German Chocolate Cupcakes

Recipe Rating:
 2 Ratings
Serves: 24 cupcakes
Prep Time:
Cook Time:


1 box devil's food cake mix
3 extra large eggs
1/2 cup oil
2 tsp. vanilla
3/4 cup buttermilk (homemade directions below)
1 cup sour cream
3 extra large egg yolks (save whites for another use)
1 cup evaporated milk (*not sweetened condensed)
1 cup sugar
1/2 cup (1 stick) real butter, don't sub
1 1/2 tsp. vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups sweetened flaked coconut
4 oz. cream cheese, room temp
1/2 cup (1 stick) real butter, softened, don't sub
2/3 cup unsweetened baking cocoa
3 cups powdered sugar
2 tsp. vanilla
1 tbl. milk or cream, if needed

The Cook

Kelly Williams Recipe
Well Seasoned
Forked River, NJ (pop. 66,620)
Member Since Jul 2011
Kelly's notes for this recipe:
Even though this starts with a boxed mix, it's doctored well! And the homemade coconut pecan frosting and chocolate buttercream are from scratch. One of my favorite cakes in a pretty little cupcake! Very easy to make. Enjoy your day!
Photo by me.
Make it Your Way...

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Preheat oven to 350 and line two muffin tins with 24 cupcake liners. *If you don't have any buttermilk and you need to make your own, add 1 TBL. lemon juice to a 3/4 cup measuring cup. Fill rest of the way with milk. Stir and set aside to thicken. In large bowl, mix on low to combine the eggs, oil and vanilla. Dump in 1/3 of the cake mix. Mix til combined. Scrape sides and bottom. Add buttermilk and mix til combined. Scrape bowl again. Add another 1/3 of the cake mix and mix again. Scrape again. Add sour cream, mix, add last third of cake mix. Mix, scrape bowl, mix again til all is well combined. Fill cupcake liners 3/4 full. Bake 18-22 minutes til toothpick comes out clean. (Or has a few baked crumbs on it.) Set aside to cool.
German Chocolate Frosting:
Add egg yolks only to saucepan. Beat to mix with whisk. Whisk in evaporated milk and sugar well. Add cut up butter. Over medium heat, stirring constantly, bring to a boil. (Takes about 15 minutes.) Remove from heat. Stir in vanilla, coconut and pecans. Let cool completely.
Chocolate Buttercream:
Beat softened cream cheese and softened butter for 4 minutes. Add vanilla. Beat in. Add cocoa powder and powdered sugar. Beat for 3 minutes. If it is too thick, add the milk or cream. If you prefer a darker chocolate, add more cocoa.
Pipe buttercream around edges to create a barrier. Fill centers with scoops of cooled German Chocolate Frosting.

About this Recipe



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user Sherri Logan Williams logansw - Aug 20, 2012
user Kelly Williams Wildflours - Aug 20, 2012
Thanks, Sherri! :D (I snuck one for breakfast! Ssshhhh! ;) ;) )
user FREDA GABLE cookin4me - Aug 20, 2012
" A Gorgeous Presentation" . . . Love that Cake Plate.
I'd Love to Have one of them .
These Cupcakes look and Sound Wonderfu. . . Definately Saving.
Thanks . .
user Kelly Williams Wildflours - Aug 21, 2012
Aw, you're welcome, Freda! :D

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