German Chocolate Cupcake Recipe - Decadent & Irresistible! (2024)

While I’ve eaten German chocolate cake for years, I haven’t made many in the past! I’ve been playing around with that classic German chocolate cake “frosting” this month and I’m finally happy with my own version of it. With that being said, it’s high time I share my German chocolate cupcake recipe.

Getting the Topping Right for This German Chocolate Cupcake Recipe

While a delicious cupcake base and decadent chocolate frosting are all good and dandy, what really makes anything German chocolate is the iconic coconut pecan topping.

Some people even call it German chocolate frosting! I can’t really get behind that, because a caramelized coconut and pecan mixture just isn’t frosting in my mind.

Regardless of what you call it, it’s the star of the show. It’s what gives this german chocolate cupcake recipe all its pizazz!! After a few rounds of recipe testing, I found that I prefer equal portions of shredded coconut and chopped pecans.

If you really want to pack this filling with flavor, I recommend toasting your chopped pecans on a parchment lined baking sheet for 5-7 minutes in a 350 F / 175 C oven.

I shake the pan half-way through to help them brown evenly. It really takes the filling to the next level!

Substitutions and Swaps – Chocolate Cupcakes

These German chocolate cupcakes use quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make:

• Chocolate Chips– You can use milk, dark or semi-sweet chocolate to make these chocolate cupcakes! Just be sure it’s a good quality chocolate, so it will melt down smoothly.
• Buttermilk– You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Instant Espresso or Coffee – This ingredient is optional, so if you hate coffee, you can omit it. However, you can’t really taste the coffee once the cupcakes are baked! I just like adding a bit of coffee because it enhances the chocolate flavor.
• All Purpose Flour– This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.
• Granulated Sugar– I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of these cupcakes.
• Vegetable Oil– You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
• Eggs– If you have an egg allergy you can use 2 flaxseed eggs or 1/2 cup of unsweetened applesauce.
• Vinegar– This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.

Substitutions and Swaps – Chocolate Buttercream Frosting

• Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream– Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Cocoa Powder – If you’re out of cocoa powder, you can use additional powdered sugar in its place.
• Dark Chocolate– you can use milk, dark or semi-sweet chocolate to make this chocolate frosting! Just be sure it’s a good quality chocolate, so it will melt down smoothly.

Tips for Making the Best German Chocolate Cupcakes:

• Make your own buttermilkif you don’t any! Add 1 Tbsp of lemon juice or vinegar to 1 cup of whole milk for every cup of buttermilk you need.
• Properly measure your flour(spoon into the cup measure, then level) oruse akitchen scaleto measure your dry ingredients.
• Ingredients at room tempmix together better! Set out any cold ingredients ahead of time.
• Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• Amp up the flavor of the coconut pecan topping by toasting your chopped pecans on a parchment lined baking sheet for 5-7 minutes in a 350 F oven.
• Constantly stir the coconut pecan topping as you make it!! Otherwise, the egg yolks can scramble.
• Use a small cookie scoop to add the coconut pecan filling onto each cupcake. It helps you add the exact same amount to each cupcake and makes it easy to spread it into a perfectly even layer.
• One batch of battercan also be used to make one9×13 inch German chocolate sheet cake. Bake it at 325 F / 163 C for 33-38 minutes.

Let Me Know What You Think!

If you try making this german chocolate cupcake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

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