The Story:
Last weekend, I baked 100 cupcakes at my family reunion for my father’s 60th birthday. Along with Cookies & Cream, Blueberry Lemon and Strawberry Lemonade Cupcakes, I made his all-time favorite: German Chocolate.
Ingredients
Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
½ cup oil
1 teaspoon vanilla extract
¾ cup buttermilk
1 cup sour cream
German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolk, lightly beaten
1/2 cup butter
1 ½ teaspoon vanilla extract
1 ½ cup chopped pecans
1 ½ cup flaked coconut
Chocolate Buttercream:
4 ounces cream cheese
½ cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk or cream (if needed)
Directions
1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.
2. In a large bowl, gently combine oil, eggs and vanilla extract.
3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.
4. Add Buttermilk and stir until combined.
5. Add another third of the cake mix (again, sifting for easy stirring).
6. Add sour cream, then final third of cake mix.
7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.
8. German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.
9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.
10. Pipe Chocolate Buttercream around the edge of the cupcakes tocreate a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center.
Copyright © YourCupofCake
I asbolutely love your cupcakes, I think they are always so beautifully decorated! I remember reading one of your posts about a wedding that you made cupcakes for…my good friends have asked me to do the same and while I'm completely honored, I'm so nervous about it! Any tips for me?!
How dedicated, making 100 cupcakes for his birthday! I guess we both have the same great tastes in cupcakes-my pick would have been the german chocolate also. These look simply delicious. Thanks for sharing.
These are absolutely gorgeous!
Is there any way to have a Tiramisu cup cake on the roster?
Such a pretty cupcake! My dad would go nuts over these!
These look so delicious with the scoop of german chocolate frosting on top and the border of chocolate frosting. I'm so making these, thanks
Hey my seven little kids went nuts after these. After making 8 pieces, they even want me to bake more! Especially my 4 year old son,he keeps on shouting "Hey mom I want more! Please!" I tasted it, and wow it's really yummy.!
Gorgeous, as usual! But the thing about your cupcakes is not only are they beautiful, they are also easy and best of all, delicious!!! You are a genius
Oh my goodness!!!!!!!!! Looks like a new favorite of mine! Beautiful!
Those look so beautiful. The coconut part is always my favorite – it looks so good. Mmmm
My goodness, post me some please?? haha
These look absolutely fabulous! Your father is one lucky man and im sure was absolutely elated. These are beautiful 
GORGEOUS!!!!! All of the flavors you baked sound wonderful, I would have a hard time choosing which one, so I'd just take one of each
yum, yum, yum! made these over the weekend. sooooo good. german chocolate is my hubby's fav! can these be frozen? or just the cupcake frozen and frosted later? can the frosting be frozen?thanks and keep them coming!Lorene
I'm curious. I'll be making 100 cupcakes for a teacher luncheon. Did you make in batches or mix dough in double or triple batches? Did you rotate your baking tins? Inquiring minds want to know how to pull this off. I'm thinking I will need to make the cupcakes this weekend, freeze them, then frost them the night before the event. Any thoughts on that?
I always bake the day of an event, even if it's 300 for a wedding. For this event, I made double batches and I usually have 4 pans, two in the oven at a time. 100 cupcakes really is not too stressful, you will do great! Email if you have more questions!
Hi Lizzy, found your blog through Pinterest. I know the feeling of baking for large groups. I make almost 100 cupcakes for my daughter's bridal shower last spring. It's too fun and the joy of seeing everyone eating the cupcakes and smiling, is the best!
I just made these last night and they were a hug hit!!! I love baking all your cupcakes!! I was wondering where do you buy you cupcake liners? Mine always look greasy and lose color..
I usually use white (because they are cheeper), but when I want to get fancy I will get some off Etsy.com, Amazon, or head out to Michaels or another decorating store. There are grease proof liners you can look for, more expensive, but they look very professional.
I made these for an Oktoberfest type dinner last Saturday night. They were just wonderful and got great reviews! Thank you so much for sharing your recipes!
Those are so beautiful. What tip did you use for the Chocolate Buttercream? Thank you!
I made these and am so happy I tried this recipe. They are amazing!
how would you be able to make vanila frosting?i'm not that much of a sweet tooth.
Just omit the cocoa powder and add a little extra powdered sugar to keep the frosting thick enough. Good luck!
Found this after searching for best German Chocolate cakes. My sweetheart has loved this as his birthday cake for many many years. On his 51st, he said this was THE BEST homemade German Chocolate cake he’s ever eaten–Thank You! Next time I’m going for the cupcake style since they look soooo perfect and I know the taste is beyond amazing!
I am so glad he loved it!
Oh gosh! Thank you for posting this!
I unwittingly started a tradition of making homemade German Chocolate cakes for people on their last days of work, but I hated watching people being so messy cutting a layer cake. I just couldn’t figure out a way to include the classic frosting, but present it in a cupcake. But this is FANTASTIC! It looks as elegant as the full sized cake!
You’re an inspiration. I plan on using the recipe straight off the German chocolate bar, but I’ll be using that chocolate buttercream one from you!
Thank you so much, from someone who usually sticks to cookies.
Hello! I am actually making these beautiful creations as I type! I was wondering if you could tell me what you scooped your frosting with… I was thinking of using a cookie scooper… but I’m afraid that will be too big and I’m sure I will mess up the barrier… do you think those of us who are less professional should scoop first… then do the chocolate frosting? Hope to hear back soon… thanks!
Pipe the barrier, then use a spoon to place the coconut pecan frosting in the center. You won’t get a perfect round top, but it will keep you from making a mess. I used a mini cookie scoop.
hi lizzy, i wana try to cut this recipe in half coz it makes too much cupcakes. so should i use 1/2 box of the devils food cake mix????
Yes, just do that!