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German Chocolate Cupcakes

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German Chocolate Cupcake Recipe

German Chocolate Cupcakes.   What a fantastic idea, right?

I’m gonna step back a few steps and tell you… I’ve struggled with blogging for the past couple of weeks.   Early November was insanely busy (3 wedding cakes, a groom’s cake and 2  birthday cakes all in one weekend) and I sort of felt like I was drowning.   Everytime I’d try to write, I’d just get stuck.

But I’m trying to break out of that funk this week and get back into writing and sharing cakes.  Starting now :D

German Chocolate Cupcakes 2

This week my uncle asked for a German Chocolate Cake for his birthday.  He’s been sick for several months and although I’ve only done German Chocolate cakes a few times, I was happy to make it for him!

And since he specifically requested the frosting (and lots of it), I decided to make the Coconut Pecan frosting homemade.

You see, usually when I do a German Chocolate Cake, I cover it with Chocolate Cream Cheese frosting.  And when I made German Chocolate Cake Balls, I used the canned frosting.  But yesterday?   I made a real cake with real homemade Coconut Pecan Frosting.  And it was sooooo good!

German Chocolate Cupcake Open 2

In the process, I had some extra batter and frosting, so I decided to make some cupcakes.  And I’m gonna go out on a limb and say that I like the cupcakes better than the cake.  Because in addition to the Coconut Pecan Frosting… I added some Milk Chocolate Buttercream.  Better, right?

Yeah, I thought so.

Because Milk Chocolate Buttercream makes everything better.

Easy German Chocolate Cupcakes

Anywho… I’m really, really loving the way these cupcakes turned out and I’m seriously considering adding them to my regular rotation of cupcakes.  They’re not hard to make and they’re just plain delicious.

As a side note… have any of you decided that you liked something that you thought you hated after you started baking regularly?  I used to hate almond flavoring, but now this White Almond Sour Cream cake is one of my all-time favorites.  I also used to hate coconut in just about anything baked… and now… I’m sort of loving it.  Italian Cream Cake?  The bombdiggity.  And these German Chocolate Cupcakes?   So, so addictive.

German Chocolate Cupcakes Coconut Pecans

These recipes were only slightly adapted from The Cake Mix Doctor Returns.    If you like doctored cake mix recipes, I cannot recommend enough all of Anne Byrn’s books.  I have three of them and they’re fantastic!!

Here you go:

German Chocolate Cupcakes
Prep time
Cook time
Total time
Recipe type: Cupcakes
Serves: 30-36 cupcakes
For the Cake
  • 4 oz. German's Sweet Chocolate
  • 1 (16.5 oz) German Chocolate Cake Mix
  • 2 ounces all-purpose flour
  • 1.7 oz vanilla instant pudding mix (half a package or appx. 4 tablespoons)
  • ¾ cup water
  • ½ cup sour cream
  • ¼ cup vegetable oil
  • 4 large eggs
For the Coconut Pecan Frosting
  • 1 can (12 oz.) evaporated milk
  • 1½ cups granulated sugar
  • 12 tablespoons salted butter (1½ sticks)
  • 4 large egg yolks, slightly beaten
  • 2 teaspoons pure vanilla extract
  • 2 cups sweetened flaked coconut
  • 1½ cups chopped pecans
For the Milk Chocolate Buttercream
  • ½ cup salted butter, softened
  • 1 cup powdered sugar (or more, depending on desired consistency)
  • 4 ounces milk chocolate bars (Hershey's Bar's work great!)
  • 2 tablespoons heavy whipping cream
  • ¼ tsp. vanilla extract
For the cake
  1. Preheat your oven to 325°F and prepare your cupcake pans. I like to use glassine liners.
  2. Break the milk chocolate bar into pieces and place them in a microwave safe dish. Microwave on high for 1-2 minutes, stirring every 30 seconds until the chocolate is completely melted.
  3. In a large mixing bowl, combine the melted chocolate, cake mix, flour, pudding mix, water, sour cream, oil, and eggs. Beat on low until the ingredients are incorporated and then on high for 2 more minutes. The batter will be smooth and thick.
  4. Scoop into your cupcake liners (I like to use a 2 tablespoon scoop to fill my cupcake liners... I do a heaping scoop per cupcake), and bake for 19 minutes.
For the Coconut Pecan Frosting
  1. Place the evaporated milk, sugar, butter, egg yolks and vanilla in a large boiler over medium heat. Cook, stirring constantly, until thick and golden brown. This took about 12 minutes for me. Remove from the heat and allow it to cool to room temperature (I stuck mine in the frig - it got a little too thick, but it worked!). It'll take at least 30 minutes to cool to room temperature if left out.
For the Milk Chocolate Buttercream
  1. Chop up the chocolate bars and place them in a small microwave safe bowl. Heat the chocolate in 30 second increments until completely melted. Set it aside and let it cool.
  2. Once the chocolate has cooled, in a large bowl, cream together the butter and powdered sugar until light and fluffy. Scrape down the sides of the bowl as needed and add in the vanilla extract and mix until incorporated.
  3. Gradually pour the cream into the frosting while mixing. Once the cream mixture is thoroughly mixed into the frosting, fold cooled milk chocolate into the frosting. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
  1. When the cupcakes are cooled, pipe the milk chocolate frosting around the outer edge of the cupcake - forming a "bowl" in the center. I used a 1M tip for this. Then using a tablespoon, scoop a dollop of the Coconut Pecan Frosting into the center of each cupcake.


