Gluten Free German Chocolate Cupcakes with Icing

My second “sweet tooth weakness” (the first is cheesecake, hands down. You wave cheesecake in front of my face and all resolve is lost) is German chocolate cake with the coconut frosting that is typically served on top of it. When I was a kid, my mom always asked us what kind of cake we wanted for our birthday dinner, German chocolate was my choice! Until today, I had yet to find either a pre-made or from scratch gluten free German chocolate cake. I came across a recipe for a German chocolate cake that was so easily adapted to gluten free, I had to try it! And it turned out AMAZING! The cupcakes were moist and soft (yes, SOFT gluten free cupcakes). The extra time it took to make the cupcakes from scratch and the icing from scratch was worth EVERY MINUTE!! This is going to be my new go-to cupcake recipe.


Cupcake Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour (I used Gluten Free Pantry All Purpose Flour and it worked beautifully)
1 cup unsweetened cocoa powder, such as Pernigotti (I used Hersheys unsweetened cocoa and it worked great!)
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Coconut Frosting:
12 tablespoons (1 1/2 sticks) unsalted butter
1 (12-ounce) can evaporated milk
1 1/4 cups light brown sugar, lightly packed
4 extra-large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups sweetened flaked coconut
1 cup blanched sliced almonds, toasted
1 cup chopped pecans
1/4 teaspoon kosher salt


Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don’t overmix! Fold the batter a few times with a rubber spatula to be sure it’s mixed.

Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. (I baked them for exactly 20 minutes and they came out perfect, but just FYI, that was at high altitude)

Coconut Frosting:

Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula

2012, Ina Garten, All Rights Reserved
(picture courtesy of Food Network)


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