German Chocolate Cupcakes

German Chocolate Cupcakes

Soft and moist German Chocolate Cupcakes made with homemade chocolate and coconut pecan frosting are the stuff of dreams. 

It’s no secret that I have a major sweet tooth and easy (yet fancy looking) cupcakes are always one of my favorite things to take to a party.   Don’t miss my Reese’s Peanut Butter cupcakes or Pumpkin cupcakes.

Our “Special Occasion” dessert growing up was always my Mom’s famous German Chocolate Cake. It’s what everyone requested for their birthday cakes (except me…I was the outcast who wanted Carrot Cake).

I wanted to make my mom’s version into cupcakes because sometimes they are more fun for parties with a lot of people because everyone can just take one and there’s no mess involved– no plates, knives, forks, and all that.

How to Make German Chocolate Cupcakes:

1. Make chocolate cupcakes.  Any chocolate cupcake recipe will do and you can even make them in advance and store them in the freezer for several weeks.

2. Make coconut pecan frosting.  Combine sugars, butter, egg yolks, and evaporated milk in a saucepan. Bring to a low boil over medium heat. Stir constantly for several minutes until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

German Chocolate Cupcakes

3. Make chocolate frosting.  Melt butter, stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.  Stir in vanilla.

4. Frost cupcakes.

German Chocolate Cupcakes

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead: 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.

To freeze frosted: Make chocolate cupcakes and allow them to cool completely. Top with coconut filling and frost with chocolate frosting 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.

German Chocolate Cupcakes

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German Chocolate Cupcakes

Print

German Chocolate Cupcakes

Soft and moist German Chocolate Cupcakes made with homemade chocolate and coconut pecan frosting are the stuff of dreams. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 20
Calories 475kcal
Author Lauren Allen

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

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.
  • Remove from heat and stir in vanilla, nuts and 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. 
  • Pipe chocolate frosting along the outside edge of a chocolate cupcake. Spoon coconut frosting in the center.

Notes

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

Calories: 475kcal | Carbohydrates: 62g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 270mg | Potassium: 190mg | Fiber: 2g | Sugar: 48g | Vitamin A: 385IU | Vitamin C: 0.5mg | Calcium: 122mg | Iron: 1.6mg

I originally shared this recipe February 2016. Updated March 2020 with process photos and freezing instructions.

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RATE and COMMENT below! I would love to hear your experience.

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