Dairy-Free German Chocolate Cupcakes
Prep time
Cook time
Total time
These tender chocolate cupcakes have a rich chocolate flavor and light but moist crumb. They pair perfectly with my caramel coconut pecan frosting. It's the classic German chocolate cake frosting made without dairy!
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 batch Dairy-Free Caramel Coconut Pecan Frosting (cooled)
- 1 cup sugar
- ¾ cup + 2 tablespoons all-purpose flour
- ¼ cup + 2 tablespoons unsweetened cocoa powder (not Dutch processed)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon white vinegar or apple cider vinegar
- Scant ½ cup unsweetened dairy-free milk alternative (see instructions)
- ¼ cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup boiling water
Instructions
- Make the frosting ahead. Ensure it is completely cooled. It can be made ahead and refrigerated. If cold, you might need to set it out to soften while you make the cupcakes. Stir it just before using
- Preheat your oven to 375°F and line 12 muffin cups with cupcake liners.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until the ingredients are well distributed.
- Add the vinegar to a 2-cup glass measuring cup. Add enough milk alternative to reach ½ cup. Add the oil, egg, and vanilla and whisk to combine.
- Pour the wet ingredients into the dry ingredients, and whisk to combine.
- Add the boiling water and stir to combine. The batter will be quite thin.
- Fill the prepared cups about ¾ full.
- Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Let the cupcakes cool for a few minutes in the pan, then carefully remove them and place on a wire rack, cooling rack, or serving platter to cool completely.
- Once completely cool, frost with the cooled Caramel Coconut Pecan Frosting. Leftover cupcakes can be stored in an airtight container. They will keep for a day or two at room temperature, but I prefer to refrigerate them if made ahead.
Notes
Garnish Options: For that little extra something, sprinkle on dairy-free mini chocolate chips or melt about ¼ cup of dairy-free chocolate and use a fork to drizzle the tops with chocolate.
High Altitude Note: I haven't tested these dairy-free German chocolate cupcakes at high altitude, but I do have a lot of experience with high altitude baking. If baking the cupcakes over 3000 feet, I would reduce the baking soda and the baking powder to ½ teaspoon each. See the troubleshooting tips above for more assistance.
German Chocolate Cake Option: This recipe will make one cake layer. Double it for a two-layer cake, or triple it for a three layer cake. You can use 8-inch or 9-inch cake pans. You'll need to bake the layers for 25 to 35 minutes. The bigger cake pans take the lesser time since it makes thinner layers. I would also grease the cake pans and line the bottom(s) with parchment paper. you can cut the parchment paper into rounds to fit the bottoms. The coconut pecan frosting / German chocolate frosting will be enough to fully frost a single-layer cake, or to act as the coconut pecan filling and top frosting for a two-layer cake. If you want to frost the sides, either use a dairy-free chocolate buttercream or double the coconut pecan frosting recipe.
High Altitude Note: I haven't tested these dairy-free German chocolate cupcakes at high altitude, but I do have a lot of experience with high altitude baking. If baking the cupcakes over 3000 feet, I would reduce the baking soda and the baking powder to ½ teaspoon each. See the troubleshooting tips above for more assistance.
German Chocolate Cake Option: This recipe will make one cake layer. Double it for a two-layer cake, or triple it for a three layer cake. You can use 8-inch or 9-inch cake pans. You'll need to bake the layers for 25 to 35 minutes. The bigger cake pans take the lesser time since it makes thinner layers. I would also grease the cake pans and line the bottom(s) with parchment paper. you can cut the parchment paper into rounds to fit the bottoms. The coconut pecan frosting / German chocolate frosting will be enough to fully frost a single-layer cake, or to act as the coconut pecan filling and top frosting for a two-layer cake. If you want to frost the sides, either use a dairy-free chocolate buttercream or double the coconut pecan frosting recipe.
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-german-chocolate-cupcakes