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German Chocolate Cupcakes

  • Author: Bake to the roots
  • Prep Time: 45
  • Cook Time: 18
  • Total Time: 90
  • Yield: 12 1x


German Chocolate Cupcakes – a flavor explosion in your mouth :) Loads of chocolate, coconut and pecans combined in delicious cupcakes!



For the cupcakes

  • 1/2 cup (120g) butter, softened
  • 1/2 cup (100g) sugar
  • 2 oz. (60g) Ritter Sport semi-sweet chocolate, melted
  • 2 large eggs
  • 3/4 cup (100g) all-purpose flour
  • 1 tbsp. cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbsp. milk

For the coconut pecan topping

  • 1 cup (80g) shredded coconut
  • 1 cup (70g) chopped pecans
  • 1/2 cup (100g) muscovado sugar
  • 5 oz. (140g) evaporated milk
  • 2 egg yolks
  • 1/3 cup (80g) butter
  • 1/2 tsp. vanilla extract
  • pinch of salt

For the chocolate filling

  • 1/3 cup (60ml) heavy cream
  • 2 tbsp. butter
  • 3.5 oz. (100g) Ritter Sport coconut chocolate, chopped
  • 1.7 oz. (50g) Ritter Sport semi-sweet chocolate, chopped
  • melted chocolate for drizzling


  1. Preheat the oven to 390˚F (200°C). Line a muffin tin with paper liners. Set aside. In a mixing bowl combine the butter, sugar and melted chocolate (cooled) and mix well. Add the eggs, one at a time and mix well after each addition. In a separate bowl combine flour, baking powder, salt, cocoa and espresso powder. Add the flour mix to the butter-sugar mix, alternating with the milk and mix until just combined.
  2. Fill the paper liners with the batter and bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a wire rack.
  3. Preheat the oven to 350°F (175°C) and line a baking sheet with baking parchment. Add the shredded coconut on one side of the baking sheet and the chopped pecans on the other side and spread evenly. Toast for about 5-6 minutes until the coconut flakes are slightly golden – be careful not to burn them. Take out of the oven, remove from the baking sheet. Let cool down.
  4. For the topping add the sugar, evaporated milk and egg yolks in a saucepan and mix until well combined. Heat up until the mixture starts to bubble, then add the butter and stir constantly until melted. Reduce the heat to medium and let the mixture simmer for about 8 minutes – keep stirring or it will burn. The Mixture should thicken until it looks more or less like a pudding. Take off the heat, add the vanilla extract and salt and mix in. Add the chopped pecans and coconut and mix in. Let cool down completely.
  5. For the chocolate, filling chop the chocolate and add to a bowl. Add the heavy cream and butter to a saucepan and bring to a boil (or heat up in the microwave). Pour the hot mixture over the chocolate, let sit for a moment, then whisk until smooth. Let cool down a bit.
  6. To assemble the cupcakes, cut out a cone out of each cupcake (use a sharp knife) to get a space for the filling. Cut off most of the cone, so you get a cupcake lid. Remove a bit more of the cupcake “guts” to get an even larger hole. Fill each hole with ganache (about 2-3 teaspoons) and seal with the cupcake lid. Add the topping onto the cupcakes – depending on how soft it is, you might have to press it down a bit. Drizzle with melted chocolate sauce.


  • Enjoy baking!