I create this gluten free German Chocolate cupcake recipe because German Chocolate cake is my mothers favorite type of cake. So when she said she wanted German Chocolate Cupcakes for her birthday I was totally on board with making them.
I always thought that the frosting is what made it 'German Chocolate" cake but my research lead me to chowhound who broke down the differences between German Chocolate and Devils Food cake. Who would of thought they were invented in Texas and named after a guy named Samuel German. It's pretty interesting to read.
The recipe makes quite a bit, but trust me, they get eaten. They're sweet and fluffy and full of chocolaty goodness. I love the texture of these cupcakes, my father had to do a double take when we said they were gluten free. The frosting texture pairs with the soft fluffiness of the cupcake really well and the sweetness is balanced (which might be one reason they are so easily eaten).
These are everything you want in a chocolate cupcake and well worth making. I'm sure we aren't going to wait till mom's next birthday to enjoy them.
German Chocolate cupcakes
These cupcakes have a few more steps than my normal cake recipes but it's so the German Chocolate gets completely incorporated and you achieve the soft fluffy texture from the egg whites.
Melting the German chocolate in hot water allows for even distribution into the batter. After melting I let it sit to cool while I cream together the sugar, butter and egg yolks. Once the chocolate mixture is cool you can add it to the creamed mixture without the heat melting the butter. Then you combine that mixture with the buttermilk and dry ingredients.
Lastly you whip up the egg whites till stiff peaks form then fold it all together. You fold it rather than mix it so you don't loose all the air bubbles you just beat into the egg whites. This is what helps achieve that beautiful, fluffy texture.
Below is a short video to show you all the steps, minus making the frosting. I'll make that video separately.
German Chocolate Cupcakes
Sweet and fluffy chocolate cupcakes are topped with a classic coconut and pecan frosting that is the hallmark of German chocolate desserts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 1x
- Category: Dessert
- Cuisine: American, Holiday
Ingredients
German Chocolate Cake
- 4 oz German chocolate (Chopped)
- ½ cup Hot water
- 1 cup Butter (Softened)
- 2 cups Sugar
- 4 Large Eggs -Seperated (Plus+ 3 egg whites from frosting recipe)
- 1 tsp Vanilla extract
- 2 ½ cups Bob's Red Mill 1 to 1 Gluten free flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1 cup Buttermilk
German Chocolate Cake Frosting
- 2 cups Evaporated Milk
- 2 cups Brown Sugar
- 6 Egg yolks (Use 3 whites in the cake recipe)
- 1 cup Butter
- 2 teaspoon Vanilla extract
- 2 cups Pecans
- 2 ⅔ cups Flaked coconut -unsweetened
Instructions
- Preheat over to 350F
- In a small bowl combine the chopped chocolate and hot water, allow the chocolate to melt and whisk together.
- In a stand mixer, cream the sugar and butter together. Then slowly add egg yolks one at a time. When that's done slowly add the melted chocolate mixture.
- In a separate bowl combine the flour, baking powder, and salt.
- Alternating between the buttermilk and the flour mixture, slowly add them to the chocolate mixture until everything is combined.
- In a separate clean bowl, whip the eggs whites till stiff peaks form.
- Carefully fold the egg whites into the chocolate batter.
- Fill lined cupcake tins almost to the top of the liner.
- Bake till a toothpick comes our clean- 20-25 minutes. Allow to cool before frosting.
Cupcake Frosting
- Place everything but the pecans and coconut in sauce pot and cook over low heat, stirring constantly, until mixture has thickened and coats the back of a spoon without runny (it will firm up more when cooled).
- Remove from the heat and stir in the pecans and coconut flakes. Let the frosting cool to room temp before frosting cupcakes.
Nutrition
- Calories: 493
Keywords: birthday, cake, Chocolate, cupcakes, german chocoalte, Gluten free, gluten free cupcakes
Daleen Wilson
Hello and a very happy Good morning!
I am a friend of your Mom's and Sweet Al.
I just wanted to stop by and give you a round of applause.
Your photos are simply wonderful. Really beautiful and they make me want to cook, bake and eat! ha
I LOVE your caramel sauce (a bit too much). I wanted to share that even thou German Chocolate cake is not my cup of tea, I shared your blog post today with a friend in Seattle that is brand new to the gluten-free lifestyle and a Priest in Pennsylvania who is also gluten-free.
Gluten is one of the things I have had to remove from my eating line up. People like you willing to share such goodness and in a kind and tasty way sure make that tricky change smoother and easier.
Thanks sincerely for sharing and please continue to offer us insight, education and solutions. You are one smart (gluten-free) cookie. Thanks a million, Daleen
★★★★★
Alycia Louise
Thank you so much Daleen!
I'm so glad you like the caramel sauce 🙂 and thank you so much for sharing it, that means a lot to me.
I love reading your blog, that smoothy post reminded me how much I used to love having smoothies in the morning. It's been put on my to do list for sure. The bright colors remind me of spring 🙂
Barbara Farley
Can I make a cake instead of cupcakes?
Alycia Louise
I haven't tried it but I'm sure you could. The bake time for the cakes will be longer because the change in pan size. Let us know how it turns out!
Pam Riggins
When do you add the vanilla?
Alycia Louise
Hi Pam,
Thanks for pointing that out. I just updated the recipe. I add it in before the eggs.