Add Preferred SourceI grew up knowing Oma’s German Chocolate Cake as a celebration dessert, but cupcakes make it so much easier to enjoy any time. You get tender, chocolatey cupcakes, a rich caramel-coconut-pecan topping, and a swirl of silky buttercream to finish it off. Every bite is sweet, nutty, and fudgy without being fussy.
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I like making these cupcakes when I want to serve something impressive but don’t have time for a full layer cake. The topping can be made in advance, the cupcakes bake quickly, and the frosting pipes beautifully. They’re just right for birthdays, potlucks, Oktoberfest, or any day that needs a little extra sweetness.
Pair one with a hot cup of coffee or a cold glass of milk and you’ll see why they never last long. They’re shareable, portable, and easy to tuck away in the freezer for later. I’ll admit, I’ve kept a few hidden for myself more than once, and after 30 minutes on the counter, they’re ready to enjoy again.
History
German chocolate cupcakes are an American spin on German chocolate cake, which surged to fame in Texas in 1957 after a Dallas newspaper printed a home-baker recipe using Baker’s German’s Sweet Chocolate; an earlier version appeared in 1956. That cake was named for Samuel German, who created the sweet baking chocolate in the 1850s, and not for the country of Germany.
Ingredients
For the Chocolate Cupcakes:
- Buttermilk – If you don’t have buttermilk, measure ½ cup of milk and add enough sour cream to bring it up to ¾ of a cup. Mix well.
- Semi-sweet chocolate chips – Use a good brand; you want maximum chocolate flavor.
- All-purpose flour – No sifting needed! These are fuss-free cupcakes.
- Granulated sugar
- Dutch-process cocoa powder – Try to find Dutch process cocoa powder, unsweetened. It just has a much richer chocolate flavor.
- Espresso powder – You can skip this, but a touch of coffee really makes the chocolate flavor pop.
- Baking soda
- Table salt
- Eggs – You can also use extra large eggs. These cupcakes won’t mind.
- Vegetable or canola oil – Or any other neutral-flavored cooking oil.
- Vanilla extract
For the Caramel Coconut Topping:
- Evaporated milk – You want evaporated milk, NOT sweetened condensed milk. I mix these up all the time, but evaporated milk is what you want.
- Egg yolks – Save the whites for an egg white omelette for breakfast after eating these diet-busting cupcakes.
- Light brown sugar – You don’t need to pack it. These cupcakes are sweet enough.
- Butter – The butter is getting melted so don’t worry if your butter is cold.
- Sweetened shredded coconut – I like the chunky shreds but any will work.
- Chopped pecans – Toasting the almonds first adds a flavor boost. Just dry toast them in a skillet until nutty and golden.
- Vanilla extract – Artificial vanilla is just fine.
For the Chocolate Buttercream Frosting:
- Salted butter – That’s ¼ cup. It needs to be super soft but not melted. If using unsalted, add a pinch of salt.
- Vanilla extract – Artificial is just fine. Save the good stuff for another recipe.
- Powdered sugar – Small lumps will dissolve as it mixes.
- Dutch-process cocoa powder – Any cocoa powder will work but this amazing frosting is so good with rich cocoa powder.
- Heavy whipping cream – You’re going to melt the chips with the cream so you really need full fat cream for this or your chocolate will seize.
- Dark chocolate chips – Trust me. Dark chocolate is the way to go. I can eat this frosting by the spoonful!
How to Make Oma’s German Chocolate Cupcakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with 12 liners. I like using a commercial-grade muffin pan because it bakes evenly and prevents the edges from getting too dark.
In a heatproof mixing bowl, combine the buttermilk and chocolate chips. Warm in the microwave for 1 minute or use a double boiler until the chips are melted. If the mixture looks a bit curdled, it will smooth out once the dry ingredients are added.
Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the chocolate mixture with a hand-crank flour sifter. It works quickly and removes lumps so the batter stays smooth.
Stir gently, scraping down the sides and bottom with a silicone spatula, which bends enough to clean the bowl without missing anything. Add the eggs, oil, espresso powder, and vanilla. A handheld electric mixer is handy here because it blends everything into a glossy, pourable batter without overmixing.
Fill each liner about two-thirds full using a trigger-style cookie scoop. This keeps the cupcakes uniform in size so they bake evenly.
