Ingredients for Chocolate Frosting for German Chocolate Cupcakes

1 cup unsalted sweet cream butter, softened
2 1/2 cups powdered sugar 
1/4 cup cocoa powder
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract 
1 disposable piping bag fitted with a star tip

Ingredients for Coconut Pecan Topping 

1/2 cup evaporated milk 
2 large egg yolks
1/2 cup packed light-brown sugar
1/4 cup unsalted sweet cream butter
1/2 teaspoon vanilla extract
1 cup sweetened shredded coconut
3/4 cup pecan chips
small ice cream scooper

Directions for German Chocolate Cupcakes

Chocolate Cupcakes:

Preheat oven to 350°F.

Line your muffin pans with cupcake liners and set aside.

In a large bowl, add together the flour, baking powder, baking soda, cocoa powder, and salt. Sift to combine.

Add in the sugar and brown sugar and stir until combined.

Add the oil, buttermilk, egg, and vanilla extract, and stir until combined.

Pour the batter 3/4 in the cupcake liners.

Fill each one 3/4 of the way full.

Bake at 350°F for 17-20 minutes.

Remove the cupcakes from the oven.

Transfer the cupcakes to a wire rack to cool.

Directions for Coconut Pecan Topping:

Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar and butter over medium heat.

Make sure to stir constantly until thickened. Should take about 15 minutes.

Remove from heat and strain using a mesh strainer.

Stir in the vanilla, shredded coconut and pecan chips.

Allow mixture to cool completely.

Chocolate Frosting for German Chocolate Cupcakes Directions

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the butter on medium speed and beat for 1 minute.

Add in the powdered sugar and cocoa powder 1 cup at a time.

Continue to mix to combine.

Add the heavy whipping cream and vanilla extract.

Mix on medium-high speed until the mixture is combined.

Scoop the frosting into the piping bag.

Frost the cupcakes using the chocolate frosting.

Using a small ice cream scooper, scoop some of the coconut mixture onto the top of the chocolate frosting

Enjoy these delicious German Chocolate Cupcakes!

The Best German Chocolate Cupcakes

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Delicious German Chocolate Cupcakes recipe from scratch! Perfect for parties, school fundraisers, and dessert!

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Ingredients

• Ingredients for Chocolate Cake
• 1 cup flour
• ¼ cup plus 2 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup brown sugar
• ½ cup sugar
• ⅓ cup Canola oil
• ½ cup buttermilk
• 1 large egg room temperature 
• 1 teaspoon pure vanilla extract
• Ingredients for Chocolate Frosting
• 1 cup unsalted sweet cream butter, softened
• 2 1/2 cups powdered sugar 
• 1/4 cup cocoa powder
• 3 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract 
• 1 disposable piping bag fitted with a star tip
• Ingredients for Coconut Pecan Topping 
• 1/2 cup evaporated milk 
• 2 large egg yolks
• 1/2 cup packed light-brown sugar
• 1/4 cup unsalted sweet cream butter
• 1/2 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 3/4 cup pecan chips
• small ice cream scooper

Instructions

Preheat oven to 350°F.

Line your muffin pans with cupcake liners and set aside.

In a large bowl, add together the flour, baking powder, baking soda, cocoa powder, and salt. Sift to combine.

Add in the sugar and brown sugar and stir until combined.

Add the oil, buttermilk, egg, and vanilla extract, and stir until combined.

Pour the batter 3/4 in the cupcake liners.

Fill each one 3/4 of the way full.

Bake at 350°F for 17-20 minutes.

Remove the cupcakes from the oven.

Transfer the cupcakes to a wire rack to cool.

For the Coconut Pecan Topping:

Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar and butter over medium heat.

Make sure to stir constantly until thickened. Should take about 15 minutes

Remove from heat and strain using a mesh strainer

Stir in the vanilla, shredded coconut and pecan chips.

Allow mixture to cool completely

Chocolate frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the butter on medium speed and beat for 1 minute.

Add in the powdered sugar and cocoa powder 1 cup at a time.

Continue to mix to combine.

Add the heavy whipping cream and vanilla extract.

Mix on medium-high speed until the mixture is combined.

Scoop the frosting into the piping bag.

Frost the cupcakes using the chocolate frosting.

Using a small ice cream scooper, scoop some of the coconut mixture onto the top of the chocolate frosting.

Nutrition Information:

Yield: 24 Serving Size: 1 cupcake
Amount Per Serving: Calories: 350