While German Chocolate cakes claims to be German, it actually has nothing to do with Germany! The soft, coconut-y pecan cake gets its name from the man who created it, Sam German. The correct name is actually German’s Chocolate cake, but most people have dropped the apostrophe and s.


This sweet chocolate cake was first seen in Dallas in the late 1950s! The Dallas Morning Star newspaper ran the cake as the “recipe of the day”. Once people heard about this cake and saw the jaw-dropping photos it spread through the U.S. and was an instant success.


German Chocolate cake is one of my family's favorite cakes, and it’s my Dad’s absolute favorite! I personally could just eat the frosting alone because it had such deep flavors with coconut and toasted pecans.


What’s your family's favorite cake? Did you know that this cake has nothing to do with Germans?

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While German Chocolate cakes claims to be German, it actually has nothing to do with Germany! The soft, coconut-y pecan cake gets its name from the man who created it, Sam German. The correct name is actually German’s Chocolate cake but most people have dropped the apostrophe and s. 🍫 🧁 This sweet chocolate cake was first seen in Dallas in the late 1950s! The Dallas Morning Star newspaper ran the cake as the “recipe of the day”. Once people heard about this cake and saw the jaw dropping photos it spread through the U.S and was an instant success. 🍫 🧁 German Chocolate cake is one of my family's favorite cakes, and it’s my dads absolute favorite! I personally could just eat the frosting alone because it had such deep flavors with coconut and toasted pecans. 🍫 🧁 What’s your family's favorite cake? Did you know that this cake has nothing to do with Germans? • • • • • • #sprinklesofhistory #history #cupcakeoftheday #cupcakesfordays #cupcakeart #cakedecoration #germanchocolate #chocolate #cupcakes #cupcake #cupcaketime #cupcakelovers #cupcakeoftheday #pictureoftheday #baking #baker #lovewhatyoudo #happyplace #iatetoomuch

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German Chocolate Cupcakes

Ingredients

Cupcake

  • 2 cups granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Frosting

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut
  • Directions

    For the cupcake

    1. Heat oven to 375°F. Line the cupcake tin with cupcake liners of our choice.
    2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
    3. Bake for 25 - 35 minutes, or until a toothpick inserted in center comes out clean or with few crumbs.

    For the frosting

    1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
    2. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
    3. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely spreading on each cupcake (and try not to eat it all in the process!)