Bake for 15–17 minutes, or until a cake tester comes out with a few moist crumbs. Let the cupcakes cool completely on a wire cooling rack, which allows air to circulate and prevents soggy bottoms.
For the caramel coconut topping, cook the evaporated milk, yolks, brown sugar, butter, and salt in a saucepan over medium heat. Stir constantly with a silicone whisk because it reaches into the corners of the pan and helps the mixture stay lump-free. It is ready when it coats the back of a spoon or bubbles once or twice.
Remove from heat, stir in the coconut, pecans, and vanilla, then refrigerate until cooled and firm.
For the chocolate buttercream, melt the chocolate chips with cream in the microwave in short bursts until smooth, then let it cool. Beat the butter in a stand mixer with a whisk attachment until fluffy, then add the cooled chocolate, cocoa powder, and powdered sugar. The whisk attachment gives the frosting a light and airy texture. Add a splash of cream if needed to get the right consistency.
Spread the cooled coconut-pecan topping on each cupcake with an offset spatula, which makes it easier to smooth without tearing the cake. Finish by piping a swirl of chocolate buttercream with a piping bag fitted with a star tip, which creates a polished look without extra effort.
Chef Jenn’s Tips
- Toasting the pecans first makes the topping richer.
- Use Dutch-process cocoa if you can; it deepens the chocolate flavor.
- If the frosting seems too stiff, add cream a teaspoon at a time until it pipes easily.
Serving Suggestions
These cupcakes pair beautifully with coffee after a cozy dinner, or with a simple glass of cold milk. I love serving them after a savory meal like roasted chicken with mashed potatoes, the sweet, nutty topping is a perfect finish.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze and thaw at room temperature before serving.
Oma’s German Chocolate Cupcakes
Equipment
Ingredients
For the Chocolate Cupcakes:
- ¾ cup buttermilk room temperature
- ⅓ cup chocolate chips semi-sweet
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon espresso powder
- ½ tsp baking soda
- ½ tsp table salt
- 2 eggs large
- ⅓ cup vegetable or canola oil
- 1 tsp vanilla extract
For the Caramel Coconut Topping:
- ½ cup evaporated milk
- 2 egg yolks large
- ⅔ cup light brown sugar
- ¼ cup butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted
- 1 tsp vanilla extract
For the Chocolate Buttercream Frosting:
- ½ stick salted butter softened
- ½ tsp vanilla extract
- ½ cup powdered sugar
- ¼ cup Dutch-process cocoa powder
- 3 tbsp heavy whipping cream
- ¼ cup dark chocolate chips
Instructions
For the Chocolate Cupcakes:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, heat the buttermilk and chocolate chips for 1 minute at power level 8, or melt over a double boiler. Stir until smooth; a little separation is fine, it blends once the dry ingredients go in.
- Stir in flour, sugar, cocoa, baking soda, and salt until combined.
- Add eggs, oil, espresso powder, and vanilla, mixing until the batter is smooth and lump-free.
- Divide evenly into liners, filling each about two-thirds full. Bake 15–17 minutes, or until a toothpick comes out with moist crumbs. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
For the Caramel Coconut Topping:
- In a saucepan over medium heat, combine evaporated milk, yolks, brown sugar, and butter. Cook, stirring constantly, until thickened and starting to bubble.
- Remove from heat, fold in coconut, pecans, and vanilla. Let cool, then refrigerate until firm.
For the Chocolate Buttercream Frosting:
- In a microwave-safe bowl, melt cream and chocolate chips in 30-second intervals, stirring until smooth. Cool to room temperature.
- Beat butter until fluffy with a stand mixer or hand beaters. Mix in vanilla, then add the cooled chocolate mixture.
- Whip in powdered sugar and cocoa powder until light and fluffy, adding cream a teaspoon at a time if needed.
To Decorate the Cupcakes:
- Spread or spoon the cooled coconut-pecan topping onto each cupcake, smoothing with an offset spatula.
- Pipe buttercream rosettes on top using a piping bag with a star tip.
Notes
Chef Jenn’s Tips
- Toasting the pecans first makes the topping richer.
- Use Dutch-process cocoa if you can; it deepens the chocolate flavor.
- If the frosting seems too stiff, add cream a teaspoon at a time until it pipes easily.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.