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German Chocolate Cupcakes Recipe

German Chocolate Cupcakes Recipe photo by Taste of Home

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These cupcakes disappear in a dash when I take them to the school where I teach. Pecans, coconut and brown sugar dress up the topping nicely. —Lettice Charmasson, San Diego, California

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German Chocolate Cupcakes Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 24 Servings

20 15 35

Ingredients

1 package German chocolate cake mix (regular size)
1 cup water
3 eggs
1/2 cup canola oil
3 tablespoons chopped pecans
3 tablespoons flaked coconut
3 tablespoons brown sugar

Directions

In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups three-fourths full. Combine the pecans, coconut and brown sugar; sprinkle over batter. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 156 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 146 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.

Originally published as German Chocolate Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p212

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Reviews for German Chocolate Cupcakes

German Chocolate Cupcakes

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Reviewed on Apr. 03, 2012 by ILoveBakingDesserts

I fell in love with these cupcakes from the moment I tasted them! Coconut on top is a perfect garnish for good contrast!

Reviewed on Aug. 27, 2011 by kathyfrance

I agree - I doubled the topping ingredients and baked at 375 instead of 400. They turned out perfectly!

Reviewed on Oct. 18, 2010 by Chefjulie1

This is a wonderful cupcake. My family does not like frostings, so this is perfect for them! The crunchy topping is delicious. I did double the topping ingredients and was so glad I did! This will be a new favorite!

Reviewed on Feb. 23, 2010 by J.M.Brown

This cupcake is so easy to make and tastes just like a big piece of German Chocolate Cake.

Reviewed on Feb. 22, 2010 by morassini

would double topping, lower temp, my first batch got a little burnt, but second batch were a big hit!!

Reviewed on Feb. 22, 2010 by lmdett

Realy great

Reviewed on Feb. 22, 2010 by tootiegal

This is a wonderful recipe. The only change I made was to increase the pecans, coconut, and brown sugar to 1/4 cup, so there would be plenty of topping for each cupcake. Delicious!