Ina Garten German Chocolate Cupcakes

If you love the classic combination of chocolate, coconut, and pecans, Ina Garten’s German Chocolate Cupcakes will win you over at first bite. These individual treats deliver everything you’d expect from a traditional German chocolate cake—but in a portable, party-ready form. Moist chocolate cake meets sweet, nutty coconut-pecan frosting. Elegant, rich, and perfect for sharing.

What Are Ina Garten’s German Chocolate Cupcakes?

These cupcakes start with a soft, moist chocolate cake base, made with cocoa powder and buttermilk for richness. The signature frosting—a cooked mixture of egg yolks, sugar, butter, shredded coconut, and chopped pecans—sits on top, creating a decadent bite full of texture and flavor.

Reasons to Try Ina Garten’s German Chocolate Cupcakes

• Portable version of a classic cake – Perfect for gatherings
• Moist and tender crumb – Thanks to buttermilk and rich chocolate
• Sweet, creamy coconut-pecan topping – Iconic and delicious
• Ideal for birthdays, potlucks, and holidays – Always a hit
• Freezer-friendly cake base – Easy to prep ahead
• Balanced sweetness – Not overly sugary
• Barefoot Contessa flair – Classic with elevated taste

Ingredients Needed to Make Ina Garten’s German Chocolate Cupcakes

For the chocolate cupcakes:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 extra-large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee (or hot water)
• 1¾ cups sugar

For the coconut-pecan frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1¼ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions to Prepare Ina Garten German Chocolate Cupcakes

Step 1: Preheat and Prepare Pans

Preheat oven to 350°F (175°C).
Line a standard 12-cup muffin tin with paper liners. You may need two trays for about 18 cupcakes.

Step 2: Make the Cupcake Batter

In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, whisk together buttermilk, oil, eggs, vanilla, and sugar until smooth. Gradually stir in the dry ingredients. Add the hot coffee and mix until just combined (the batter will be thin).

Fill each cupcake liner about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool completely on a wire rack.

Step 3: Prepare the Coconut-Pecan Frosting

In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly until the mixture thickens—about 10–12 minutes. Remove from heat.

Stir in vanilla, coconut, and chopped pecans. Let cool until spreadable.

Step 4: Assemble the Cupcakes

Once cupcakes are fully cooled, spoon a generous amount of frosting on top of each cupcake. Smooth with the back of a spoon.

Step 5: Serve or Store

Serve at room temperature, or refrigerate and bring to room temperature before serving.

Other Popular Ina Garten Recipes

• Ina Garten’s Orzo with Roasted Vegetables
• Ina Garten–Inspired Baguette
• Ina Garten Kielbasa with Mustard Dip
• Ina Garten’s Szechuan Noodles

What to Serve With German Chocolate Cupcakes

• Hot coffee or espresso – Balances sweetness
• Fresh berries – Light, tart contrast
• Vanilla ice cream – Creamy pairing
• Toasted coconut flakes – Sprinkled for garnish
• Dark chocolate shavings – Adds extra flair
• Salted caramel drizzle – For an indulgent variation
• Iced tea or milk – Family-friendly sips

Expert Tips for Mastering the Ina Garten German Chocolate Cupcakes

• Use room temperature ingredients – For even mixing
• Don’t overfill the liners – Prevents overflow
• Use freshly brewed coffee – Deepens the chocolate flavor
• Cool cupcakes completely before frosting – Avoids melting
• Cook frosting over medium heat – Patience ensures thickness
• Chop pecans finely – For easy spooning and smoother topping
• Store frosting separately if making ahead – Helps preserve texture

Variations of the Ina Garten German Chocolate Cupcakes

• Add chocolate chips to batter – For extra gooeyness
• Toast the pecans before adding – Boosts nutty flavor
• Use almond extract in frosting – For a twist
• Top with a drizzle of melted chocolate – Bakery finish
• Make mini cupcakes – Bite-size for parties
• Swap buttermilk with sour cream – Similar moisture, richer taste
• Add a pinch of cinnamon to the frosting – Subtle warmth

How to Store Ina Garten German Chocolate Cupcakes Leftovers

• Refrigerate in an airtight container – Keeps for up to 4 days
• Bring to room temperature before serving – Best texture
• Freeze unfrosted cupcakes – Wrap individually for up to 2 months
• Store frosting separately if needed – Chill, then rewarm gently
• Avoid stacking frosted cupcakes – They’ll stick
• Label and date if freezing – Stay organized
• Use parchment paper between layers – If storing multiples

How Do I Reuse Leftover Cupcakes?

• Slice and layer in parfaits – With cream and berries
• Turn into cake pops – Mix with frosting, roll, and dip
• Serve with fruit compote – For a plated dessert
• Crumble into sundaes – Adds rich texture
• Blend into milkshakes – Yes, seriously
• Serve warm with a scoop of ice cream – Melty perfection
• Press into jars for portable desserts – Great for gifts

Nutritional Value (per cupcake, with frosting, based on 18 servings)

• Calories: 430
• Fat: 24g
• Carbohydrates: 48g
• Sugar: 36g
• Protein: 5g
• Fiber: 2g
• Sodium: 210mg

FAQs

Can I make Ina Garten’s German chocolate cupcakes ahead of time?

Yes, bake the cupcakes up to two days in advance and store them unfrosted in an airtight container. Prepare the frosting the day you plan to serve it or store it separately in the fridge.

How do I know when the coconut-pecan frosting is thick enough?

The frosting is ready when it coats the back of a spoon and thickens noticeably, usually after 10–12 minutes of gentle simmering and constant stirring.

Can I freeze German chocolate cupcakes?

Yes, freeze the unfrosted cupcakes for up to 2 months. Thaw overnight and frost fresh for the best texture and flavor.

What type of chocolate is best for the batter?

Unsweetened cocoa powder works best for this recipe. Combining it with hot coffee intensifies the chocolate flavor without making the cupcakes overly sweet.

Final Words

Ina Garten’s German Chocolate Cupcakes are the perfect blend of rich chocolate cake and sweet, nutty coconut frosting. Moist, decadent, and easy to share, they make a stunning addition to any dessert table.

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