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)
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.
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.