Dark Chocolate Devil’s Food Cupcakes finished with a generous spoonful of rich German chocolate topping—caramelized with toasted pecans and shredded coconut—and finished with a drizzle of silky chocolate ganache.
Want to make a layer cake instead of cupcakes? Get the recipe for German Chocolate Cake.
When I was little, my grandmother served a salad with sweetened shredded coconut. I remember pushing it aside and telling her, “Grandma, I don’t like those lines.” Over the years I warmed up to coconut—especially toasted—and I now enjoy it in baked desserts and sprinkled over savory dishes like curry. I also have a soft spot for a well-made coconut cake.
And pecans? For a long time I preferred other nuts—almonds, peanuts, pistachios—over pecans. Given that, you might expect German Chocolate Cake, with its caramel-pecan-coconut topping, not to be my favorite. Yet I love it. Really love it.
Taste buds are fickle friends. I’m not a German Chocolate Cake purist, so this recipe went through a lot of testing. The version I publish here pairs a deeply chocolatey, almost fudgy, devil’s food cupcake with a caramel-forward, crunchy coconut-pecan topping. The combination yields a balanced, indulgent cupcake that stands out without being overly sweet.
The Cake: Devil’s Food for the Win
After testing many variations I discovered that no amount of topping can rescue a dry or bland cupcake. A great German chocolate cupcake starts with great chocolate cake.
This recipe begins with a Devil’s Food cake batter I love because it:
- Is rich and fudgy, blurring the line between a chocolate cake and a brownie.
- Bakes up in level, stackable layers or uniform cupcakes.
- Has a velvety crumb that almost melts on the tongue while still being sturdy enough to support heavy fillings and frostings.
How to Make the Best German Chocolate Cupcake Topping
- Toast the pecans and add them just before assembly so they stay crunchy.
- Use all dark brown sugar for the most pronounced caramel flavor.
- Simmer the filling until it is thick and spoonable so it won’t run off the cupcakes.
Toasting pecans intensifies their flavor and adds depth to the topping; add them only at the end so they keep their texture. I tested different sugar ratios and prefer using only dark brown sugar. The molasses in dark brown sugar gives the filling a deep caramel note that complements the toasted nuts and coconut better than a mix with white sugar.
Many German chocolate topping recipes call for briefly bringing the mixture to a simmer and stopping, but that often leaves a runny filling. Let the mixture simmer a few minutes longer until it thickens noticeably; it should be thick enough to sit on top of a cupcake or between cake layers without sliding off.
Don’t Forget the Chocolate Ganache
Chocolate ganache turns these cupcakes into a layered treat: Devil’s Food cupcake, a rich ganache rim, and a sweet, crunchy caramel-coconut-pecan core. The contrast of textures is part of what makes them so satisfying.
Ganache is simple to make: use equal parts chopped chocolate and hot heavy cream. Stir until smooth and glossy, then cool slightly before drizzling. If it’s too thin, let it cool until it thickens; if it’s too thick, warm it gently over a bain-marie until pourable.
Mix and match: More frosting options for this cupcake
While chocolate ganache is my top pick for these cupcakes, they also pair well with a variety of frostings. A few excellent options to consider:
- Cream Cheese Buttercream
- Italian Meringue Buttercream
- Chocolate Orange Buttercream
- Raspberry Cream Cheese Frosting
- Mascarpone Frosting
- American Buttercream (with heavy cream)
- Quick Chocolate Buttercream
- Cherry Frosting
If you try this recipe, I’d love to hear how it went! Scroll down to leave a comment and rate the recipe.
Happy baking!
📖 Recipe
German Chocolate Cupcakes
Dark Chocolate Devil’s Food cupcakes topped with a caramel-style German chocolate topping packed with toasted pecans and coconut, finished with a drizzle of chocolate ganache.
