Description
German Chocolate Cupcakes made with Devil’s Food cake mix, topped with a rich coconut-pecan frosting and chocolate buttercream. These easy-to-make cupcakes offer decadent layers of texture and flavor—perfect for birthdays, holidays, or any chocolate craving. Try them and impress your guests!
Ingredients
Chocolate Cupcake Base:
1 box Devil’s Food cake mix
3 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
1 cup sour cream
German Chocolate Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks, lightly beaten
1/2 cup unsalted butter
1 1/2 tsp vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups sweetened flaked coconut
Chocolate Buttercream:
4 oz cream cheese, softened
1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
2 tsp vanilla extract
1 tbsp milk or cream, if needed
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line two muffin tins with 24 cupcake liners.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, and vanilla.
- Add Cake Mix: Sift in 1/3 of the cake mix. Mix. Add buttermilk, then another 1/3 of the mix. Stir in sour cream, then the final third of the cake mix. Blend until smooth.
- Bake: Fill liners 3/4 full. Bake for 18-22 minutes. Let cool completely.
- Make Coconut Frosting: In a saucepan, stir evaporated milk, sugar, egg yolks, and butter over medium heat until thick (about 15 minutes). Remove from heat. Stir in vanilla, pecans, and coconut. Cool.
- Prepare Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar, and vanilla. Beat 3 more minutes. Adjust consistency with milk or more sugar.
- Assemble: Pipe a buttercream ring on each cupcake. Fill the center with coconut-pecan frosting. Serve and enjoy!
Notes
Use room-temperature ingredients for best results.
Store cupcakes in an airtight container at room temp for 2 days or refrigerate up to 5 days.
You can freeze the cupcakes and frostings separately for longer storage.
No piping bag? Use a zip-top plastic bag with the corner cut off.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Protein: 3g
- Cholesterol: 55mg