting. Use a spoon or ice cream scoop for a rounded dome effect.