These German Chocolate Cupcakes are irresistibly moist and filled with a rich, buttery coconut-pecan filling. Topped with fluffy chocolate buttercream and even more of that iconic filling, each bite is pure magic!
I’m a big fan of German chocolate desserts. The coconut-pecan filling is pretty irresistible and works well in any number of treats (like my German Chocolate Cheesecake). I’ve had a German chocolate cake up on my site for a while, which I love, but it was time for a cupcake version. My cake uses German chocolate, which is more traditional, but I decided to forgo that here. I find that people care more about an easy method than the specific chocolate used. If you’re looking for that traditional route, check out the cake and make it into cupcakes. Otherwise, try these. I used the same super-moist, tender chocolate cupcake recipe as my raspberry chocolate cupcakes. They’re a little sturdier than my homemade moist chocolate cupcakes and the perfect vessel for the iconic German chocolate filling.
And, man, is the filling out of this world!? Buttery, caramel-y, and loaded with toasted pecans and shredded coconut, it’s the best part of any German chocolate cake. These cupcakes are loaded with it. Not only did I use it as a topping encircled by a sweet ring of fluffy chocolate buttercream, but I also cored the cupcakes and piped it into the center of each for a sweet surprise.
Why You’ll Love these Cupcakes
- Super moist and tender for days.
- Loaded with coconut pecan filling in the center and on top.
- The chocolate cupcakes are quick and easy to make.
- Perfect for prepping ahead because they hold up well for several days.
Ingredients and Notes
Here’s what you’ll need to make these awesome cupcakes. Don’t forget to scroll to the recipe card below for precise measurements.
- Egg yolks – Be sure to use large eggs, not medium or extra large.
- Evaporated milk – Read the label! Evaporated milk and sweetened condensed milk look similar and are often confused, but they cannot be used interchangeably. So, make sure you grab the right one.
- Sweetened shredded coconut – This isn’t the time to cut back on sugar, folks. Use the sweetened coconut flakes. Unsweetened coconut has a tougher texture that won’t do as well here.
- All-purpose flour – Be sure to measure this accurately so you don’t end up with dry cupcakes. I recommend the spoon and level method, or a food scale.
- Salt – Brings out the flavors already present. Without it, your cupcakes will be bland.
- Unsalted butter and Vegetable oil – I used a little vegetable oil in addition to butter. The oil contributes excellent moisture to the cupcakes that the butter alone cannot provide.
- Milk – Whole milk or 2%, ideally.
- Hot water – Or hot coffee! Coffee will give you a richer flavor. Either way, it needs to be hot. The heat helps the cocoa powder bloom to its full flavor potential.
- Powdered sugar – The powdered sugar not only adds sweetness to the buttercream, but also volume and structure. Don’t try to use a different kind of sugar!
How to Make German Chocolate Cupcakes
Here’s a quick look at how to make these showstopper cupcakes. You’ll find more detailed instructions in the recipe card below.
Combine the egg yolks, evaporated milk, and vanilla. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened.
Remove from heat and stir in the coconut and pecans. Mixture will thicken further as they are mixed in.
Pour into a heatproof bowl and cool completely.
Whisk together the butter, oil, sugar, and vanilla. Mix in the egg, followed by the milk.
Combine the dry ingredients with the wet ingredients, then mix in the hot water.
Fill each cupcake liner with batter (a little more than halfway).
Bake for 14-17 minutes. Cool in the pan for a few minutes before turning the cupcakes out onto a cooling rack to cool completely.
Use a cupcake corer to remove the cupcake cores.
Make the chocolate buttercream. Beat the butter until smooth. Mix in half of the powdered sugar and the cocoa powder, followed by the vanilla and two tablespoons of cream. Mix in the remaining powdered sugar and salt.
Use a piping bag to pipe a ring of buttercream around the outer edge of each cupcake.
Fill each cupcake core and the middle of the buttercream ring with coconut pecan filling.
Pro Tips for Success
- Filling mix-ins. If the coconut pecan filling seems a little thinner than expected at first, it’ll thicken after you add the coconut and pecans, and thicken even further when it cools, so be patient.
- Cool the filling completely. Not only does the filling need to be cool so it doesn’t melt the frosting, but it also needs that time to firm up; otherwise, it will be too runny.
- Don’t over-mix. When combining the wet and dry ingredients for the cupcake batter, mix just until everything is combined. No more. Over-mixing can cause the glutens in the flour to overdevelop, resulting in tough cupcakes.
- Cool the cupcakes completely. Allow the cupcakes to cool to room temperature before coring, filling, and frosting. Otherwise, the filling will get runny, and the frosting will slide right off.
- Room temperature butter. The butter in the frosting must be at room temperature. If it’s too cold, your frosting will be lumpy, and if it’s too melted, the buttercream will be runny.
- Consistency check. If the frosting is too thick, add a little extra heavy cream, one tablespoon at a time, until you reach the desired consistency. Too thin? Add more powdered sugar, one tablespoon at a time. Check out my post on how to get the right frosting consistency for more.
