German Chocolate Cupcakes

German Chocolate Cupcakes | VG | GF | RSF |

Ingredients

• 1 cup almond flour

• 1 cup gluten free flour blend

• 1/2 cup cacao powder

• 2 tsp baking powder

• 1/2 tsp salt

• 1 1/4 cup unsweetened non dairy milk (I used cashew)

• 1/2 cup coconut sugar

• 1/4 cup melted coconut oil

• 1/4 cup water

• 1/4 cup maple syrup

• 1 tsp vanilla extract

Frosting ~

• 2 cups medjool dates

• 1/4 cup unsweetened non dairy milk

• 1/2 cup water

• 1/4 cup coconut cream

• 1 cup unsweetened shredded coconut

• 1/3 cup chopped pecans

Instructions

1. Pre heat the oven to 350 and line a cupcake tin with baking cups.

2. In a large bowl, mix together the dry ingredients - almond flour, gluten free flour, cacao powder, baking powder, and salt.

3. In a separate bowl, mix together the wet ingredients - unsweetened non dairy milk, coconut sugar, melted coconut oil, water, maple syrup, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and combine well. Fill each baking cup about 2/3 of the way full with the cupcake batter. Bake at 350 for 20-22 minutes for regular size cupcakes and 15 minutes for mini ones. They will be done when a toothpick stuck in the center comes out clean.

5. While the cupcakes are baking, make the coconut pecan frosting. In a high speed blender, add in the pitted medjool dates. If they are not soft, soak them in warm water for a few minutes. Add in the coconut cream, unsweetened non dairy milk, and water. Blend until it has a thick but spreadable consistency.

6. Transfer the frosting to a small bowl and then add in the shredded coconut and chopped pecans. Mix together well.

7. Once the cupcakes have cooled, add some frosting on each one and enjoy! Leftovers can be stored in a closed container at room temperature for a few days. Keep stored in the fridge for longer.