These gluten free German chocolate cupcakes are paleo-friendly but you’d never know it! They’re rich, decadent and delicious!
Wow. I am so excited about sharing this recipe for German Chocolate Cupcakes with you guys. This is easily one of the best desserts that I’ve ever made. And, it’s paleo-friendly and gluten-free. You have my brother, Rishi, to thank for these incredibly rich and chocolatey cupcakes topped with a caramel flavored pecan and coconut frosting.
Rishi’s birthday is this upcoming weekend (April 11th) and so when I asked him what type of cake he wanted me to bake for his birthday, he said: German Chocolate Cake. I never expected my recipe to be so spot on… and so darn delicious.
See the guy below with glitter in his hair? That’s Rishi, the little bro. He’s handsome (we obviously have the same genes), ridiculously smart (I somehow missed out on those genes…) and very talented. I know I’ve talked about Rishi several times before, but this time I want to tell you a little more about him because he’s such an important person in my life.
I’m just so proud of him… for so many reasons. For those of you who listen to podcasts, he has a really popular podcast on itunes. It’s all about how to get started in investing, so if you’re interested in learning more about this subject – or know someone who is, definitely share his website/podcast with your family and friends.
I know that Rishi is going to love these cupcakes. Well, technically I already ate these cupcakes… but I know he’s going to the love the cupcakes and/or cake that I make for him this weekend. I also know that if you make these cupcakes, you will absolutely love them too.
German Chocolate Cake
German Chocolate Cake
- In a small bowl combine the dry ingredients (almond flour flour, cacao, coconut flour, baking soda and salt).
- Add the maple syrup, melted butter, and vanilla extract and mix well.
- Then, add the eggs and mix well.
- Stir in the chocolate chips and spoon the batter into a cupcake pan.
- Bake at 350° for 15-20 minutes or until toothpick inserted into center comes out clean. Allow the cupcakes to cool.
German Chocolate Frosting
- Preheat oven to 350°. Bake pecans and coconut in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Meanwhile, add the egg yolks, coconut milk, coconut sugar in a saucepan and mix well. Then, put the saucepan on the stovetop over low-medium heat and whisk continuously for 5 minutes.
- Raise the heat to medium and then add the butter and vanilla.
- Cook for 15-20 minutes, stirring constantly, until the mixture has thickened. It should coat the back of a spoon.
- Turn off the heat and stir in the coconut and the pecans. Allow the frosting to cool on the counter or in the fridge. Once cool, spread the frosting on top of the cupcakes.