German Chocolate Cupcakes

A reader, Jackie, says: “These are the most tender cupcakes I’ve ever made. They tasted even better the next day as the flavor from that delicious frosting and filling settled into the cupcake. Amazing!”

German chocolate cupcakes are about to be your new dessert obsession! Tender chocolate cupcakes are filled with spiked chocolate ganache (with a hint of bourbon!) and topped off with a tall mound of thick, pecan-coconut frosting. These cupcakes are a must-try if you love my classic German chocolate cake!

I developed this recipe several years ago, and as time has passed, readers have come to me with a few repeated questions. Are the cupcakes supposed to be flat on top? Why do you add hot coffee to an unbaked cake batter? Can I make these in advance? I’m answering them all in this updated post, below!

Key Ingredients

These are the main ingredients needed to make the best German chocolate cupcakes. You can find the full list of ingredients in the recipe card below.

Cocoa powder — unsweetened cocoa powder gives the cupcakes their irresistible chocolate flavor. I use Hersey’s Special Dark cocoa, which is Dutch-processed. This type of cocoa is processed in a certain way that makes it less bitter and with a deeper chocolate flavor. You can use natural cocoa powder if you wish.

German chocolate — you can find sweet German chocolate bars with the other baking chocolates and chocolate chips at most grocery stores. I typically use Baker’s brand. If you can’t find it, use a bar of semisweet chocolate instead.

Coffee — hot coffee deepens the chocolate flavor in the cocoa powder and hydrates the flour for moist, delicious cupcakes.

Sour cream — the addition of sour cream also produces very tender cupcakes and adds rich complexity to their flavor. (It’s also my secret ingredient for chocolate cupcakes that stay moist for days!)

Evaporated milk — not to be confused with sweetened condensed milk, which is very thick, evaporated milk is simply regular milk that is cooked to remove some of the water it naturally contains. This makes it thicker and more concentrated. It is essential for the texture of the frosting, and is usually found near the other canned milks at the grocery store.

Coconut — sweetened shredded coconut is perfect for this frosting to add sweetness and texture. I don’t recommend using larger flaked coconut; it will make the frosting less thick and not very scoopable.

Nuts — chopped toasted pecans are the classic choice, but you can also use chopped toasted walnuts or chopped macadamia nuts if you like.

Filling — for the modified chocolate ganache filling, you need semisweet chocolate bars, heavy cream, and a small splash of bourbon. If you’re not a fan of the taste of bourbon or plan on serving these cupcakes to children, simply leave it out!

How To Remove The Center Of A Cupcake

I’ve tried many methods for “coring” cupcakes over the years, and my favorite method by far is using an apple corer! Simply press the apple corer into the cupcake, going about 1 inch deep (don’t go all the way through!), twist, and pull it out. You’ll have a perfect cavity in the middle to add the filling. Hold onto the centers! You’ll need to trim them and pop them back on once all the cupcakes are filled. But, if the removed centers fall apart, don’t worry about it– as the frosting will cover the ganache filling just fine.

If you don’t have an apple corer, use a paring knife to cut an opening in the center of the cupcake, about 1 inch wide and 1 inch deep, angling downward to form a cone shape. Trim the bottom of the remaining cone-shaped piece, leaving a ½-inch thick circle to use for covering the filling.

You can also use a piping tip to remove the center. My executive editor Sarah happened upon this hack when she couldn’t find her apple corer, and it works brilliantly! Simply push the wide end of the piping tip into the cupcake, twist, and pull it out. It works basically the same way an apple corer does.

Why Do You Add Hot Coffee To The Cake Batter?

I get asked this question a lot when making chocolate cake batters. Recipes often use hot water, like I do in my chocolate cake recipe. The heat does two things: it blooms the cocoa powder for a richer flavor, and it quickly hydrates the flour for moister cupcakes. Hot coffee takes it to the next level by intensifying the chocolate flavor even more. Coffee naturally enhances the flavor of chocolate, so by using coffee at a hot temperature, you get both benefits— the result is a much richer, more decadent cupcake.

If you’re not a fan of the flavor of coffee, don’t fret! Only ¼ cup is added to the batter, so the German chocolate cupcakes don’t taste like coffee. They just taste like rich chocolate! If you can’t use coffee for any reason, you can replace it with hot water.

Can I Make These Ahead Of Time?

Absolutely! These cupcakes hold very well once filled and frosted (and even taste better the next day!). Cover and store them in the fridge. I recommend serving them within a day or two for the best texture.

