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German Chocolate Cupcakes - flour

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flour sugar cocoa baking soda salt water apple cider vinegar vanilla chocolate coconut cornstarch coconut milk brown sugar salt vanilla coconut pecans
Viewed: 35 - Published at: 7 years ago

Ingredients

  • FOR THE CUPCAKES:
  • 1-1/2 cup Unbleached White Flour
  • 1 cup Unrefined Sugar
  • 1/3 cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoons Salt
  • 1 cup Water
  • 1/4 cups Sunflower Or Safflower Oil (expeller Pressed)
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 teaspoons Pure Vanilla Extract
  • 1/2 teaspoons Chocolate Extract (or More Vanilla Extract)
  • FOR THE COCONUT TOPPING:
  • 1/4 cups Rice Milk
  • 2 Tablespoons Cornstarch Or Arrowroot
  • 3/4 cups Coconut Milk
  • 1 cup Packed Brown Sugar
  • 1 pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1-1/2 cup Unsweetened Wide Chip Coconut
  • 1/2 cups Chopped Pecans

Method

  • To make the cupcakes:
  • Preheat the oven to 350°F. Line a muffin tin with cupcake paper liners.
  • Mix the dry ingredients together in a bowl. Mix the liquid ingredients together in another bowl or measuring cup. Pour the liquid ingredients into the dry ingredients and mix, gently, until just combined.
  • Divide evenly into 12 cupcake papers. Bake for 15-20 minutes or until a toothpick comes out clean. Remove the cupcakes from the tin and allow to cool completely before adding the topping.
  • To make the topping:
  • While the cupcakes are cooking, whisk the rice milk and starch together in a small bowl and set aside.
  • Combine the coconut milk, sugar and salt together in a stainless steel saucepan. Over a medium heat, stirring occasionally, cook the milk and sugar until it starts to boil. Turn the heat down to low and cook for 5 minutes, stirring occasionally.
  • Whisk the rice milk mixture one more time. Slowly pour the rice milk mixture into the coconut milk mixture, stirring constantly. Continue to stir this until it darkens and gets very thick and smooth, about 7 to 15 minutes.
  • Remove from heat and stir in the vanilla extract, coconut and pecans. Cool to room temperature before topping the cupcakes.

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