Save on Pinterest

German Chocolate Cupcakes

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
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    about 2 dozen


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • ILoveBakingDesserts
    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!

  • melimarie
    Mar 6, 2012

    No comment left

  • kathyfrance
    Aug 27, 2011

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

  • Chefjulie1
    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!

  • williamsm
    Oct 18, 2010

    No comment left

  • Sharon Stone
    Feb 25, 2010

    No comment left

  • J.M.Brown
    Feb 23, 2010

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

  • morassini
    Feb 22, 2010

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

  • lmdett
    Feb 22, 2010

    Realy great

  • tootiegal
    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!