Cupcakes1 1/2 cups gluten free all purpose flour (I used Bob's Red Mill)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder
1 cup granulated sugar
1 cup coconut milk (shake can well before measuring)
½ cup Vegenaise
2 teaspoon pure vanilla extract
½ teaspoon pure almond extract
Preheat oven to 350 degrees. Line a 12 cup standard muffin pan with paper liners.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt and espresso powder.
In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.
Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.
Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.
For the frosting:
1/4 cup coconut milk (carton, or soy or almond)
Pinch of salt
3/4 cup canned coconut milk
3/4 cup brown sugar
1 1/4 cups shredded coconut
1/2 cup chopped almonds
1 tsp vanilla
1 tsp almond extract
1T whiskey, bourbon, or Tuaca (optional)
In a small bowl or measuring cup, whisk together the carton coconut milk, cornstarch, and salt. In a saucepan over medium heat, combine the coconut milk and brown sugar.
Cook, stirring occasionally, until mixture starts to boil. Turn the heat down to low and cook, stirring occasionally, for 5 more minutes. Whisk the coconut milk mixture once more and slowly pour it into the coconut milk mixture, stirring constantly.
Stir continuously till the mixture darkens again, gets very thick and smooth, and the cornstarch is cooked, about 6 to 7 minutes.
Remove from the heat and add the vanilla, whiskey, chopped pecans, and coconut
Stir till everything is coated and combined. Cool to room temperature before frosting the cupcakes.
Cupcake recipe altered from Simply Gluten Free http://simplygluten-free.com/blog/2010/09/gluten-free-vegan-german-chocolate-cupcakes.html and frosting altered from Almost Vegan http://almostveganchef.com/2009/07/06/german-chocolate-cupcakes/