When you love German Chocolate Cake but want something smaller, cuter, and perfect for guests or gifting, these Mini German Chocolate Cakes are your new go‑to. Each little cake packs all the flavor—rich chocolate layers, gooey coconut‑pecan frosting—just in individual portions. Perfect for parties, desserts after dinner, or sending someone something sweet without making a whole cake.
Why I Love These Mini Cakes
Personalized Portions + Less Waste
Nothing feels better than having your own cake: no cutting required, no worries about leftovers going stale. Mini cakes let everyone have their special dessert without waste. And they feel more elegant, more intentional.
Party‑Friendly & Giftable
These are ideal for gatherings. You can bake a batch, wrap each in parchment or a small box, tie with ribbon—it’s dessert made for gifting. Plus, everyone gets their own treat, which feels extra special.
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Mini German Chocolate Cakes for Individual Servings
- Total Time: 40 mins
- Yield: 12 mini cakes
Description
Mini German Chocolate Cakes made in cupcake form, each topped with a rich coconut-pecan frosting. Ideal for parties, gifting, or portion control.
Ingredients
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
1 large egg
1/3 cup buttermilk or sour cream
1/2 tsp vanilla extract
For the Coconut-Pecan Frosting:
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 cup evaporated milk
1 egg yolk
3/4 cup shredded sweetened coconut
1/2 cup chopped pecans
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with wrappers.
2. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, cream butter, oil, and sugar until fluffy. Add egg and vanilla. Mix well.
4. Add flour mix alternately with buttermilk; stir just until combined.
5. Fill muffin cups 2/3 full. Bake 18–22 minutes or until a toothpick comes out clean.
6. Cool in pan 5 minutes, then move to wire rack.
7. To make frosting, combine butter, brown sugar, and evaporated milk in saucepan.
8. Cook over medium heat, stirring until thickened. Remove from heat.
9. Temper egg yolk, add to mixture, then stir in vanilla, coconut, and pecans.
10. Cool frosting to spreading consistency. Frost mini cakes when fully cooled.
Notes
You can toast the coconut and pecans before mixing them into the frosting.
Store cakes covered in the fridge for up to 4 days.
These make great edible gifts when boxed individually.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 330
- Sugar: 29g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini german chocolate cake, coconut pecan frosting, cupcakes
Ingredients & Smart Swaps
What You’ll Need for Mini Cakes
- All‑purpose flour
- Cocoa powder (unsweetened)
- Baking powder & baking soda
- Sugar (granulated)
- Salt
- Eggs (large)
- Butter (or a mix of butter + a neutral oil for moistness)
- Buttermilk or sour cream (for tender crumb)
- Vanilla extract
- For frosting: evaporated milk, brown sugar, egg yolks, butter, shredded coconut, chopped pecans
Variations You Can Try
- Chocolate intensity: Use Dutch‑process cocoa or melt German’s Sweet Chocolate for more richness.
- Frosting tweaks: Reduce sugar, use less coconut or pecans, or toast nuts for a deeper flavor.
- Mini pan options: Use standard muffin/cupcake pans or small ramekins.
- Dairy‑free / lighter versions: Use plant‑based butter or milk, perhaps egg replacers if needed; adjust frosting accordingly.
How to Bake & Frost the Minis
Step‑by‑Step for Mini Cakes
- Preheat oven to 350°F (175°C). Grease a mini cake pan or muffin tin (12‑count or however many you want) and line bottoms if using muffin tins.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, cream sugar and butter (or butter + oil). Add eggs one at a time, beating until each is incorporated. Stir in vanilla and buttermilk.
- Combine wet & dry ingredients just until mixed. Avoid over‑mixing for soft crumb.
- Divide batter into mini pans, filling about 2/3 full to allow rise without spillover.
- Bake for about 18‑22 minutes (depending on size) or until a toothpick inserted comes out clean or with a few crumbs. Let cool in pan 5 minutes, then remove to wire racks to cool completely.
Making the Coconut‑Pecan Frosting & Assembling
- In saucepan, combine butter, brown sugar, evaporated milk. Cook over medium heat, stirring constantly until mixture thickens slightly and sugar dissolves.
- Remove from heat. Temper in egg yolks (by stirring a little hot mixture into yolks then back into pan). Stir in vanilla, shredded coconut, chopped pecans. Allow frosting to cool to spreading consistency.
- Once minis are fully cooled, frost top of each mini cake. If desired, pipe frosting edges or add extra pecan or coconut garnish.
Tips for Best Mini Cakes
- Don’t overfill pans—tiny cakes expand quickly.
- Cool completely before frosting so frosting doesn’t melt or slide.
- For prettier edges, use a small offset spatula or piping bag.
- Store in airtight containers; minis are perfect for make‑ahead desserts.
Frequently Asked Questions
Can I bake these ahead of time and freeze them?
Yes. Bake cakes, cool completely, wrap each well, and freeze. Frost from frozen only after they thaw to avoid soggy frosting. Frosting base can also be made ahead and stored refrigerated.
How should I store these minis to keep them fresh?
Store in an airtight container in the fridge if frosting has dairy. Bring to room temperature before serving. They should stay fresh 3‑4 days. For longer storage, freeze as above.
What size pans work best?
Mini loaf pans, 4‑inch round pans, or muffin tins all work. Adjust baking time slightly for larger minis. Smaller cakes need less time; always test with toothpick.
Can I reduce sugar or use alternative sweeteners?
You can reduce sugar slightly or try coconut sugar or other substitutes, but it may affect browning and texture. For frosting, reductions work best if you don’t mind it being less sweet.
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Conclusion
Mini German Chocolate Cakes pack all the classic flavor—moist chocolate cake, golden coconut‑pecan frosting—into adorable, individual servings. Whether for a party, a gift, or just something sweet for yourself, these minis deliver satisfaction in every bite. Try them out, frost beautifully, and watch them disappear.