German Chocolate Cupcakes

Diane Rodriguez


Relatively easy to put together and they taste amazing. A Martha Stewart recipe.


★★★★★ 1 vote

25 Min
20 Min


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3/4 c
unsalted butter, room temp, plus more for tins
2 c
cake flour, sifted, plus more for tins
1 tsp
baking soda
3/4 tsp
1 1/3 c
3 large
1 1/2 tsp
pure vanilla extract
1 c
5 oz
semisweet chocolate, melted and cooled


3 large
egg yolks
1 can(s)
(12 oz) evaporated milk
1 1/4 c
packed light brown sugar
1 1/2 stick
(12 tbsp) unsalted butter, cut into small pieces and brought to room temp
1 tsp
pure vanilla extract
1/4 tsp
2 2/3 c
(7 oz.) sweetened flaked coconut
1 1/2 c
(6 oz.) pecans, toasted and coarsely chopped

How to Make German Chocolate Cupcakes


  • 1Cupcakes: Preheat oven to 350F. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda and salt.
  • 2With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
  • 3Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
  • 4Beat in vanilla. Reduce speed to low.
  • 5Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
  • 6Beat in chocolate until combined.
  • 7Divide batter evenly among prepared cups, filling each three-quarters full. Bake rotating tins halfway through, until a cake tester inserted in the centers comes out clean, 20 minutes.
  • 8Transfer tins to wire racks to cool for 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cupcakes onto racks and let cool completely.
  • 9To finish, use a serrated knife, and a gentle sawing motion, to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves and spread more frosting on top of each cupcake.
  • 10FROSTING: Combine egg yolks, evaporated milk, and brown sugar in a saucepan.
  • 11Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
  • 12Stir in vanilla, salt, coconut and pecans. Let cool completely.

Printable Recipe Card

About German Chocolate Cupcakes

Course/Dish: Cakes, Chocolate
Main Ingredient: Sugar
Regional Style: American
Hashtags: #coconut, #cupcake

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