German Chocolate Cupcakes

German Chocolate Cake

There is something so decadent about German Chocolate Cake.  The coconut pecan topping, the moist chocolate cake.  The chocolate buttercream puts it over the top.

German Chocolate Cake

These even look like fancy bakery cupcakes.   And, because I used a boxed cake mix with some “secret sauce” add-ins, they were very easy.

German Chocolate Cake

1 box devil food cake

3 eggs

½ cup vegetable oil

1 teaspoon vanilla

¾ cup buttermilk

1 cup sour cream

1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

2. In a large bowl, gently combine oil, eggs and vanilla extract.

3. Sift (for easy mixing) in about ⅓ of the cake mix and stir until combined.

4. Add Buttermilk and stir until combined.

5. Add another third of the cake mix (again, sifting for easy stirring).

6. Add sour cream, then final third of cake mix.

7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

German Chocolate Topping

1 cup sugar

1 cup evaporated milk

3 egg yolks,  beaten

½ cup butter

1 ½ cup flaked coconut

1 ½ chopped pecans

1 ½ teaspoon vanilla

On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

Chocolate Buttercream Frosting

4 oz cream cheese

½ cup butter

⅔ cup unsweetened cocoa powder

4 cups powder sugar

2 teaspoon vanilla extract

2 tablespoon milk or cream (use only amount needed to reach desired consistency)

Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

*Pipe chocolate buttercream around edges of cupcakes to create a barrier.  Then place a scoop of topping in the center.*


Recipe found at Your Cup of Cake

Liked the German Chocolate Cake? Try my Hershey’s Perfect Chocolate Cake

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  1. These were the best cupcakes I have ever made! Due to limited prep time, I cheated and used store bought frosting (mixed vanilla and coconut/ pecan frostings together). The cupcakes were light and fluffy but still moist...but not crumbly. Perfection! My family of 5 ate all 20 cupcakes in two days. We usually end up throwing out half the batch because they are stale. Not a chance with this recipe.

  2. All I can say is YUM! German's Chocolate Cake was one of my mother's favorites and even though it took a little more time to make, it was so worth it. I love this cupcake version and will definitely be baking up a bath when I get home:-D XOXO

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