German Dark Chocolate Cupcakes
Rich, chocolatey, and just the right amount of indulgent, these German Dark Chocolate Cupcakes deliver layers of flavor in every bite. You get tender chocolate cake, a caramel-coconut-pecan topping, and a swirl of buttercream to finish it off. Sweet, nutty, fudgy, and surprisingly easy to pull together, these cupcakes are pretty darn terrific!
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I reach for German Dark Chocolate Cupcakes when I want a dessert that looks impressive without the headache of a big cake. The topping is easy to make ahead, the cupcakes themselves are quick, and the frosting pipes neatly every time. Great for birthdays, Oktoberfest, or any gathering where dessert should shine.
Pair them with hot coffee or cold milk and they’ll disappear fast. They’re just the right size for sharing, though I admit I’ve tucked a few away in the freezer for myself. A quick thaw on the counter and they’re ready to enjoy all over again.
Ingredients
For the Chocolate Cupcakes:
- Buttermilk – If you don’t have buttermilk, combine ½ cup of milk with enough sour cream to bring it up to ¾ cup. Stir 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 – Optional, 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 another neutral cooking oil.
- Vanilla extract
For the Caramel Coconut Topping:
- Evaporated milk – Make sure it’s evaporated, not sweetened condensed. 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 – Cold is fine since it’s melted during cooking.
- Sweetened shredded coconut – I like the chunky shreds but any will work.
- Chopped pecans – Toast lightly in a skillet for extra flavor.
- 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 German Dark 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 12-cup muffin tin with liners. I like using a commercial-grade muffin pan because it bakes evenly and prevents the edges from over-browning.
In a heatproof bowl, mix the buttermilk and chocolate chips, then heat in the microwave for 1 minute or set the bowl over a double boiler until melted. Stir until smooth. If it looks a bit separated, don’t worry, once the dry ingredients are added, it blends out.
Sift the flour, sugar, cocoa, baking soda, and salt into the bowl using a hand-crank sifter. It makes quick work of breaking up lumps so the batter stays smooth.
Gently stir with a silicone spatula, scraping down the sides and bottom as you go. Add the eggs, oil, vinegar, and vanilla. A handheld mixer is great here because it blends everything together into a glossy, pourable batter without overmixing.
Portion the batter into the liners using a trigger-style cookie scoop, filling each about two-thirds full.
Bake for 15–17 minutes, or until a tester comes out with just a few moist crumbs. Cool completely on a wire rack, which helps prevent soggy bottoms.
For the caramel coconut topping, cook evaporated milk, yolks, brown sugar, butter, and salt in a saucepan over medium heat. Stir constantly with a silicone whisk so it stays smooth and doesn’t scorch.
Once it thickens and coats the back of a spoon, take it off the heat and fold in the coconut, pecans, and vanilla. Let it cool, then refrigerate until firm enough to spread.
For the frosting, melt chocolate chips with cream in the microwave in 30-second bursts until smooth, then let it cool. Beat butter in a stand mixer with the whisk attachment until fluffy, then add the cooled chocolate, cocoa powder, and powdered sugar. The whisk attachment whips in air for that light, creamy texture. Add a splash of cream if it needs loosening up.
Spread the cooled coconut-pecan mixture on each cupcake with an offset spatula, then pipe chocolate buttercream swirls on top with a piping bag fitted with a star tip.
Chef Jenn’s Tips
- Toast the pecans first for a stronger nutty flavor. A quick dry toast in a skillet does the trick.
- Dutch-process cocoa gives the cupcakes a richer, deeper chocolate taste than regular cocoa.
- If the frosting feels too stiff, add cream a teaspoon at a time until it pipes smoothly.
Recommendation
Serving Suggestions
German Dark Chocolate Cupcakes make a great finish to a comforting meal. I like them after a hearty dinner of roast chicken, mashed potatoes with garlic, and a side of green beans. The mix of chocolate, coconut, and pecans plays so well against a savory main, giving you a menu that feels complete without being over the top.
Storage
Keep the cupcakes sealed in an airtight container at room temperature for up to 2 days, or store them in the fridge for up to 5. Let them come back to room temperature before serving so the frosting and cake have the best texture.
German Dark Chocolate Cupcakes
Equipment
Ingredients
For the Chocolate Cupcakes:
- ¾ cup buttermilk room temperature
- ⅓ cup semi-sweet chocolate chips
- 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). Line a 12-cup muffin tin with paper liners and set aside.
- In a microwave-safe bowl, warm the buttermilk and chocolate chips for 1 minute at power level 8, or melt over a double boiler. Stir until smooth. If the mixture looks slightly separated, don’t worry, once you add the dry ingredients it will come together.
- Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the chocolate mixture. Stir well, scraping down the sides and bottom.
- Add the eggs, oil, vinegar, and vanilla, mixing until the batter is smooth and lump-free.
- Divide evenly among liners, filling each about two-thirds full. Bake for 15–17 minutes, or until a toothpick comes out with moist crumbs. Let the cupcakes cool for 5 minutes in the pan, then move to a rack to cool fully.
For the Caramel Coconut Topping:
- In a medium saucepan, combine evaporated milk, yolks, brown sugar, butter, and salt. Cook over medium heat, stirring constantly, until thickened and starting to bubble gently, 7–10 minutes. It’s ready when it coats the back of a spoon.
- Remove from the heat and stir in the coconut, pecans, and vanilla. Let it cool, then refrigerate until firm enough to spread.
For the Chocolate Buttercream Frosting:
- In a microwave-safe bowl, melt the cream and chocolate chips in 30-second bursts, stirring after each, until smooth. Set aside to cool.
- Beat the butter in a stand mixer until fluffy, then add the vanilla and cooled chocolate mixture.
- Gradually whip in the powdered sugar and cocoa powder until the frosting is light and airy. Add cream, a teaspoon at a time, if it feels too stiff.
To Decorate the Cupcakes:
- Scoop or spoon the cooled coconut-pecan topping onto each cupcake and smooth it with an offset spatula.
- Fill a piping bag fitted with a star tip with buttercream and pipe rosettes on top to finish.
Notes
Chef Jenn’s Tips
- Toast the pecans first for a stronger nutty flavor. A quick dry toast in a skillet does the trick.
- Dutch-process cocoa gives the cupcakes a richer, deeper chocolate taste than regular cocoa.
- If the frosting feels too stiff, add cream a teaspoon at a time until it pipes smoothly.
