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German Chocolate Cupcake


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Rate this recipe 4.7/5 (3 Votes)
German Chocolate Cupcake 0 Picture


  • 1/2 C hot water
  • 4 oz unsweetened Baker's Chocolate
  • 1 C butter, room temp
  • 2 C sugar
  • 4 eggs, separated
  • 2 1/4 C flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 C buttermilk
  • 1 t vanilla
  • Coconut Peccan Frosting
  • 1 C sugar
  • 1 C evaporated milk
  • 1/2 C butter
  • 3 eggs, lightly beaten
  • 1 1/3 C Bakers coconut
  • 1 C chopped pecans
  • 1 t vanilla


Servings 30
Preparation time 30mins
Cooking time 60mins


Step 1

1. In a small sucepan over low heat, melt chocolate in water and then remove from heat immediately and set aside

2. In a large mixer bowl, cream butter and sugar until fluffy

3. Beat in egg yolds, stir in vanilla and chocolate. Set aside.

4. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk.

5. Beat egg whites until stiff peaks form; fold into batter. Pour batter into cupcake papers (or 3 cake pans lined with waxed papers.

6. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center.

7. Cool 15 minutes, remove and cool on raccks.


1. Combine evaporated milk, sugar and lightly beaten egg yolds, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans and spread between layers.

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