German Chocolate Cupcakes Recipe

4.5 7 10
German Chocolate Cupcakes Recipe
German Chocolate Cupcakes Recipe photo by Taste of Home
Publisher Photo

German Chocolate Cupcakes Recipe

Read Reviews
4.5 7 10
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1 cup water
  • 3 large eggs
  • 1/2 cup canola oil
  • 3 tablespoons chopped pecans
  • 3 tablespoons sweetened shredded 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen.
Originally published as German Chocolate Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p212

Nutritional Facts

1 each: 156 calories, 8g fat (2g saturated fat), 27mg cholesterol, 146mg sodium, 19g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 1 package German chocolate cake mix (regular size)
  • 1 cup water
  • 3 large eggs
  • 1/2 cup canola oil
  • 3 tablespoons chopped pecans
  • 3 tablespoons sweetened shredded coconut
  • 3 tablespoons brown sugar
  1. 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.
  2. 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen.
Originally published as German Chocolate Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p212

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Reviews forGerman Chocolate Cupcakes

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ILoveBakingDesserts User ID: 6624000 135144
Reviewed Apr. 3, 2012

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

MY REVIEW
kathyfrance User ID: 1797176 47923
Reviewed Aug. 27, 2011

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

MY REVIEW
Chefjulie1 User ID: 1574406 44051
Reviewed Oct. 18, 2010

"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!"

MY REVIEW
J.M.Brown User ID: 4471941 44047
Reviewed Feb. 23, 2010

"This cupcake is so easy to make and tastes just like a big piece of German chocolate cake."

MY REVIEW
morassini User ID: 558246 47922
Reviewed Feb. 22, 2010

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

MY REVIEW
lmdett User ID: 910825 129763
Reviewed Feb. 22, 2010

"Realy great"

MY REVIEW
tootiegal User ID: 3350428 205556
Reviewed Feb. 22, 2010

"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!"

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