German Chocolate Cupcakes
These German Chocolate Cupcakes are a dessert lover’s dream come true! Combining a rich, moist chocolate cupcake with creamy chocolate buttercream frosting and a gooey coconut pecan topping. Perfect for holidays, special occasions, or simply treating yourself, these cupcakes bring all the indulgence of a classic German chocolate cake in a perfectly portioned size. With a few easy swaps, they’re eggless, dairy-free, and incredibly easy to make!
Yield: 12 cupcakes
Prevent your screen from going dark
Equipment
- 12 cup Cupcake Pan
- mixing bowls
- Electric Whisk
- Star Nozzle 1M
Ingredients
Chocolate Cupcake Instructions
- 240 ml Milk*
- 1 tsp Apple Cider Vinegar or lemon juice
- 130 g Cane Sugar*
- 60 ml Vegetable Oil
- 2 tsp Vanilla Extract
- 1¼ tsp Baking Powder
- ¾ tsp Baking Soda
- 30 g Cocoa Powder
- 150 g All Purpose Flour
- ¼ tsp Salt
Chocolate Buttercream Frosting Ingredients
- 150 g Butter* cut into cubes
- 165 g Powdered Sugar sifted
- 40 g Cocoa Powder sifted
- 1 tsp Vanilla Extract
- 40 ml Whipping Cream* room temperature
Coconut Pecan Topping
- 60 ml Milk*
- 60 ml Whipping Cream*
- 60 ml Maple Syrup or agave syrup/golden syrup
- 55 g Dark Brown Sugar or coconut sugar
- 8 g Cornstarch
- 1 tsp Vanilla Extract
- 93 g Unsweetened Shredded Coconut or desiccated coconut
- 55 g Chopped Pecans toasted, adjust to your liking
Instructions
Chocolate Cupcake Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
- In a bowl, mix together the milk and vinegar. Let it sit for 5 minutes, then add the sugar, oil, and vanilla extract. Stir until the sugar is almost dissolved.
- In a separate bowl, sift together all the dry ingredients (baking powder, baking soda, cocoa powder, flour, and salt).
- Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Fill each cupcake liner about 3/4 of the way with the batter.
- Bake in the preheated oven for 13-15 minutes or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
Coconut Pecan Topping Instructions
- In a pot, combine the milk, cream, maple syrup, cornstarch, and brown sugar. Bring to a boil, stirring constantly.
- Once it begins to thicken, remove from heat and stir in the vanilla, shredded coconut and chopped pecans.
- Let the mixture cool to room temperature and set it aside.
Chocolate Buttercream Frosting Instructions
- In a mixing bowl, beat the butter with an electric whisk or paddle attachment on medium speed for about 2 minutes, until it becomes soft and fluffy.
- Sift the powdered sugar and cocoa powder into the bowl in 2-3 parts, then beat on medium speed for 4-5 minutes, or until smooth and well combined.
- Add the whipping cream and vanilla extract, then mix on medium speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.
Assembly Instructions
- Once the cupcakes have cooled completely, arrange them on a clean plate or cupcake stand.
- Prepare a piping bag fitted with a star nozzle Wilton 1M, and pipe the chocolate buttercream frosting evenly on top of each cupcake.
- Spoon or pipe a generous amount (at least 1 tablespoon) of the Coconut Pecan Topping into the center of the frosting as shown. For extra flair, top with additional chopped pecans, shredded coconut, or a drizzle of chocolate if desired.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Whipping Cream: Unsweetened Dairy-free Whipping Cream or Canned Coconut Cream at room temperature for the vegan version or any plain whipping cream of your choice.