German Chocolate Cupcakes - Lady Behind The Curtain

It looks like a chocolate cupcake but is it…..WAIT! There’s a surprise inside!  Coconut Pecan Frosting….Inside?  Oh yeah.  That’s right these yummy chocolate cupcakes are really German Chocolate Cupcakes in disguise.  I created this cupcake in honor of my Dad.  German Chocolate Cake is his favorite.  My grandma would bring him one every Christmas.  So, this is for you Dad!  I Love You!

German Chocolate Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: Makes 30 Cupcakes

German Chocolate Cupcakes


    For the Cupcakes:
  • 3/4 cup unsalted butter, room temperature
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/3 cups granulated sugar
  • 3 large eggs
  • 1-1/2 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 5 ounces semisweet chocolate, melted and cooled
  • For the Coconut Pecan Filling:
  • 3 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1-1/4 cups light brown sugar, packed
  • 3/4 cup butter, cut into small pieced
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 7 ounces sweetened flaked coconut
  • 1-1/2 cups pecans, chopped
  • For the Cocoa Butter Frosting:
  • 1/3 cup butter, room temperature
  • 4-1/4 cups confectioners' sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce unsweetened chocolate, melted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract


    For the Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Line muffin tins with 30 cupcake liners.
  3. Whisk together cake flour, baking soda, and salt.
  4. Cream butter and sugar until pale and fluffy.
  5. Add eggs, one at a time, beating until each is incorporated, scraping down side of bowl as needed. Beat in vanilla.
  6. Reduce speed to low.
  7. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
  8. Divide among lined muffin cups, filling each three-quarters full.
  9. Bake 20 minutes or until center of the cupcake springs back when lightly touched or a cake tester come out clean.
  10. Transfer tins to wire racks to cool 10 minutes.
  11. Turn out cupcakes onto racks and let cool completely.
  12. Scoop out some of the cupcake.
  13. Fill hole with Coconut-Pecan Filling.
  14. For the Coconut Pecan Filling:
  15. Heat egg yolks, evaporated milk, brown sugar and butter in a medium sauce pan over medium heat, stirring constantly until thick, about 15 minutes from the time it start to boil.
  16. Strain through a fine sieve into a bowl.
  17. Stir vanilla and salt into frosting.
  18. Add the coconut and pecans.
  19. Stir until well combined.
  20. Let cool completely, stirring occasional.
  21. NOTE: Frosting can be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature and stir.
  22. For the Cocoa Butter Frosting:
  23. Beat butter until smooth.
  24. Gradually add 1 cup confectioners' sugar, unsweetened cocoa powder and melted unsweetened chocolate, beating well.
  25. Beat in milk and vanilla..
  26. Slowly beat in additional confectioners' sugar.
  27. Beat in additional milk until frosting reaches piping consistency. Makes 2-1/4 cups NOTE: I doubled this recipe and had plenty for all the cupcakes.


Cupcakes can be stored up to 3 days at room temperature in airtight containers.

This is a LBC original!



German Chocolate Cupcakes — 26 Comments

  1. This looks amazing… I love any type of food which involves a fun surprise… I also love pecan frosting! I am pinning this to my DESSERT board, thanks for showing off!


  2. I love cupcakes with a surprise! Yours look amazing! Big tall glass of milk to go with it…oh yeah, perfection. Visiting from Friday Potluck! I would love it if you stopped by my blog to say hi!

    Mandi at

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