German Chocolate Cupcakes with Coconut Almond Frosting

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German Chocolate Cupcakes with Coconut Almond Frosting

On Saturday my dear friend got married in a small outdoor ceremony. She liked the popular idea of doing cupcakes instead of a traditional wedding cake and asked me if I’d bake them for her. Of course I was honored to bake them and to be a part of her special day.

She chose fall colors for the wedding and we thought German chocolate cupcakes would be a perfect fit. I used our family favorite Easy German Chocolate Cake recipe and dressed it up with a sprinkle of toasted coconut and a drizzle of chocolate on top. I baked them in red and gold foil cupcake liners and they really were a perfect fit for the season.


Congratulations Karen and Mark! I wish you a lifetime of happiness together!

Yield: 24 cupcakes

German Chocolate Cupcakes with Coconut Almond Frosting

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 package German chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Coconut-Almond Frosting

  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup evaporated milk
  • 2 eggs, beaten
  • 1 tablespoon vanilla
  • 1 (7 oz. package) sweetened flaked coconut
  • 1 cup sliced almonds


  1. Preheat oven to 350º. Line cupcake pans with paper liners.
  2. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more.
  3. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. (I used a medium cookie scoop which makes it easier to fill the cups.) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean and the cake springs back.
  4. Remove from oven and cool for 5 minutes. Remove from pans and cool on a wire rack before frosting. Can also be baked in two 9 inch round pans for 30–35 minutes, or 13 x 9 baking dish for 38–42 minute.

Coconut-Almond Frosting

  1. Combined butter, sugar, evaporated milk and eggs in a saucepan. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened. Add vanilla, coconut and almonds.
  2. Cool to room temperature before frosting cake. (I again used the medium cookie scoop to portion out the frosting onto the cupcake. One scoop was the perfect amount and the rounded mound made it easy to spread evenly on top.)

Other great fall cupcake recipes you might like:

Pumpkin Cupcakes with Cream Cheese Frosting, Tracey’s Culinary Adventures
Carrot Cake Cupcakes, Simply Recipes
Easy Ghost Cupcakes, Hoosier Homemade

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originally published October 5, 2010 — last updated July 25, 2019
Categories: Cakes