Gluten Free German Chocolate Cupcakes
These gluten free german chocolate cupcakes are decadent and soft. The moist chocolate cupcake base, against the creamy chocolate ganache and the crunchy coconut-pecan frosting, is irresistible and will make your guests ask for more!
Yield: 12 Cupcakes
Calories: 513kcal
Ingredients
Chocolate Cupcakes
- 50 grams of 70% Dark Chocolate
- 50 grams of White Rice Flour
- 20 grams of Tapioca Flour
- 10 grams of Corn Starch
- 20 grams of Brown Rice Flour
- 1 teaspoon of Xanthan Gum
- ½ teaspoon of Baking Soda
- ½ teaspoon of Baking Powder
- ¼ teaspoon of Salt
- 25 grams of Cocoa Powder
- 40 grams of Brown Sugar
- 90 grams of Granulated White Sugar
- 70 ml of Vegetable Oil
- 2 Large Eggs
- 1 ½ teaspoon of Vanilla Extract
- 170 ml of Buttermilk at room temperature
Chocolate Ganache
- 100 ml of Heavy Cream
- 200 grams of 70% Dark Chocolate (cut into pieces)
Coconut-Pecan Frosting
- 2 Egg Yolks
- 170 grams of Evaporated Milk
- 80 grams of Granulated White Sugar
- 100 grams of Brown Sugar
- 80 grams of Unsalted Butter
- 1 teaspoon of Vanilla Extract
- 120 grams of Shredded Coconut
- 130 grams of Toasted Chopped Pecans
Instructions
Chocolate Cupcakes
- Preheat the oven to 180°C (356°F).
- In a microwave-safe bowl, melt the chocolate in 20-second intervals stirring after each until no lumps remain. Set the chocolate aside to cool slightly while preparing the other ingredients.
- Combine the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking soda, baking powder, salt, and cocoa powder.
- In a separate bowl, add and combine the brown sugar, granulated white sugar, vegetable oil, eggs, vanilla extract, buttermilk, and melted chocolate. Then add the flour mixture and mix until just combined.
- Align a cupcake tin with cupcake liners and fill each liner ⅔ full.
- Bake the cupcakes for 17-20 minutes or until a toothpick inserted at the center comes out clean.
Chocolate Ganache
- Microwave the heavy cream in a microwave-safe bowl until it simmers (2-3 minutes). Then add the dark chocolate pieces and let them sit in the warm heavy cream for 5 minutes. Using a whisk, stir the chocolate ganache in clockwise motion until all the chocolate is melted and the texture is smooth.
- Let the chocolate ganache cool down to room temperature before piping it.
Coconut-Pecan Frosting
- In a medium-sized saucepan, over medium-low heat, add the egg yolks, evaporated milk, granulated white sugar, brown sugar, unsalted butter, vanilla extract, and combine. Allow the mixture to simmer, occasionally stirring, until it slightly thickens (3-4 minutes).
- Remove the caramel mixture from heat and add the toasted chopped pecans and shredded coconut. Using a spatula, combine the ingredients. Allow the coconut-pecan frosting to reach room temperature before applying it to the cupcakes.
Assembling The Cupcakes
- Transfer the chocolate ganache to a piping bag and pipe a border around the outer edges of the cupcake.
- Then using a tablespoon, scoop a dollop of coconut-pecan frosting and add it to the middle of the cupcake. Then add a piece of pecan to the top of the blob.
Notes
- Storage & Freezing: unfrosted cupcakes can be stored in an airtight container at room temperature for up to three days and can be stored in the fridge for up to a week. Frosted cupcakes should be stored in the refrigerator for a maximum of 7 days.
- Dairy-Free Option: for substitutions, please see the substitution section in the post above.
Nutrition
Serving: 1Cupcake | Calories: 513kcal | Carbohydrates: 51g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 222mg | Potassium: 240mg | Fiber: 6g | Sugar: 36g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg