This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
German Chocolate Cupcakes – Homemade Chocolate Cupcakes with the most amazing German Chocolate Coconut Topping!
The last weekend of August wrapped up our busiest birthday month here. As I’ve said before, for our family, August packs in more Birthdays than any other month.
My dad’s birthday on August 31, ends our long month of celebrations!
I know I told him on his Birthday, but since I’m sharing his Birthday Cupcakes today, I just have to shout it again…… ‘HAPPY BIRTHDAY DIDDY! I LOVE YOU!” (Yes, that is suppose to be “Diddy” haha)
I had a rough week with doctor visits and such the week before his birthday but I really wanted to make him an awesome birthday cake since we didn’t really have a ton planned for his birthday. After all, this was his 60th birthday and we total suck and didn’t plan anything!
He wanted a German Chocolate Cake; he said it was his favorite. So I ditched my plan for the Chocolate Espresso Cake and my brain jumped onto the German Chocolate Cake tracks. (But I WILL be making that Chocolate Espresso Cake soon! )
Growing up, German Chocolate Cake was the only thing I could stand coconut in. I still don’t care for shredded coconut, something about the texture kills me but I did love German Chocolate Cake when I was little.
Oh and PAUSE… did you know that German Chocolate Cake filling has pecans in it? I had no idea! I mean of course you can make it without the pecans, but regular German Chocolate Cake coconut filling has pecans in it.
My dad knew this, my husband knew this… I did not.
So I set out to make this amazing 3 layer German Chocolate Cake for my dad’s birthday. I bought 3 new awesome cake pans because I wanted layers in the cake! I mixed the batter, baked the cakes and then let them cool.
I made the coconut pecan filling and made homemade chocolate icing. This was going to be the best birthday cake ever! I just knew it was going to be great!
I let everything cool and then I started to assemble my cake. The cake Gods HATE ME! The cakes hated me! I finally got them stacked, filling between each layer and started my crumb coat. Half way through icing the thing it started to fall apart. Cracked down the middle the the top layer started falling off.
Tears… Tears I tell you!
I pushed it all back together and shoved it into the freezer and started to panic. Dinner was almost here and I needed a German Chocolate Cake… like NOW.
I re-made the batter and re-made the filling. I grabbed a can of icing from the pantry and dug through my kitchen for cupcake liners.
I raced to bake the cupcakes, let them cool, piped a ring of chocolate fudge icing and filled the top of those cupcakes full of sweet coconut pecan filling!
They were done, literally as I was walking out of the door to head to Lynchburg to celebrate Dad’s birthday! Haha 🙂
Ps….. I think that cake is still in the deep freezer down stairs in the basement…. oops….
German Chocolate Cupcakes
- 2 cups flour
- 2 cups sugar
- 3/4 cup Hershey’s Special Dark Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup vegetable oil
- 1 cup boiling water
- 4 egg yolks
- 12 ounces evaporated milk (should be 1 can)
- 2 teaspoons vanilla
- 1 1/2 cups sugar
- 3/4 cup butter (1.5 sticks)
- 2 cups of shredded coconut
- 1 cup chopped pecans
- 2 -3 cups chocolate icing (homemade or store bought)
Pre-heat the oven to 300F.
In a large bowl, mix together the flour, sugar, baking soda, salt and coco powder. (I do this in my stand mixer).
Next add in the eggs, milk and oil. Mix Well. Stir in the vanilla. Carefully mix in the boiling water. The batter with be liquid like!
Pour batter into cupcake liners that have been placed into a cupcake tray.
Bake in a pre-heated oven at 300F for 30 minutes or until done.
Whisk egg yolks, milk and vanilla together in a medium sauce pan. Whisk in the sugar and butter and cook on medium heat for about 10 minutes or until the mixture is thick.
Remove from the heat and stir in the coconut and the pecans.
I used canned chocolate fudge icing for these cupcakes. But if you want to make your own chocolate icing that will work too.
Pipe a ring of chocolate icing around the top of the cupcakes and then top the cupcake with the coconut pecan filling.