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German Chocolate Cupcakes

A break from your regularly scheduled fall programming.. our favorite German Chocolate Frosting on top of our favorite gluten-free chocolate cupcakes! You could really do any frosting with these cupcakes, but let's just say this is our go-to for allll occasions. And if you want a cake, just double the cupcake recipe to make a 3-tier 8" or 9" cake, or a super thick 13x9" sheet cake!

For the cupcakes, you'll need:

  • 180g Gluten-Free All-Purpose Flour (1-1/4 C)
  • 270g Sugar (1-1/4 C)
  • 50g Dutch Processed Cocoa Powder (1/2 C)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 TBSP Vegetable Oil
  • 1/2 TBSP Vinegar
  • 1 tsp Vanilla Extract
  • 1/2 C Warm Milk
  • 1/2 C Hot Water
  • 3 Eggs

For the German Chocolate Frosting, you'll need: 

  • 1/2 C Unsalted Butter
  • 3 Egg Yolks (at room temperature)
  • 1 12-oz can Evaporated Milk
  • 1 C Brown Sugar (packed)
  • 1 tsp Vanilla
  • 1-1/2 C Flaked Coconut (packed)
  • 1 C Pecans (chopped, heaping)

Step 1

We want to make the frosting first since it needs to chill in the fridge before we can use it, so first thing is to get out a large saucepan and melt the butter over low heat. Then, add the entire can of evaporated milk, the egg yolks, brown sugar, and vanilla. Whisk over low to medium heat for 10-15 minutes until it reaches a rolling boil, then continue to whisk for 5 more minutes. 

Step 2

Remove the mixture from the heat and using a spatula, mix in the coconut and chopped pecans. Mix until fully incorporated and transfer to a bowl and chill in the refrigerator for at least 30 minutes until the mixture has thickened.

Step 3
Now we're ready to move on to the cupcakes! First up, preheating your oven to 350° and line your cupcake pan with cupcake liners. In a large bowl, whisk together GF flour, baking soda, cocoa powder, salt, and sugar. In a separate large bowl, whisk together eggs, vegetable oil, vanilla, vinegar, warm milk, and hot water (not boiling but hot to the touch).
Step 4
Through a fine mesh strainer, add the dry mixture to the wet mixture, gently pushing through any coarse crumbs. With a hand mixer, beat together on low-medium speed for ~1 minute until fully incorporated. It's important to not overmix the batter, so less is more!
Step 5
Scoop batter into cupcake cavities until each is half-full (just shy of 1/4 C batter for each). Bake on the middle rack for 19-23 minutes until a toothpick comes out clean, then let cupcakes cool for 3-5 minutes in pan before removing and let cool completely on a wire rack before frosting.
Step 6
About 10 minutes before you want to frost the cupcakes, remove the frosting from the fridge and allow to come to room temperature. Once cupcakes are cooled, frost and enjoy!
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