German Chocolate Cupcakes


Oh my goodness, I don’t know if I should have ever made these. Now I know I’m just going to be craving them ALL the time. I’m totally in love with this cupcake. I think it’s safe to say it’s a german chocolate cake lovers dream. And this chocolate frosting, I think I have a new favorite – or at least a tie (this one here is my other favorite). It is so decadent, creamy and richly chocolatey without being overbearing. It’s definitely the highlight of these cupcakes along with that amazing Coconut Pecan Topping (yeah that stuff that I seriously had a hard time restraining myself from and not eating it all by the spoonful).

German Chocolate Cupcakes | Cooking Classy

I made several batches of chocolate cupcakes for these and finally settled on going with one of my old favorites that I posted back about the time I started my blog two years ago. It is a one bowl chocolate cupcake recipe, so the cupcake portion is incredibly easy to make (so that will make up for the fact that you have to make two frostings instead of the usual one). They are light and fluffy and I felt that they paired well with the toppings that are more dense. It’s also much more of a milk chocolate cupcake which to me is more German chocolate-ish than a rich, dark chocolate. I’m telling you, you are going to love these :). Oh and if you are like me and you’re hooked on the whole salty caramel chocolate thing, then definitely sprinkle the tops of these with a pinch of flaky or coarse sea salt. Enjoy!

German Chocolate Cupcakes | Cooking ClassyGerman Chocolate Cupcakes | Cooking Classy


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German Chocolate Cupcakes

4.84 from 6 votes

Yield: 12 cupcakes

Prep Time: 40 minutes
Cook Time: 18 minutes


One Bowl Chocolate Cupcakes

  • 1 cup all-purpose flour
  • ½ cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • ¼ cup sour cream

Coconut Pecan Topping

  • 1/2 cup evaporated milk (regular fat)
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup salted butter , diced into pieces
  • 1/2 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans

Chocolate Frosting

  • 4 oz semi-sweet chocolate , chopped
  • 6 Tbsp salted butter , softened
  • 3 oz cream cheese , softened
  • 1 1/4 cups powdered sugar
  • 2 1/2 Tbsp cocoa powder
  • 2 - 4 tsp heavy cream , as needed


  1. For the cupcakes:
  2. Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for 30 seconds. Add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined. Fill paper lined muffin cups 3/4 full and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs). Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely. Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping (in a mound in the center) then pipe the Chocolate Frosting around cupcakes. Store in an airtight container.
  3. For the Coconut Pecan Topping:
  4. In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter. Cook mixture over medium heat, stirring constantly, until thickened, about 10 - 15 minutes (mixture should come to a light boil, and when you run a rubber spatula along the bottom you should see the bottom of the pan for a moment). Remove from heat and strain through a fine mesh strainer into a mixing bowl. Stir in vanilla then mix in shredded coconut and chopped pecans and allow mixture to cool to room temperature.
  5. For the Chocolate Frosting:
  6. Place semi-sweet chocolate in a microwave safe bowl, then heat in microwave on 50% power in 20 second intervals stirring after each interval until melted and smooth, set aside and allow to cool slightly. In the bowl of an electric stand mixer fitted with the paddle attachment (an electric hand mixer would work fine too), whip together butter and cream cheese on medium-high speed until smooth and fluffy. Blend in cocoa powdered on low speed, then blend in powdered sugar. With mixer running, slowly power in melted chocolate and blend until combined. Add in cream 1 tsp at a time, as needed to reach desired consistency.
  7. Recipe Source: Cooking Classy


  • Mary Steimle: Made these for a birthday celebration. They were delicious. My husband said that it was the best bake good that I ever made. October 29, 2018 at 11:23am Reply

    • Jaclyn: I’m so happy to hear that Mary :)! Thanks for your review! October 29, 2018 at 12:29pm Reply

  • Cindy Leigh: These cupcakes are awesome loved every
    aspect of them. Only one problem is I eat to many. A must try for anyone who likes chocolate. October 8, 2018 at 12:04pm Reply

  • Mary: Just curious why you strain the frosting prior to adding the coconut andpecans?! October 2, 2018 at 7:13pm Reply

    • Jaclyn: To ensure it’s smooth but you’d probably be fine to skip the step. October 15, 2018 at 5:15pm Reply

  • Sarah Charters: I made this and came out with 12 gorgeous cupcakes! All three elements came out beautifully. The cake is moist and delicious, and con coconut topping is delectable, and the frosting is chocolatey and creamy, and not too rich. You can probably half the frosting recipe and still be okay, I have a lot left over. Overall, excellent recipe, thank you so much! My husband is going to love these for his birthday! September 27, 2018 at 12:16pm Reply

  • Maddi: These cupcakes were delicious! The frosting came out great and the cupcakes were amazing and moist. Only critique I have is I like my chocolate cake to taste strongly of chocolate so next time I might increase the cocoa powder. Best cupcakes I have made! June 2, 2018 at 8:53pm Reply

    • Jaclyn: Thanks for the feedback Maddi! June 4, 2018 at 10:44am Reply

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