These German Chocolate Cupcakes are really fun to make, and it’s even more fun to surprise people with how good they are! I used a boxed cake mix that I jazzed up with some additional ingredients, and then made a homemade caramel coconut pecan frosting along with a rich chocolate frosting. This decadent treat will bring you and your taste buds so much joy!
Why You’ll Love This German Chocolate Cupcakes Recipe
We all know I love chocolate and caramel however I can get them, so once I got this idea in my head to make a German chocolate cake I just couldn’t drop it. The problem I have had with this cake in the past is that it’s so rich and decadent – I can’t stop eating it! I solved that problem by making it into cupcakes.
Each individual cupcake has the perfect proportions of rich cake, creamy coconut caramel frosting, and chocolatey frosting too! Finally, I can have this cake and feel satisfied!
It’s also really satisfying to make, too! I used a boxed cake mix for a teensy shortcut because I knew I also wanted to spice it up, as well as put energy into both frostings. Once you’ve assembled these cupcakes you’re going to feel like a baking goddess!
More Cupcake Recipes You’ll Love
- Strawberry Shortcake Cupcakes
- Chocolate Cupcakes with Chocolate Buttercream
- Chocolate Zucchini Cupcakes with Cream Cheese Frosting
Ingredients
I love this recipe because we use a little shortcut with the boxed German Chocolate cake mix! However, we also spice up that cake mix with additional ingredients so the cupcakes come out ten times more decadent and delicious. It adds a few more ingredients to your shopping list, but once you have a bite you’ll realize it was worth it!
German Chocolate Cupcake Ingredients
- German chocolate cake mix
- Eggs
- Oil
- Buttermilk
- Plain yogurt or sour cream
- Vanilla
Caramel Coconut Pecan Frosting Ingredients
- Sugar
- Evaporated milk
- Butter
- Vanilla
- Egg yolks
- Sweetened flake coconut
- Chopped pecans
Chocolate Frosting
- Butter
- Powdered sugar
- Unsweetened cocoa powder
- Vanilla
- Milk
- Salt
How To Make German Chocolate Cupcakes
Step 1: Preheat and Prep
Preheat the oven to 350 degrees F and line 2 muffin tins with 24 cupcake liners. Set the tin aside for later.
Step 2: Make Cupcake Batter and Bake
- In a large bowl, or the bowl of your stand mixer, combine all the cake ingredients.
- Beat on low for 30 seconds, just to combine, then on high for 2 minutes.
- Using a scoop or spoon, carefully distribute the batter among the 24 cupcake liners.
- Bake for 18 minutes, or until a toothpick inserted comes out clean.
Step 3: Mix Caramel Coconut Pecan Frosting
- Combine the sugar, milk, butter, vanilla, and yolks in a medium saucepan.
- Cook over medium-low heat for 10-12 minutes, stirring frequently until it’s thick.
- Stir in the coconut and pecans.
- Cool completely.
Step 4: Make Chocolate Frosting
- In a large bowl, beat the butter until it’s light in color and fluffy.
- Add in the powdered sugar, cocoa powder, and vanilla.
- If it’s too thick, add in a little milk.
- Add in the pinch of salt.
- Spoon it into a piping bag fitted with your desired tip.
Step 5: Assemble Cupcakes
Put a large spoonful of caramel coconut frosting in the middle of the cooled cupcake, and then pipe the chocolate frosting around the outside of the caramel coconut frosting. Enjoy!
FAQs
While “regular” chocolate cake uses cocoa powder, German chocolate cake has a fattier version of chocolate at its base. It has a mild and light chocolate flavor.
Sinking cakes (and cupcakes!) is most commonly due to the oven temperature. If you’re cooking it too low, you’ve put the cupcakes in the oven before it’s preheated, or you’re opening and closing the oven to check on the cupcakes regularly, you’ll likely get some sunken cakes.
The best course of action is to wait until the oven is fully heated to 350 degrees F and then don’t touch it until at least 18 minutes have gone by, at which point you can check their doneness with a toothpick.
Storage
Store your cupcakes at room temperature in an airtight container for 2-3 days, or pop the airtight container in the refrigerator to make them last for about 5 days.
More Chocolate Cake Recipes To Try
- Chocolate Fudge Raspberry Cake
- Chocolate Zucchini Bundt Cake
- Devil’s Food Cake
- Chocolate Peanut Butter Poke Cake
- Chocolate Turtle Cake
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
German Chocolate Cupcakes
Ingredients
- Cupcakes
- 1 box german chocolate cake mix
- 3 large eggs
- 1/2 cup oil
- 1/2 cup buttermilk
- 3/4 cup plain yogurt or sour cream
- 1 tablespoon vanilla
- Caramel Coconut Pecan Frosting
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 3 large egg yolks
- 1 1/3 cups sweetened flake coconut
- 1 1/3 chopped pecans
- Chocolate Frosting
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- pinch of salt
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners, set aside.
- In a large bowl or the bowl of your stand mixer combine all the cake ingredients. Beat on low for 30 seconds, just to combine then on high for 2 minutes. Using a scoop or spoon carefully distribute batter among the 24 cupcake liners. Bake for 18 minutes or until a toothpick inserted comes out clean.
- For the Caramel Coconut Pecan Frosting combine the sugar, milk, butter, vanilla and yolks in a medium saucepan. Cook over medium low heat for 10-12 minutes stirring frequently, until thick. Stir in coconut and pecans. Cool completely
- For the Chocolate Frosting in a large bowl beat the butter until light in color and fluffy. Add in the powdered sugar, cocoa powder and vanilla. If too thick add in a little milk. Add in the pinch of salt. Spoon into a piping bag fitted with your desired tip.
- Assembly- Put a large spoonful of caramel coconut frosting in the middle of the cupcake. Then pipe the chocolate frosting around the outside of the caramel coconut frosting.