You can also make the components in advance. For the frosting, make it and refrigerate it for up to 5 days!

The cupcakes can be baked a day ahead, covered, and left at room temperature. If filled with ganache, cover, and refrigerate them. If you need to keep the unfrosted cupcakes longer than 1 day, I would freeze them to keep them fresh. (Freezing instructions can be found in the “How To Store” section below!)

Pro Tips For Making This Recipe

Measure the flour correctly. A kitchen scale is the best way to avoid accidentally measuring ingredients. For example, using too much flour will cause your German chocolate cupcakes to turn out dry. If you don’t have a scale, fluff any dry ingredients like the flour in its container, scoop it out with a spoon, add it to your measuring cup, and level off the top with a knife. This method will prevent you from overpacking the measuring cup.

Use room temperature ingredients. Use room temperature eggs and dairy so they are easier to incorporate into the cupcake batter. Set them out about an hour before you start the recipe. If you forget to set out the butter, follow my simple tricks for softening butter quickly.

Let the cupcakes cool completely before removing the centers. If they’re still warm, they will be very soft and can fall apart when you try to core them.

You can skip adding the ganache filling if desired. If you don’t want to add the filling, you don’t need to core the German chocolate cupcakes, so you can skip Steps 13 and 14 of the recipe. Just make a small amount of ganache to drizzle on top, or leave that off too— it’s up to you!

How To Make German Chocolate Cupcakes

Here are step-by-step process images and instructions for this German chocolate cupcake recipe! The full set of recipe instructions is in the recipe card below.

1. Sift the flour, cocoa powder, baking powder, and salt into a medium bowl, and set aside. Place the chopped German chocolate in a bowl and pour the hot coffee on top. After it sits for a few minutes, whisk to melt all of the chocolate, and set aside for now. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth and creamy. Add the sugar and continue beating until it becomes fluffy, then add the eggs one by one and mix well in between. Add the vanilla extract and combine.

2. Then, add the melted chocolate and coffee mixture, and beat to incorporate. In a small bowl, whisk together the whole milk and sour cream. With the mixer on low speed, add a third of the dry ingredients mixture and mix until just combined. Follow with half the milk mixture and beat until just combined. Continue alternating until all the flour mixture and milk mixture have been added. Divide the batter evenly among 16 cupcake liners added to two 12-cup cupcake pans. Bake at 350°F until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack. Let cool completely to room temperature.

3. Combine the brown sugar, evaporated milk, egg yolks, butter, and salt in a medium saucepan. Cook over medium heat until the mixture begins to boil and thicken. Remove from the heat and stir in the coconut, chopped pecans, and vanilla extract. Allow the frosting to cool until it is spreadable, which will take between 30 and 60 minutes.

4. Make the ganache in a heatproof bowl by combining the chocolate and heated heavy cream. Whisk together until smooth, then pour in the bourbon and whisk again. Remove the center of each cupcake and trim the bottom of the removed cupcake centers. Set aside.

5. Fill the cored cupcake holes with chocolate ganache. Top with the pieces you saved from the core.

6. Frost generously with coconut pecan frosting and drizzle the German chocolate cupcakes with more ganache. Add a candied pecan to the top of each cupcake for garnish.

4.93 from 92 votes

German Chocolate Cupcakes Recipe

German Chocolate Cupcakes are fluffy and decadent with a chocolate ganache filling and sweet pecan coconut frosting.

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Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 16 Cupcakes

Calories 609kcal

Author John Kanell

Video

Equipment

• ▢
  12 cup regular muffin tin
• ▢
  Cupcake liners
• ▢
  Stand mixer

Ingredients

For the Cupcakes:

• ▢ 1½ cups all-purpose flour (180g)
• ▢ 3 tablespoons unsweetened cocoa powder
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ 2 ounces German Chocolate chopped (57g/ half of a 4oz bar)
• ▢ ¼ cup hot coffee (60mL)
• ▢ 6 tablespoons unsalted butter softened (84g)
• ▢ 1¼ cups granulated sugar (250g)
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup whole milk room temperature, (120mL)
• ▢ ⅓ cup sour cream room temperature, (80g)

For the Frosting:

• ▢ 1 cup + 2 tablespoons packed light-brown sugar (250g)
• ▢ 1 12-ounce/ 355mL can evaporated milk
• ▢ 3 large egg yolks
• ▢ ¾ cup unsalted butter (170g)
• ▢ ¼ teaspoon salt
• ▢ 3⅔ cups sweetened flaked coconut (300g)
• ▢ 1½ cups pecans toasted and coarsely chopped (188g)
• ▢ 1 teaspoon pure vanilla extract
• ▢ 16 candied or toasted pecan halves for garnishing

