German Chocolate Cupcakes
Prep time
Cook time
Total time
A moist, light, fluffy, chocolate cupcake topped with a caramelized pecan, coconut and almond frosting.
Recipe type: Cupcakes
Serves: 18 cupcakes
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup light brown sugar, lightly packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • ½ cup sour cream, at room temperature (I used vanilla greek yogurt)
  • 2 tablespoons freshly brewed coffee
  • 1¾ cups all-purpose flour
  • 1 cup unsweetened cocoa powder, such as Pernigotti
  • 1½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • Coconut Frosting:
  • 12 tablespoons (1½ sticks) unsalted butter
  • 1 (12-ounce) can evaporated milk
  • 1¼ cups light brown sugar, lightly packed
  • 4 extra-large egg yolks
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2 cups sweetened flaked coconut
  • 1 cup blanched sliced almonds, toasted
  • 1 cup chopped pecans
  • ¼ teaspoon kosher salt
  1. Preheat oven to 350 degrees.
  2. Line 2 cupcake baking pans with paper or aluminum liners.
  3. In a bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
  4. In a Pyrex measuring cup, add buttermilk, greek yogurt and coffee. Mix until combined. Set aside.
  5. In a large mixing bowl, add butter, granulated sugar, brown sugar and beat for 5 minutes, until light and fluffy, while scrapping down the sides of the bowl. Add eggs one at a time until well combined. Beat in vanilla extract.
  6. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
  7. Fill paper liners ¾ ways full with batter. Bake in oven for 20- 25 minutes until the center comes out clean with a toothpick.
  8. Let cupcakes cool for 10 minutes and take out of the pans and let cool completely.
  9. Making the coconut frosting.
  10. In a large pot; over medium heat melt the butter. Whisk in evaporated milk, brown sugar and eggs until combined. When frosting comes to a slight simmer, start to stir constantly for 15 minutes, until the frosting starts to thicken up. If it starts to curdle, whisk it until smooth. Take off the stove and stir in vanilla extract, almond extract, coconut, almonds and pecans. Mix until well combined. Let cool for one hour and frost the cupcakes.
To toast the almonds, place almonds on a baking pan and place in a 300 degree oven for about 10 minutes. Flip half way through. Watch so you do not burn them.
Recipe by Peanut Butter and Peppers at