German Chocolate Cupcakes
These sweet and nutty German Chocolate Cupcakes are moist and decadent small batch cupcakes made with German chocolate then topped with an ooey gooey coconut pecan frosting made without evaporated milk. Make them for celebrations such as birthdays and anniversaries!
I’m a huge fan of German chocolate.
Of course you have the classic German chocolate cake and mini German chocolate cake.
Then some twists with German chocolate cheesecake, German chocolate ice cream, and German chocolate pecan pie.
But when I realized I didn’t have a recipe for German Chocolate Cupcakes, I was shocked!
Something so easy to make yet never published. Especially since my parents love to request them.
German chocolate cake cupcakes are moist and decadent chocolate cupcakes topped with an ooey gooey coconut pecan frosting.
As I was looking at other German chocolate cupcake recipes to see how I wanted to photograph mine, I noticed most of them did not include one essential ingredient – German’s chocolate.
How can you call them German chocolate if there’s no German chocolate?!
That’s why my German chocolate cake cupcakes are classic and authentic. The real deal. No imposter cocoa cupcakes masquerading here.
I took my small batch chocolate cupcakes, swapped in German chocolate for the semisweet, then topped them with my German chocolate cake frosting.
They’re sweet and nutty, making them perfect for celebrations such as birthdays and anniversaries.
Why You’ll Love This German Chocolate Cupcake Recipe
- It’s authentic! – Uses melted German’s chocolate and not just cocoa powder
- Makes a small batch! – These cupcakes are dangerous for small households, so it makes less than a dozen for portion control.
- Can be made ahead of time! – The frosting does require some chill time before using, so you can make it early then frost when ready
What is German chocolate?
Despite its name, German chocolate cake is not German.
It got its name from a guy named Sam German who discovered a new type of chocolate to use, which you can find in a green box labeled at German’s chocolate.
It’s purely coincidental his name happened to be the word German and not in any relation to Germany.
The name of the cake started out as German’s chocolate cake, which meant the cake belonged to Sam German. However, along the way the ‘s was dropped, making it seem like the cake came from Germany.
Ingredients For German Chocolate Cupcakes
To make the best German chocolate cake cupcakes from scratch, you’ll need the following ingredients:
- German chocolate: Baking chocolate made from ground cocoa nibs containing both cocoa solids and cocoa butter. Look for German’s chocolate in a green box which is around 48% cacao. If you’re having trouble finding it, use semisweet which is around 55% cacao.
- All-purpose flour: Measure your flour by spooning it into your cup. Using the scoop and pack method means you’ll end up with more flour than directed.
- Cocoa powder: Adds a deep chocolate flavor you cannot accomplish with baking chocolate alone
- Baking soda: Leavening agent that makes your cake rise.
- Espresso powder: Optional but coffee really brings out the chocolate flavor. Using a small amount won’t have your cupcakes tasting like coffee.
- Salt: Needed for flavor if using unsalted butter
- Butter: Not only does fat add flavor, butter helps the cake rise from its steam when it melts, trapping carbon dioxide in the batter as it bakes. This creates a tender crumb texture.
- Granulated sugar: Helps sweeten and caramelize the cake.
- Brown sugar: Because brown sugar includes molasses, it helps make the cake a little more moist than using all granulated plus it reacts with the baking soda to help them rise.
- Egg: Adds structure to the cupcakes
- Vanilla: Much like salt and coffee, vanilla makes chocolate taste extra chocolatey.
- Buttermilk: The acidity from the buttermilk is needed to activate the baking soda. If you don’t have any, substitute whole milk plus lemon juice or vinegar. I highly recommend whole milk and not low fat or skim because the extra fat helps keep the batter moist.
- Hot coffee: Enhances the chocolate flavor. If you don’t want to use coffee, substitute hot water.
How To Make German Chocolate Cupcakes
Here’s how to make German chocolate cupcakes for two:
- Cream butter and both sugars.
- Beat in egg, vanilla, and melted chocolate.
- Add dry ingredients alternately with the buttermilk and coffee, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Fill paper liners.
- Bake at 350F for 18-20 minutes or until a toothpick inserted in the center comes out with a few crumbs (but not wet batter).
- Frost and enjoy!
Cupcakes and frosting can be made up to 2 days ahead of time. Cover and store unfrosted cupcakes at room temperature for up to 3 days or frosted in the refrigerator for up to 1 week. German chocolate frosting must be refrigerated due to the egg yolk.
For best results, let refrigerated cupcakes sit at room temperature 15-30 minutes before serving.
Can you freeze German chocolate cupcakes?
Yes, you can freeze German chocolate cake cupcakes, frosting and all!
To freeze frosted cupcakes, place them on a cookie sheet and freeze for an hour. Once firm, wrap each cupcake in plastic wrap then stick in a freeze-safe plastic bag. Freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.
More Small Batch Cupcake Recipes
Loved this German chocolate cupcake recipe? Here are more small batch cupcake recipes:
German Chocolate Cupcakes
These sweet and nutty German Chocolate Cupcakes are moist and decadent small batch cupcakes made with German chocolate then topped with an ooey gooey coconut pecan frosting made without evaporated milk.
Ingredients
- 1 ounce German's chocolate, chopped (can substitute semisweet)
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon espresso powder
- 1/4 teaspoon table salt
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1/4 cup packed brown sugar (soft and moist, not hard and clumpy)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup whole-fat buttermilk or whole milk with 1 teaspoon lemon juice added, room temperature
- 2 tablespoons hot coffee or water
- 1 recipe German Chocolate Cake Frosting
Instructions
- Preheat oven to 350F. Line a cupcake pan with 8 paper liners.
- Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chopped chocolate and melt until smooth. Remove from the heat and cool while you make the batter.
- In a medium bowl, sift together the flour and cocoa then stir in the baking soda, espresso powder, and salt.
- In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer), beat together the butter, brown sugar, and sugar until light and creamy, about 1-2 minutes.
- Scrape down the bowl then beat in the egg, vanilla, and melted chocolate.
- Mix together the buttermilk and coffee in the measuring cup then add the flour mixture on low speed alternately with the buttermilk mixture, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Transfer the batter to the cupcake liners, filling them halfway full. Bake 18-20 minutes or until a toothpick inserted in the middle comes out with a few crumbs (no wet batter). Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
- Once cool, decorate with German chocolate cake frosting (get recipe here).
Store unfrosted cupcakes at room temperature for up to 3 days. Refrigerate frosted cupcakes for up to 1 week. Let them sit at room temperature for about 15-30 minutes before serving to get rid of the chill.
Notes
- Enjoyed this recipe? Check out my German Chocolate Cake and German Chocolate Cheesecake.
- Want more? Check out my full list of Small Batch Cupcake Recipes.
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