[X] Close

Sign Up For My Newsletter


Gluten Free German Chocolate Cupcakes Recipe

by harvey09 on January 11, 2012

German Chocolate Cupcakes – Gluten-free, Vegan



1 1/2 cups Carol’s ALL PURPOSE Gluten Free Flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder
1 cup granulated sugar
1 cup coconut milk (shake can well before measuring)
½ cup Vegenaise
2 teaspoon pure vanilla extract
½ teaspoon pure almond extract


Preheat oven to 350 degrees. Line a 12 cup standard muffin pan with paper liners.

In a large mixing bowl, whisk together Carol’s ALL PURPOSE Gluten Free Flour, cocoa powder, baking soda, salt and espresso powder.

In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.

Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.

Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.



1 ½ cups coconut flakes
1 cup pecans, chopped
4 cups confectioners’ sugar, measured then sifted
¼ teaspoon kosher or fine sea salt
½ cup refined coconut oil at room temperature
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
4 – 6 tablespoons coconut milk


Place the coconut flakes pecans on separate baking sheets. Toast in oven until fragrant and lightly browned, about 5 minutes for the coconut and about 10 minutes for the pecans. Watch closely so they don’t burn. Let cool while mixing the rest of the frosting.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the confectioners’ sugar, salt, coconut oil and the extracts. Starting with the mixer on low speed, blend until combined. Gradually increase the speed to medium and add the coconut milk, 1 tablespoon at a time until the frosting is the consistency of buttercream frosting. Turn mixer to medium high speed and continue to mix for 3 minutes.

Take a handful of the toasted coconut flakes to use as garnish and add the rest along with the pecan to the frosting and mix well with a spatula. You may need to add a bit more coconut milk to keep the frosting at a spreadable constancy. Frost cooled cupcakes, sprinkle with some toasted coconut and serve.

Makes 12 gluten free cupcakes.


Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes – they have solved my love for desserts.” – F.R.

Leave a Reply

Your email address will not be published. Required fields are marked *


* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Previous post:

Next post: