Oma's German Chocolate Cupcakes
Moist chocolate cupcakes topped with gooey coconut-pecan caramel and fluffy chocolate buttercream, Oma’s German Chocolate Cupcakes are nostalgic treats you can bake at home.
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
Calories: 462kcalCarbohydrates: 46gProtein: 6gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 89mgSodium: 271mgPotassium: 264mgFiber: 3gSugar: 35gVitamin A: 429IUVitamin C: 0.4mgCalcium: 97mgIron: 2mg
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.
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