Ingredients
For the Devil’s Food Cupcakes:
- ½ cup Dutch process cocoa powder (*see note)
- 4 oz unsweetened chocolate, finely chopped
- 1 ½ teaspoon instant espresso powder
- 1 ¼ cup boiling water
- 1 ½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¼ teaspoon salt
- 8 tablespoon unsalted butter, at room temperature
- 2 tablespoon vegetable oil
- 1 ½ cups light brown sugar
- 2 large eggs + 3 large egg yolks, at room temperature
- 2 teaspoon pure vanilla extract
- ½ cup full-fat sour cream, at room temperature
For the German Chocolate Topping:
- 4 large whole eggs
- 12 ounces evaporated milk
- 1 ¼ cup dark brown sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cut into pieces
- 3 teaspoons pure vanilla extract
- 3 ⅓ cups sweetened shredded coconut, divided (reserve 1 cup for sprinkling)
- 1 ¾ cups pecans, toasted and chopped into pea-size pieces
- 1 recipe chocolate ganache (see notes for a simple method)
Recommended Tools & Supplies
-
White Paper Cupcake Liners -
Wilton Muffin and Cupcake Pan
-
6-Quart Stand Mixer
Instructions
Make the Cupcakes:
- Preheat the oven to 400°F (200°C). Line cupcake pans with paper liners and lightly spray the top of the pan with non-stick spray if desired.
- Whisk the Dutch-process cocoa, chopped unsweetened chocolate, and espresso powder together in a bowl. Pour in the boiling water and whisk until smooth. Set aside to cool slightly.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Using an electric mixer, beat the butter, vegetable oil, and light brown sugar until fluffy and lightened in color, 4–5 minutes, scraping the bowl as needed.
- Add the whole eggs one at a time, mixing until each is fully incorporated. Add the three egg yolks and mix until combined, scraping the bowl as needed.
- Beat in the sour cream and vanilla until the batter is smooth and uniform, about 60 seconds.
- Add the chocolate mixture and flour mixture in alternating additions: one-third flour, half the chocolate mixture, one-third flour, the remaining chocolate, then the final third of flour. Mix on low just until combined; avoid overmixing.
- Finish folding the batter with a spatula, then distribute it among the prepared liners, filling each about ¾ full.
- Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F and bake for 15–20 more minutes, until a toothpick inserted into a cupcake comes out without wet batter.
- Cool the pans on wire racks for 5–10 minutes, then remove the cupcakes to cool completely on the racks.
Make the German Chocolate Topping:
- Whisk the eggs in a medium saucepan. Gradually whisk in the evaporated milk. Add the dark brown sugar and salt and whisk to combine.
- Add the butter and set over medium-high heat. Bring to a gentle boil, stirring constantly. Lower the heat to medium and continue stirring until the mixture thickens, about 6–8 minutes.
- Transfer the filling to a bowl. Stir in the vanilla and 2 ⅓ cups of the shredded coconut. Cool to room temperature, then cover and refrigerate until completely chilled—at least 2 hours and up to 3 days. Stir in the toasted pecans just before assembling so they stay crunchy.
Make the Ganache and Assemble:
- To make a simple ganache, heat equal parts heavy cream and chopped chocolate until the cream is hot, then pour over the chocolate. Stir until smooth and glossy. Cool slightly until it reaches a pourable consistency.
- Spoon a generous portion of the German chocolate topping onto each cooled cupcake. Drizzle with chocolate ganache and sprinkle with the reserved shredded coconut.
- These cupcakes are best the day they are assembled. However, you can prepare the cupcakes, the topping, and the ganache up to 2 days in advance. Store assembled cupcakes in a covered container in the refrigerator.
Notes
- Why use Dutch-process cocoa? Dutch-processed cocoa has reduced acidity, which allows you to add more cocoa for a deep chocolate flavor without upsetting the chemical balance of the batter. It works well in recipes that already include acidic or flavor-intense ingredients.
- Even with a non-stick pan, lightly spray the top of the pan to prevent the rich, fudgy cupcake tops from sticking.
- To toast pecans: Preheat the oven to 350°F. Spread pecans on a lined baking sheet and toast for 5–10 minutes, watching carefully until fragrant and lightly browned. They burn easily, so check frequently.
- Ganache handling: Ganache firms as it cools. If it becomes too thick to pour, warm it gently over a bain-marie until you reach the desired consistency. If it is too runny, let it cool a bit until it thickens to a drizzleable texture.
Nutrition Information:
Yield: 30
Serving Size: 1
Amount Per Serving:
Calories: 358
Total Fat: 23g
Saturated Fat: 11g
Cholesterol: 89mg
Sodium: 258mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 25g
Protein: 6g
Did you make this recipe?
Please leave a comment on the blog or share a photo to show how your cupcakes turned out.