Prep Time: 30 Minutes
Total Time: 50 Minutes
Yield: 24 Cupcakes
2/3 cup Butter
1 cup Oat Flour
½ cup Tapioca Flour
¾ tsp. Baking Soda
¼ tsp. Salt
1 4-ounce Package Sweet Baking Chocolate
1 cup Granulated Sugar
1 tsp. Vanilla
¾ cup Almond Milk
¾ Tbl. Vinegar
5 ounce Evaporated Milk
2/3 cup Granulated Sugar
¼ cup Butter
1 1/3 cups Flaked Coconut
½ cup Chopped Pecans
Preheat oven to 350 degrees.
Put cupcake liners into muffin pan or place foil cupcake liners onto cookie sheets.
For the cake, separate egg yolks and egg whites. Allow the eggs and butter to sit at room temperature for at least 15 minutes.
In a medium bowl, stir together the flours, baking soda and salt.
Using a small saucepan, melt the 4 ounces of sweet baking chocolate with 1/3 cups of water over medium-low heat. Stir continuously until melted. Remove from heat and cool.
Make sour almond milk by pouring ¾ tablespoon into the bottom of a ¾ measuring cup. Fill to the top with almond milk (soy milk, dairy, etc.). Allow this to sit for 5 minutes before adding to the cake batter.
In a large mixing bowl, using an electric mixer beat the butter on high for at least 30 seconds. Add the granulated sugar and beat on high for 3 minutes more. Gradually beat in the egg yolks, one at a time, and mix well after each addition. Next, beat in the cooled melted chocolate and the vanilla. Finally, alternatively add the flour mixture and sour almond milk.
In a separate large mixing bowl with clean beaters, beat the egg whites with an electric mixer on high until stiff peaks form. Fold the egg whites into the chocolate cake batter.
Pour batter into cupcake liners approximately 2/3 of the way full. Bake for 18-20 minutes until tester inserted into the center comes out clean.
For the frosting, use a food processor to finely chop the pecans and coconut. Beat 1 egg in a medium saucepan. Add the evaporated milk, sugar and butter. Cook and stir frequently over medium heat until the liquid thickens and is bubbly (takes about 8 minutes). Remove from heat and add in the finely chopped pecans and coconut. Cool thoroughly before frosting the cupcakes.
Frost the cupcakes once everything is cool and enjoy!
German Chocolate Cupcakes
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