Gluten Free German Chocolate Cupcakes

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This mini version of the classic is delicious, gluten free, and also free of any refined sugars

Recipe: Gluten Free German Chocolate Cupcakes

For the chocolate cupcakes:

For the Coconut-Pecan Frosting:

Preheat the oven to 350 degrees F. Line a 12-hole standard muffin tin with cupcake papers.
Bring water to a boil and stir in cocoa powder. Let cool to room temperature.
Whisk together the flour blend, coconut palm sugar, flaxseed meal, baking powder, and kosher salt.
Add oil, eggs, and vanilla to dry ingredients. Beat on medium speed for 2 minutes.
Add water and cocoa powder mixture and mix until combined.
Use a standard, spring release ice cream scoop to transfer batter to prepared muffin tin.
Bake for 18 – 20 minutes until a toothpick inserted in the center comes out mostly clean.
Let cool in the muffin tin for 5 minutes then transfer to a wire rack to cool completely.

Make the Coconut-Pecan Frosting:

Preheat the oven to 350 degrees F.
Toast the coconut, stirring every 45 seconds to one minute to prevent burning. It will toast quickly so don’t walk away from the oven.
Toast the pecans for 5 – 8 minutes until fragrant. Chop finely once cool.
In a medium saucepan, combine the almond milk and chia seed meal. Let sit for several minutes until thickened.
Add the Fruit Sweet, coconut palm sugar, coconut oil, and vanilla extract. Whisk over medium-low heat to warm mixture.
Whisk in eggs, and continue whisking until mixture is thick and reaches 165 degrees F.
Stir in the toasted coconut and toasted, chopped pecans.
Let cool completely before topping cupcakes.

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