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German Chocolate Cupcakes

These German Chocolate Cupcakes are a delightful treat filled with chocolate, coconut, and pecans, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ cup boiling water
For the Coconut Pecan Frosting
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry mix and mix until just combined.
  4. Carefully stir in the boiling water until the batter is well mixed.
Baking
  1. Pour the batter into the cupcake liners, filling each about ⅔ full.
  2. Bake for 18-20 minutes, until a toothpick comes out clean.
  3. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a medium bowl, beat the heavy cream until soft peaks form.
  2. Gradually add in the powdered sugar, mixing until smooth. Fold in the coconut, pecans, and vanilla until well incorporated.
Assembly
  1. Once the cupcakes are completely cool, spread or pipe on the coconut pecan frosting.

Notes

Don’t overmix the cupcake batter. For leftover storage, keep the cupcakes covered at room temperature for about 2-3 days. They can be frozen without frosting.