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German Chocolate Cupcakes

Name: German Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 12 cupcakes
Cuisine: American-inspired
Ingredients: ¾ cup unsweetened soy milk; 1 Tbsp white vinegar; 1 cup all-purpose flour; ½ cup Dutch-process cocoa powder; baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup granulated sugar; ¼ cup brewed espresso; ¼ cup vegetable oil; 2 Tbsp pure vanilla extract; ½ cup sweetened condensed coconut milk; ½ Tbsp cornstarch; ½ Tbsp unsalted vegan butter; ½ cup unsweetened toasted shredded coconut; ½ cup unsalted roasted pecans; ½ cup unsalted vegan butter; 1 cup powdered sugar; 1.411 oz dairy-free dark chocolate; 1½ Tbsp Dutch-process cocoa powder; 1½ Tbsp pure vanilla extract

Premium

1 hr + 10 min

Dessert

Freezer-friendly

These decadent, moist cupcakes are filled with a sticky, sweet coconut and pecan filling, and topped with a crown of rich chocolate frosting. These cupcakes are inspired by the German chocolate layered cake, which is named after the creator of a baking chocolate, Samuel German, and not named after the country of Germany. His sweetened chocolate product was used in the original recipes of this cake, but for our version, we use cocoa powder and dairy-free dark chocolate.

cupcakes

Total

1 hr + 10 min

Prep

30 min

Cook

20 min

Cool

20 min

Contains

tree nut

gluten

Swap out

soy

Free from

peanut

sesame

Ingredients

Cupcakes

¾ cup (180ml)
unsweetened soy milk^†

unsweetened pea milk
1 Tbsp (15ml)
white vinegar

apple cider vinegar

fresh lemon juice
1 cup (135g)
all-purpose flour
½ cup (48g)
Dutch-process cocoa powder
1 tsp (4.5g)
baking powder
¼ tsp
baking soda
¼ tsp
salt
½ cup (100g)
granulated sugar
¼ cup (60ml)
brewed espresso

strong pour-over coffee
¼ cup (60ml)
vegetable oil
2 Tbsp (30ml)
pure vanilla extract

Coconut-pecan filling

½ cup (120g)
sweetened condensed coconut milk
½ Tbsp (4g)
cornstarch

arrowroot starch
½ Tbsp (7g)
unsalted vegan butter
½ cup (38g)
unsweetened toasted shredded coconut
½ cup (55g)
unsalted roasted pecans, chopped

Chocolate frosting

½ cup (115g)
unsalted vegan butter, at room temperature
1 cup (130g)
powdered sugar
1.4 oz (40g)
dairy-free dark chocolate, melted ^†
1½ Tbsp (9g)
Dutch-process cocoa powder
1½ Tbsp (23ml)
pure vanilla extract

Optional garnish

melted dairy-free dark chocolate

Make your own

Directions

Line a muffin pan with paper liners and preheat the oven to 350°F (180°C)*.
In a small bowl, combine the milk and vinegar. Set aside for 5 minutes to curdle.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine, then make a well in the centre.
Pour in the milk-vinegar mixture, along with the sugar, espresso, oil, and vanilla. Stir until just combined.
Divide the batter between the muffin wells. Bake for 18 - 20 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, prepare the coconut-pecan filling. In a saucepan, combine the sweetened condensed coconut milk and cornstarch. Bring the mixture to a boil.
Once boiling, cook the mixture for 2 - 3 minutes to thicken.
Remove the pan from the heat and stir in the butter, shredded coconut, and pecans. Allow the mixture to cool completely.
For the frosting, in a large bowl, whip the butter with an electric hand mixer for 1 - 2 minutes.
Add the remaining frosting ingredients and whip again until the frosting is fluffy, about 3 - 5 minutes.
Once baked, let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Transfer the frosting to a piping bag, and pipe a circle of frosting around the top of the fully cooled cupcake.
Spoon the coconut-pecan mixture in the center of each frosting circle.
Drizzle the cupcakes with melted chocolate, if desired, and enjoy!

Notes

^†We recommend using either soy or pea milk for this recipe, as the high protein content of these milks are what allows the milk to curdle to create vegan buttermilk.
^†We use 50 - 60% cocoa chocolate for a balanced sweetness. Darker varieties (70%+) can make the result too bitter.
* We used top and bottom heating (not fan-assisted/convection).

Storage

Frosted cupcakes can be kept in an airtight container in the fridge or at room temperature for up to 3 days.
Freeze for up to 1 month.

Nutrition per cupcake

Calories 324 kcal

Total fat	18.1 g
Omega-3	0.5 g
Omega-6	4.6 g
Saturated fat	6.5 g
Trans fat	0.0 g
Cholesterol	0.0 mg

Total carbs	37.4 g
Dietary fiber	3.3 g
Total sugars	23.5 g
Added sugars	22.2 g
Protein	3.5 g
Sodium	96 mg

Iron	2.26 mg
Potassium	280.5 mg
Calcium	51.6 mg
Magnesium	51.9 mg
Zinc	0.84 mg
Copper	0.36 mg
Manganese	0.65 mg
Phosphorus	116.2 mg
Selenium	6 μg

Vitamin A	57 μg RAE
Vitamin B6	0.1 mg
Vitamin B12	0 μg
Vitamin C	0.2 mg
Vitamin D	0 μg
Vitamin E	1.1 mg
Vitamin K	14 μg
Folate	37 μg
Thiamin	0.1 mg
Riboflavin	0.1 mg
Niacin	1.2 mg
Choline	3.3 mg

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

Show nutrition info