Dessert

German Chocolate Cupcakes Recipe

ByZoe Lane February 3, 2026February 3, 2026

Introduction

German Chocolate Cupcakes are a delightful twist on the classic cake, featuring rich cocoa flavor topped with a luscious coconut-pecan frosting. These moist cupcakes are perfect for any occasion and sure to satisfy chocolate lovers.

The image shows a close-up of a chocolate cupcake with a thick layer of light brown frosting that has a rough texture with small nut pieces mixed in, covering the top completely. The cupcake is partially eaten, revealing a dense, moist, dark brown cake inside with a slightly crumbly texture. The cupcake sits on a metal cooling rack with a blurred white marbled surface in the background. There are other similar cupcakes blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup milk
1/4 teaspoon white vinegar
1/3 cup all-purpose flour
4 teaspoons cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
4 teaspoons oil
1/4 teaspoon vanilla
1/4 cup brown sugar
5 oz. evaporated milk (the small can)
1/3 cup sugar
1 egg yolk
2 tablespoons unsalted butter
1/4 cup chopped pecans
1/2 cup sweetened coconut flakes

Instructions

Step 1: Preheat the oven to 350°F. Line 4 cups of a muffin tin with paper liners and gather all ingredients.
Step 2: Pour the milk into a small bowl, add the white vinegar, and let sit while preparing the rest of the ingredients.
Step 3: Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
Step 4: In another bowl, whisk the oil, vanilla, and brown sugar until combined.
Step 5: Add the dry ingredients to the oil and sugar mixture in two batches, alternating with the milk mixture. Whisk until smooth but avoid over-mixing.
Step 6: Divide the batter evenly among the 4 muffin cups. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Step 7: To make the frosting, combine evaporated milk, sugar, egg yolk, and butter in a small saucepan. Cook over medium-low heat, stirring constantly until the mixture begins to simmer at the edges. Reduce heat slightly and continue cooking while stirring for another minute until thickened.
Step 8: Remove from heat and stir in the chopped pecans and coconut flakes. Transfer to a bowl, let cool to room temperature, then refrigerate until ready to use.
Step 9: Once chilled and thickened, frost the cooled cupcakes generously with the coconut-pecan frosting and serve.

Tips & Variations

Use fresh sweetened coconut flakes for the best texture and flavor in the frosting.
For a nut-free version, omit the pecans and add extra coconut or chopped chocolate bits.
If you prefer a deeper chocolate flavor, increase the cocoa powder by 1 teaspoon.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The unfrosted cupcakes can be stored at room temperature for 1-2 days in an airtight container.

How to Serve

A close-up view of a chocolate cupcake with a thick layer of light tan frosting mixed with chopped nuts on top. The cupcake has a moist, crumbly dark brown chocolate base with a bite taken out, revealing its texture inside. The frosting looks creamy with a rough, nutty texture. The cupcake sits on a silver wire rack with a soft-focus background that includes more cupcakes. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without vinegar?

The vinegar reacts with the baking soda to help the cupcakes rise and become tender. If you don’t have vinegar, lemon juice works as a substitute in the same quantity.

How thick should the frosting be before using?

The frosting will thicken as it cools and chills in the refrigerator. It should be thick enough to spread easily without running, ensuring it stays nicely on top of the cupcakes.