Marshmallow Nail Polish Bottles & Make-Up Cake

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How to Make Marshmallow Fingernail Polish Bottles H

You’ve seen these Marshmallow Nail Polish Bottles, right?  I can’t remember where I first saw them a few years ago, but last year when I was asked to do a Make-Up Cake and the Marshmallow Nail Polish Bottles… I was excited!

These treats are fun and easy and anyone can make them!

All you need is marshmallows, candy melts, toothpicks and tootsie rolls.  You attach the tootsie roll to the marshmallow with a toothpick, then use that as a “handle” to dip the marshmallow in melted candy melts.

Tap them a few times to get off the excess, then set them on wax paper to dry… and you’re done!!  If you’re candy melts are too thick, be sure to check out this post for How to Thin Wilton Candy Melts for Perfect Cake Pops.

See?  Easy!

Now… for the cake.

Pink and Black Makeup Cake Small

It was a 9″ round vanilla cake with vanilla buttercream.  All of the decorations were homemade marshmallow fondant and Black Satin Ice fondant.

I added Tylose to the make-up pieces so they would dry hard.  I used my Pazzles for the lettering.

Here are some other tools I used:

And that’s it!   Do you have any questions?  Leave me a comment and I’ll answer & help you if I can!

Pink and Black Makeup Cake and Marshmallow Fingernail Polish Sm

PS.  If you’re not already subscribed to my blog, would you?  You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!  :)  And while you’re here, go see  these other Make-up themed goodies:

Makeup and Fashion Purse Cupcakes

Make-Up & Purse Cupcake Toppers

Zebra Make Up Cake

Zebra Make-up Cake


My Top 6 Favorite Cake Recipes

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My Top 6 Favorite Cake Recipes Cake Decorating

Over in our All Things Cake Facebook Group (come join if you haven’t already!!), someone asked for some basic starter recipes.   She was actually looking for scratch recipes (which we all know, I rarely do), but I thought that would be a good subject for a blog post… to round up all of my favorite recipe links in one spot!

SO… here are My Top 6 Favorite Cake Recipes:

1.  Vanilla Cake – this is my single most popular flavor.  I use it for almost all birthday cakes and baby/bridal shower cakes plus quite a few wedding cakes.  It’s delicious, moist, sturdy enough for fondant decorations and stacking for tiered cakes, freezes well, etc.  I could go on and on… it’s my #1 go-to recipe.

2.  White Almond Sour Cream Cake (aka Wedding Cake) – this flavor is also incredibly popular with my customers.  Not only do I use it for weddings, but I also use it for birthdays and showers and I can easily sell a few dozen cupcakes a week in this flavor if I have them leftover/extra.

3.  (Dark) Chocolate Cake – when I make a chocolate cake… it’s this one!  My friend Shelly shared this recipe with me a few years ago and it’s so, so good.   This is one of the only recipes where I choose Duncan Hines over Pillsbury as my starting cake mix … and I use the Dark Chocolate Fudge but nobody has ever complained about it being too dark!

4.  Red Velvet Cake – I’m not a big fan of eating red velvet cake, but when I make it for customers, they love this recipe!  It’s an adaptation from a recipe my Aunt Carol gave me (to make it sturdier and not so soft) and it’s always a big hit!

5.  Italian Cream Cake – when I sell cupcakes by the box, these go the fastest!!  The cream cheese frosting and nuts and rum and coconut … well, it’s just good cake.  The recipe is for cupcakes but I use the exact same recipe for layered cakes.  I’ve also used it for wedding & groom’s cakes and it does beautifully (although a little softer than the other recipes, so handle with care!)

6.  Strawberry Cake – like the red velvet cake, Strawberry cake is not my favorite (personally).  But my husband and sister and both of my sisters-in-law absolutely go nuts for it and swear by this recipe!  It’s also really popular with customers… just this weekend I’ll be doing an entire 5 tiered wedding cake in this flavor!

For my local cake business, almost all of my cake orders are for those flavors.  I’ve used them all for tiered cakes and wedding cakes as well as carving and cupcakes.  They’re very versatile, reliable recipes!!

Now – here are a few other recipes I have on my menu but I don’t bake them as often:

Butter Cake – this is my Daddy’s favorite cake and for butter-cake-lovers… this one is terrific!   I don’t get requests for it often but it’s fantastic!

Loaded Carrot Cake – this is a scratch recipe and it is OUT OF THIS WORLD.  I make this a lot around the holidays!!

One Bowl Chocolate Cake… good, good, good (but not so good for fondant/tiered cakes because it’s melt-in-your-mouth soft – or at least that’s been my experience… I understand other decorators do use it for stacking).

Caramel Cake – this is also a popular cake that seems to be seasonal around where I live!

And that’s it for now…my most requested and favorite cake recipes!!  What is your most popular flavor?

PS.  If you’re not already subscribed to my blog, would you?  You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!  :)

OH… and Pin it here:

Top 6 Cake Recipes