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.
Ingredients
German Chocolate Cake
- 1 cup almond flour
- ½ cup raw cacao powder
- ¼ cup coconut flour sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup ghee or grassfed butter 1 stick, melted
- 2 teaspoons vanilla extract
- 4 eggs room temperature
- ¼ cup dairy-free chocolate chips
German Chocolate Frosting
- 1 ½ cups chopped pecans
- 1 ½ cups finely shredded coconut
- 5 pastured egg yolks
- 1 13.5 ounce can full-fat coconut milk
- 1 cup coconut sugar
- ½ cup ghee or grassfed butter 1 stick
- ½ teaspoon vanilla extract
Instructions
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.
Notes
Shelby says
How many cupcakes does this make?!
My Heart Beets says
A dozen – I’ll update the recipe, thanks for asking!
JC says
Hi! A friend shared one of your recipes with me and my family loves it so much I’m here to find more! I am paleo. One of the reasons for this is food allergies, including ALL dairy; I cannot have ghee! Sadly (for me), I see it’s an ingredient in a number of your recipes. Is there a substitute I can use? Thanks in advance!
My Heart Beets says
That is awesome! I’m so happy your friend told you about my blog and even happier you came here to check it out for yourself 🙂 You can use (sustainable) palm shortening instead of ghee for baked goods – for savory recipes I’d go with avocado oil or coconut oil. Hope that helps!
Sharon says
Made these for my birthday because I was craving German Chocolate cake flavor, but wanted less sugar and no wheat. Right on! The cupcakes are not overly sweet but the chocolate flavor comes through well (and made my house smell marvelous) and the rich frosting is a perfect counterpoint. They are not soggy, excellent texture. I was going to reduce the sugar in the frosting, but I’ve tried several of your recipes now and they always come out great so trusted your proportions and I’m glad I did. Well done and thank you!
My Heart Beets says
Sharon, happy belated birthday!! I’m so happy to hear that you made and liked these cupcakes 🙂 Thank you for letting me know how they turned out for you!
Parizad in az says
I made these last weekend, and my family devoured them!
The one and only substitution I made was, used 1/4 cup maple syrup & about 3 Tbsp of Swerve (erythritol sweetener)..instead of the 1/2 maple syrup recipe asks for.
It was just perfect all around!! Thanks a ton💗
My Heart Beets says
So happy to hear that you and your family liked the cupcakes! And thanks for sharing your substitution – I’m sure it will help other readers 🙂
Christealee says
Wondering if I could use coconut oil instead of ghee in the cake recipe? This looks and reads deliciously! Cannot wait to try it! Thank you!
My Heart Beets says
Hi Christealee! I’m sure coconut oil will work instead of ghee – it just may not have the same buttery flavor. Please let me know what you think when you make it! 🙂
Sophia says
Hi 😊 I’m just wondering if you have nutritional value information for this German chocolate cake 😃 Thank you
Esther says
Your Paleo Chocolate Cake recipe led me to your recipe for German Chocolate Cupcakes, which has an alternate frosting choice. The two cake recipes are exact with the exception of 2 tsps vanilla extract added in the latter. Should both recipes be identical? Or if not included in the Paleo Chocolate Cake recipe intentionally, could you explain the reason? Thank you.
Gina says
How many cupcakes does this recipe make?
Thanks!!
Sophia NJ says
Hi! Thank you so much for posting this!!! I ended up making the chocolate cake but using this German chocolate cake frosting. I didn’t have enough ghee so I used a mix of it and olive oil (for the cake). Also, for the cake I used honey instead of coconut sugar, as I didn’t have any sugar left.
My husband doesn’t typically like cake. Going grain-free has changed his palate, but he still never asks for cake. He, however, ate about 5 slices of this cake!! My toddler & pre-toddler ate it too. The cake and frosting complemented Each other perfectly! I wish I could post a picture!
My Heart Beets says
Sophia, it’s great to know that honey works well as a substitute for coconut sugar! And I’m so glad your husband and kiddos liked this cake!! If you have IG or FB I’d love to see a pic!
Sophia says
I’m sorry….just seeing this 😃 On IG I am at Sophiloveslife 😃
Sophia says
Hi Ashley 🙂 Thank you so much for posting these recipes. So…. this is very last minute, but I just realized I don’t have sugar. Can I use raw honey instead? If so, how much? I have Turkish honey from Trader Joe’s (I don’t think it’s raw) and I also have real real raw honey.
Thank you in advance!!!
My Heart Beets says
Hi Sophia! Honey will likely change the flavor of the frosting – I use coconut sugar because it has a brown sugar-like flavor. If you make it with honey please let me know how it turns out!
Sophia says
Thank you for the very prompt response! ? It turned out just fine. I do wonder how it would taste had I used the coconut sugar, but the chocolate cake and this frosting paired really well together!!! It was all gone that night.
My Heart Beets says
So happy to hear that! 🙂
Elda Peck says
OH. MY. GOODNESS. You have some of the best recipes I’ve ever made. This cake has now been baked and devoured twice in one week (yes, I shared!) and everyone loved it. The icing alone is incredible. I bought your ebook a couple of days ago and cannot wait to dig in to more!
My Heart Beets says
Thank you, Elda!! I’m so happy to hear that you like my recipes 🙂 And I hope you love everything in my eBook!
Tin says
These were soooo yummy. Made them for my six-year-old’s birthday. This recipe made 16. There were nine of us eating them. And I ate three!
My Heart Beets says
Awesome!! So happy to hear that 🙂 Happy birthday to your six-year-old!
Linda says
My husband loves these cupcakes! First time I made it I had left over topping so i freezed it, then used it for the next time I made the cupcakes, by defrosting it in the warm setting in oven. Worked v well!
My Heart Beets says
Awesome!! These are some of my fav cupcakes too! Glad you both like the recipe 🙂
Mimi says
Hi Ashely you mention on your email that someone made these instead of using butter or ghee they used applesauce how much do you know? And i can I use coconut oil instead?? Let me know please.
Thanks!
My Heart Beets says
Hi Mimi, I sent her a message on Instagram – when I hear back I will let you know. I assume she used the same amount, but I could be wrong! As for coconut oil, you should be able to use that instead of ghee. Let me know how this turns out for you!
Judy says
I may or may not have just eaten 4 of these cupcakes before noon. I have no regrets. So good, even without the frosting!
My Heart Beets says
Judy, lol that is awesome! I’m so glad you like the recipe! 🙂
IR says
How nice of you & Rishi to help people! I think I will sign up!
My Heart Beets says
Thank you! 🙂
Parizad in Az says
Hi 🙂
This is the third time I have made this particular recipe, this time it’s my first making it as a 9 inch single layer cake.
It was absolutely perfect!, The Only lil change I made from the last couple times was, I only added about 1/8th tsp of salt, rather than 1/2 tsp.
Divine!!
My Heart Beets says
I’m so happy to hear that! Thank you for letting me know how much you like this cake 🙂