Vegan German Chocolate Cupcakes, topping included!
I LOVE LOVE LOVE german chocolate cake, especially the coconut-nutty topping! I found this one online, tried it and loved it so I am sharing =] and posting my own pictures!
German Chocolate Cupcakes (Vegan!)
Makes 1 dozen cupcakes
· 1 cup almond milk
· 1 tsp vinegar
· 3/4 cup sugar
· 2 tsp vanilla
· 1/3 cup canola oil
· 1/3 cup cocoa
· 1 cup whole wheat flour
· 3/4 tsp baking soda
· 1/2 tsp baking powder
· 1/4 tsp salt
· 3/4 cup almond milk
· 3/4 cup sugar
· 1 Tbsp Earth Balance
· 1/2 tsp vanilla
· 3 Tbsp cornstarch mixed with 2 Tbsp water
· 1 cup coconut
· 1/2 –1 cup pecans
I used plain soy milk and coconut oil (not almond milk or canola oil, feel free to use your favorite oil or milk).
In large bowl, mix almond milk with vinegar and let sit 5 minutes or until milk has “curdled”.
Whisk sugar, oil, and vanilla into milk mixture until some bubbles stay on top of the mixture.
Whisk in the cocoa, then whisk in the flour, baking soda, baking powder, and salt.
Once the mixture is smooth, pour into cupcake liners or a sprayed muffin tin, filling each one about 3/4 of the way.
Bake at 350 for 15-18 minutes or until a toothpick comes out clean
While the cupcakes are baking, heat the almond milk, sugar, and Earth Balance on the stove top until it comes to a boil.
In separate bowl/dish, mix cornstarch and water together
Once milk mixture comes to a boil, put 1-2 spoonfuls into the cornstarch mixture and stir together.
Add cornstarch mixture back to milk/sugar and stir
Bring mixture back to a boil until thickened. Take off the heat.
Stir in the vanilla, coconut and pecans, and let sit to cool
Once the cupcakes and icing have cooled, dollop a spoonful of the icing on each cupcake and smooth out to the edges. ( I found a butter-knife worked best).
(I love coconut oil. It makes a crunchy shell and moist inside).
Share and Enjoy! …Don’t tell your non-vegan friends how healthy they are until after they eat it. Then enjoy their reactions hehe