For the Filling:

• ▢ 1 cup semisweet chocolate bars chopped (180g)
• ▢ ½ cup heavy cream (120mL)
• ▢ 1 tablespoon bourbon (optional)

Instructions

For the Cupcakes:

• Preheat the oven to 350°F (180°C) and place oven racks in the upper and lower third of the oven. Add 16 cupcake liners to two 12-cup cupcake pans.
• Sift the flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
• Place the chopped chocolate in a bowl and pour the hot coffee over top. Let it sit for a few minutes, then whisk to melt all of the chocolate. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer), beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three minutes). Stop and scrape down the sides of the bowl as needed.
• Add the eggs, one at a time, mixing well after each addition.
• Add the vanilla extract and beat to combine. Then add the melted chocolate and coffee mixture, and beat until incorporated.
• In a small bowl, whisk to combine the milk and sour cream.
• Beating on low speed, add a third of the flour mixture, mixing just until combined. Add half of the sour cream mixture, beating just until combined. Continue alternating with another third of the flour, the rest of the sour cream, and finally the remaining flour.
• Divide the batter evenly among cupcake papers. Bake for about 18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool completely.

For the Frosting:

• In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, for about 5 minutes, until the mixture begins to boil and thicken. Remove from the heat and stir in the coconut, pecans, and vanilla extract. Let cool until spreadable (about 30-60 minutes).

For the Ganache Filling:

• Place the chocolate in a heatproof bowl and set aside.
• Heat the cream in a small saucepan over medium heat, just until it begins to bubble (do not let it boil.) Pour the cream over the chocolate and allow it to sit for a few minutes. Whisk together until there are no lumps. Pour in the bourbon if using and whisk again.

For the Assembly:

• Use an apple corer to remove the center of each cupcake, being careful not to cut all of the way through to the bottom. Trim the bottom of the removed cupcake centers, leaving a ½-inch thick piece from the top. Set aside the top pieces.
• Fill the cored cupcake holes with a big spoonful of ganache. Top with the reserved pieces from the core.
• Cover the tops generously with coconut frosting. Drizzle with more ganache, and add a candied pecan to the top of each cupcake.

Notes

• When removing the cupcake centers, be careful not to go all the way through to the bottom. Otherwise, when you fill the cupcakes, the ganache will leak out through the bottom. Instead, only go about 1 inch into the middle of the cupcakes. And don’t worry about it being perfectly neat, either, since you’ll cover the top of the cupcake. The frosting hides any imperfections!

Nutrition

Calories: 609kcal | Carbohydrates: 61g | Protein: 7g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 228mg | Potassium: 331mg | Fiber: 4g | Sugar: 45g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 3mg

*Nutrition Disclaimer

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Should The Cupcake Tops Bake Up Flat?

Yes, this is normal, and I developed the recipe for them to bake up with flat tops! The gooey pecan-coconut frosting forms a tall mound on each cupcake, and a flat, even surface is better for holding the frosting. A more domed cupcake top could cause the frosting to slide off.

How To Store

Refrigerating: Frosted German chocolate cupcakes will keep well in an airtight container in the refrigerator for up to 5 days. I recommend letting them sit out at room temperature for about 30 minutes to warm up slightly, for the best texture.

Freezing: While you can freeze frosted German chocolate cupcakes, I prefer freezing them unfrosted and unfilled (the texture of the frosting and ganache can change once thawed). Once completely cool, wrap the cupcakes well with plastic wrap and aluminum foil and place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding the ganache filling and coconut frosting.

More Chocolate Dessert Recipes To Try

These are some of my other favorite chocolate dessert recipes that I recommend you try next!

If you love these cupcakes, then you have to try my classic German chocolate cake. This 5-star rated recipe has three layers of chocolate cake stacked with so much gooey pecan frosting! There’s a reason so many readers say, “It’s the best I’ve ever had!”

German chocolate cookies combine a chewy chocolate cookie base with the gooey pecan frosting I love from the classic cake.

These chocolate cupcakes are super tender and moist, and are topped with a rich chocolate buttercream frosting.

If you’re looking for the richest chocolate layer cake around, try my devil’s food cake! The texture is incredibly fluffy while also being rich and moist. It’s a chocolate lover’s dream cake.

If you’ve tried this German chocolate cupcake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!