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Vegan German Chocolate Cupcakes

Vegan German Chocolate Cupcakes

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Recipe Blueberry Shrub



Coconut Pecan Frosting


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat, and a muffin pan with baking cups.
  2. Spread the pecans on the prepared baking sheet, and bake in the preheated oven for 7-10 minutes, stirring occasionally. Chop and set aside.
  3. In a medium bowl, sift together flour, cocoa, baking powder, and salt.
  4. In a larger bowl, cream together vegan butter and sugars until fluffy. Mix in vegan buttermilk, chia eggs, and vanilla extract until well blended.
  5. Stir in the flour mixture until just combined, do not overmix. Batter will be thick.
  6. Fill each baking cup about ¾ of the way full. Bake about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.
  7. In a medium saucepan over medium high heat, heat vegan butter, coconut milk, sugar, cornstarch slurry, and salt. Whisking constantly, bring to a low boil, continuing to whisk until thickened, about 2-3 minutes. Remove from heat and stir in pecans, coconut, and vanilla. Allow to cool before frosting cupcakes.

Cupcakes may be frozen up to 3 months.

Makes 12 cupcakes

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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