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
German Chocolate Cake
4oz German chocolate (Chopped)
1/2cup Hot water
1cup Butter (Softened)
4 Large Eggs -Seperated (Plus+ 3 egg whites from frosting recipe)
1 tsp Vanilla extract
2 1/2cups Bob’s Red Mill 1 to 1 Gluten free flour
1 tsp Baking powder
1/2 tsp Salt
German Chocolate Cake Frosting
2cups Evaporated Milk
2cups Brown Sugar
6 Egg yolks (Use 3 whites in the cake recipe)
2 tsp Vanilla extract
2 2/3cups Flaked coconut -unsweetened
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.
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.