German Chocolate Layer Cake Cupcakes

January 30, 2010
0 Ratings
  • Makes 18 - 20 cupcakes
Author Notes

I adapted this recipe from Martha Stewart. I thought it was a fun twist on a classic cake. The playful appeal of a layer cupcake makes for a fun birthday surprise. The thick and gooey coconut pecan frosting needs to cool down significantly so that it will hold form on the cake. —LetMeEatCake

What You'll Need
  • Cake
  • 3/4 cup unsalted butter, room temperature
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla bourbon extract
  • 1 cup whole milke
  • 3 ounces semisweet chocolate, melted
  • 2 ounces bittersweet chocolate, melted
  • Coconut Pecan Frosting
  • 3 large egg yolks
  • 1 can evaporated milk
  • 1 1/4 cups light brown sugar
  • 3/4 cup unsalted butter, room temperature, cubed
  • 1 1/2 teaspoons vanilla bourbon extract
  • 1/4 teaspoon salt
  • 2 cups sweetened coconut flakes
  • 1 1/4 cups pecans, toasted, chopped
  1. Preheat oven to 350 ?. Butter cupcake pan and set aside. Heat chocolate over a double boiler until melted. Set aside to cool.
  2. Whisk together cake flour, baking soda and salt.
  3. Using an electric mixer cream together butter and sugar until pale and fluffy. Next, add eggs one at a time until fully incorporated. Scrape down sides of mixing bowl and beat in vanilla. Add milk in three batches until fully incorporated. Do not over mix. Then, mix in melted, cooled chocolate.
  4. Divide batter evenly into cupcake pan, filling each tin 3/4 full. Bake for 20 minutes. Insert a cake tester into cake to make sure it is fully baked. If it come out clean the cake is ready. Set on a wire rack to cool.
  5. Combine eggs, evaporated milk and brown sugar in a saucepan over medium heat for 2 minutes.
  6. Add butter and stir constantly until mixture is thick, approximately 15 - 30 minutes. Be sure sure the stir with a wire whisk constantly or eggs in this mixture will cook. Once the mixture is thick enough to nicely coat the whisk you are done.
  7. Take mixture off heat and stir in vanilla, pecans and coconut. Let cool before frosting on cake. This frosting can be kept in the refrigerator, but thaw to room temperature before use.
  8. Once cooled, cut cupcakes in half horizontally. Spread frosting generously between the layers of cake and on the top of cake. You are ready to eat!
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4 Reviews

Marchein February 22, 2018
There are 2 sizes of condensed milk. Which size to use for frosting?
Woody W. April 8, 2015
I'm confused. For the frosting it says to add the sugar to the milk and eggs, but then it says again to add sugar after it's off the heat?
Nyasha June 6, 2013
I made these for my boyfriend's birthday and they were a HIT. I got complement after complement. Fantastic recipe! This is my go to German Chocolate Cake recipe now. I will making these for years to come.
Adrienne February 10, 2015
did you have the bourbon vanilla or make your own?