Go Back
three german chocolate cupcakes sitting on a piece of parchment paper

German Chocolate Cupcakes

Yield: 12 cupcakes
Prep Time: 30 mins
Cook Time: 20 mins
Chill Time: 4 hrs
Total Time: 50 mins
A decadent chocolate cupcake topped with whipped chocolate ganache frosting and coconut pecan filling!
5 from 2 votes


For the Cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil, or melted unsalted butter
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract

For the Frosting:

  • 1 cup heavy whipping cream
  • 8 ounces chocolate, chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract

For the Coconut Pecan Filling:

  • 3/4 cup heavy whipping cream
  • 2 large egg yolks
  • 1/4 cup light brown sugar
  • 1/2 cup (1 stick) salted butter, cubed
  • 1 cup shredded toasted coconut
  • 3/4 cup roasted salted pecans, chopped


To make the cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line 12 cupcake tins with paper liners or grease them with nonstick baking spray.
  • In a large mixing bowl, combine the flour, cocoa powder, baking powder, and sugar. Whisk to combine. 
  • In a medium mixing bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and fold them together gently, making sure not to overmix. Keep folding just until no large lumps of flour remain.
  • Fill each cupcake tin ¾ of the way full and bake the cupcakes for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely on a wire rack before icing them.

To make frosting:

  • Heat the heavy cream in a small saucepan, just until it starts to steam and bubble around the edges.
  • Add the chopped chocolate, butter and vanilla to a large bowl. Pour the cream over the chocolate and allow it to sit for one minute.
  • Then, whisk the mixture together until smooth. Transfer the icing to the fridge and allow it to chill until fully set (about 4 hours). (NOTE: I would start making the filling while the mixture is chilling so that everything is ready to assemble once the frosting is ready.)
  • Once the icing has hardened, transfer it to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until it is light and fluffy - about 2 minutes,
  • Transfer the icing to a piping bag fitted with your choice of tip and set aside until ready to use. 

To make the filling:

  • In a small saucepan over medium heat, combine the cream, egg yolks, and brown sugar.
  • Heat until the mixture is bubbling and the sugar has dissolved-- about 4 minutes. Make sure to stir often.
  • Add the butter, coconut and pecans and stir to combine.
  • Allow the mixture to cool to room temperature before adding to the cupcakes.

To assemble:

  • Pipe a small ring of chocolate icing around the edge of each cupcake, making sure it is large enough to hold the filling in the center.
  • Then, fill each ring of icing with coconut pecan filling.
  • Enjoy immediately or store in an airtight container in the fridge for up to three days .


Storing: Once cooled and frosted, enjoy immediately or store in an airtight container in the fridge for up to three days
Freezing: To freeze frosted cupcakes, frost completely cooled cupcakes and place them on a sheet pan.  Cover with plastic wrap and freeze for a few hours making sure the frosting freezes completely. When frozen solid, transfer them to an airtight container and freezer for up to 3 months. Thaw in the fridge overnight before serving.


Serving: 0g, Calories: 612kcal, Carbohydrates: 49g, Protein: 6g, Fat: 47g, Saturated Fat: 28g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 130mg, Potassium: 272mg, Fiber: 4g, Sugar: 35g, Vitamin A: 882IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 2mg
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.