Variation Ideas
I opted to core the cupcakes and fill them with the coconut-pecan filling, as well as use some of the filling on top. If that feels like overkill to you, here are some other ways to do it:
- No filling, just topping. You can opt not to core and fill the cupcakes. Instead, pipe some buttercream around the top edge of each cupcake and fill the center with the coconut pecan filling. Use the extra batter (and filling) to make twice the number of cupcakes.
- Just as filling. You can core the cupcakes and fill them with the coconut-pecan filling, but opt not to use any on top. Instead, double the buttercream recipe and top each cupcake with a swirl of the rich, creamy frosting.
How to Store
- Refrigerator. Seal any leftovers in an airtight container tall enough to accommodate the frosting (ideally a cupcake carrier) and store them in the fridge for up to 4 days.
- Freezer. When stored properly in a freezer-safe airtight container, these cupcakes will keep in the freezer for up to 3 months. Allow them to thaw in the fridge before enjoying.
These goodies are best at room temperature, so let them sit out on the counter for a bit before serving.
German Chocolate Cupcakes
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Ingredients
Coconut-Pecan Topping
- 2 large egg yolks
- 6 ounces evaporated milk
- 3/4 teaspoon vanilla extract
- 3/4 cups sugar (155g)
- 6 tablespoons unsalted butter (84g)
- 1 1/3 cups sweetened shredded coconut (114g)
- 1/2 cup plus 2 tablespoons chopped pecans, toasted (67g)
Chocolate Cupcakes
- 1 cup all-purpose flour (130g)
- 6 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted (56g)
- 1/4 cup vegetable oil (60ml)
- 1 cup sugar (207g)
- 3/4 teaspoon vanilla extract
- 1 large egg
- 1/2 cup milk (120ml)
- 1/2 cup hot water or hot coffee (120ml)
Chocolate Buttercream
- 1/2 cup unsalted butter, room temperature (112g)
- 1 3/4 cups powdered sugar (201g)
- 1/4 cup natural unsweetened cocoa powder (29g)
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons heavy whipping cream (30-60ml)
- 1/8 teaspoon salt
Instructions
Make the topping
- In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.
- Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.
- Remove from heat and stir in shredded coconut and pecans.
- Pour into a heat-proof bowl and set in the fridge to cool completely, if making ahead, or to cool to room temperature, if using right away.
Make the cupcakes
- Prepare a cupcake pan with cupcake liners. Preheat oven to 350°F (176°C).
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Add the melted butter, vegetable oil, sugar and vanilla extract to a large bowl and mix until well combined.
- Add the egg and mix until well combined, then add the milk and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix just until well combined. Don’t over mix.
- Add the hot water and mix until well combined.
- Divide the cupcake the batter between the cupcake liners, filling a little more than half way full (50g). Bake 14-17 minutes, or until a toothpick inserted into the center comes out clean.
Assemble the cupcakes
- Make the chocolate buttercream. Add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and the cocoa powder and mix until well combined and smooth.
- Add the vanilla extract and 2 tablespoons of cream and mix until well combined and smooth.
- Add the remaining powdered sugar and salt and mix until well combined and smooth.
- Add additional heavy cream, as needed, to get the right buttercream consistency.
- Use a cupcake corer or small, sharp knife to remove the cupcake cores.
- Add the buttercream to a piping bag fitted with a medium sized star tip, I used Ateco 844. Pipe a ring of buttercream around the outer edge of each cupcake.
- Fill the cupcake core and the middle of the buttercream ring on top with the coconut pecan filling. Serve.
- Store cupcakes in an air-tight container in the fridge. Serve cool or at room temperature, but not cold, for the best texture. Cupcakes are best if eaten within 3-4 days.
Notes
- Evaporated milk: Evaporated milk and sweetened condensed milk look similar and are often confused, but they cannot be used interchangeably. So, make sure you grab the right one.
- Storage: Seal any leftovers in an airtight container tall enough to accommodate the frosting (ideally a cupcake carrier) and store them in the fridge for up to 4 days.
- Freezing: When stored properly in a freezer-safe airtight container, these cupcakes will keep in the freezer for up to 3 months. Allow them to thaw in the fridge before enjoying.
- Serving: These goodies are best at room temperature, so let them sit out on the counter for a bit before serving.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Question…..I want to make these this weekend. I know you mention they freeze well but was that all assembled or just the cakes? I’m thinking just the cakes and I can core and frost later but will they be ok and get goopy if I core and fill before I freeze?
I know the cupcakes a lone freeze great, and I do believe they’d freeze well with the filling. I don’t think they’ll get goopy. Just thaw them in the fridge so you don’t get excess condensation that could make them soggy.
So good and coring the cupcake was so easy. I was a little intimidated, but it was so easy! Filling the cupcake with the coconut/pecan filling was a fun surprise when you bite into it. Made it gluten free and it was perfect. Thanks Lindsay! As always all your recipes are a hit!!!
Awesome! I’m glad you enjoyed them! 🙂 I’m glad they worked as gluten free too!