It’s not often I make these, as the frosting does take time, but a birthday can warrant it. Bonus is these nut free german chocolate cupcakes are not only allergy friendly, but are vegan as well.
- 1 cup unsweetened coconut milk beverage
- 1 tsp apple cider vinegar
- ¾ cup granulated sugar
- 1/3 cup melted coconut oil
- 1½ tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
Preheat the oven to 350° and line a 12 count muffin tin with premium liners.
Measure the milk into a glass measuring cup, add in the vinegar and stir. Let sit and curdle for a few minutes.
In a medium mixing bowl whisk the flour through salt together.
In a large mixing bowl whisk the sugar, oil and vanilla together. Add in the curdled milk and whisk until the sugar is dissolved.
Add the dry ingredients to the wet and whisk until a smooth batter forms.
Using a disher divide the batter evenly between the liners.
Bake for 15 – 20 minutes, or until a toothpick comes out clean. (Mine took 20)
Let cool for 10 minutes, transfer to a cooling rack.
Makes 12 cupcakes.
Coconut Brown Sugar Frosting
- ¼ cup unsweetened coconut milk beverage
- 2 Tbsp cornstarch
- Pinch of kosher salt
- ¾ cup unsweetened coconut milk beverage
- ¾ cup + 2 Tbsp brown sugar, packed
- 2 cups shredded sweetened coconut
- 1 tsp pure vanilla extract
In a small bowl whisk the first milk with the cornstarch and salt until smooth, set aside.
In a heavy medium saucepan heat the ¾ cup milk and sugar, stirring till smooth, over medium heat. Bring to a boil, turn down to low and cook for 5 minutes, whisking often.
Whisk the cornstarch mixture again and slowly pour into the sugar mix, whisking constantly. Let cook for 7 minutes longer, whisking constantly.
Take off the heat, add in the vanilla, beat in, then add the coconut. Stir well to coat the coconut.
Let sit on the counter until room temperature, stirring occasionally.
Once cooled frost your cupcakes.