Pecans, coconut, and chocolate are the best combination.
If these cupcakes are truly “German”, not in the way French fries aren’t actually French, then I think the Germans are definitely doing something right. Because these cupcakes are divine.
In addition to the the gourmet chocolate cupcakes with a light coconut undertone, the icing has the perfect amount of sweetness, that’s definitely not too overpowering, as well as a nice balance between the pecans and coconut. Let me tell you, I’ve found the perfect solution for icing without powdered sugar:
Using nuts as the icing base.
Just imagine all the decadence and richness of nuts, with a bit of sweetness from added coconut sugar or stevia, without the sickly sweet taste of classic icing or increased guilt with each bite. Because the pecans become almost a pecan-butter, the icing retains the perfect thick texture of any good frosting, so don’t worry about biting into a big clump of dry nuts.
Any classic cupcake will be packed with butter, sugar, and unnecessary oils, and will range from 300-500 calories. These cupcakes on the other hand are every bit as decadent, with only 211 calories… including the swirl of icing on top! Additionally, they don’t contain any gluten and are made with coconut sugar instead of white sugar and coconut oil instead of butter. And did I mention they’re just as delicious (if not more-so) than classic cupcakes?
Yep, the Germans definitely do it right! 😉
German Chocolate Cupcakes
- 1/4 c coconut flour
- 1/2 c gluten free multipurpose flour
- 1/2 c Hershey’s Cocoa Powder
- 1/2 tsp xanthan gum (or 1 tbs ground flax seeds)
- 2 tsp baking powder
- 1/2 c 0% fat greek yogurt
- 3 tbs melted coconut oil
- 3/4 c coconut sugar
- 1 egg
- 2 tsp vanilla extract
- 1/8 tsp coconut extract
- 1 c milk of choice (I used unsweetened coconut milk)
- additional sweetener, if desired (I added 1/4 c stevia)
Coconut Pecan Frosting
- 1 c pecans
- 3/4 c reduced fat dessicated coconut flakes
- 1/4 c coconut butter
- 1/4 c plus 2 tbs coconut sugar
- 1/2 c 0% fat greek yogurt
- 1 1/2 tsp vanilla
Preheat oven to 350°F. Add coconut flour, gluten free multipurpose flour, cocoa powder, xanthan gum, and baking powder to a small bowl and whisk to combine. In a large mixing bowl, combine yogurt, melted coconut oil, sugar, egg, vanilla extract, and coconut extract with a whisk. Alternate adding flour mixture and milk to wet mixture, stirring in between additions. Add additional sweetener to taste. Once combined, line a cupcake pan with cupcake liners, then lightly grease liners. Fill 2/3 the way full with batter. Bake for 34-36 minutes, or until an inserted toothpick comes out clean. Remove and let cool.
Meanwhile, add 3/4 c pecans to a food processor and process until smooth. Add coconut butter, coconut sugar, and vanilla and process again until combined. Pour in coconut flakes and process for about 20 seconds, until just combined. Scoop into a mixing bowl and whisk for about 2 minutes. Chop remaining 1/4 c pecans and fold in. Scoop onto cupcakes. (If you decide to pipe icing onto cupcakes, process in the food processor for an additional minute or two so it reaches a smoother consistency.) Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields a dozen cupcakes)
Nutritional information calculated for cupcakes including icing. Each cupcake (w/o icing) is only 137 calories, 5g fat, 22g carbs, 3g protein.
Icing recipe yields enough icing for about 18 cupcakes. Therefore, nutrition information calculated as if icing were being used to frost 18 cupcakes. (You will have some left over, unless you like a lot of icing on your cupcakes!) Each serving of frosting contains 74 calories, 5g fat, 6g carbs, and 1g protein.