German chocolate cake did not originate in Germany—according to The Dictionary of American Food and Drink, it was invented by a reader of a Dallas newspaper in 1957. This treat is typically laden with sugar and evaporated milk. Enjoy my gluten-free, dairy-free version instead.
Sweetness: High
Recipe information
Yield
makes 9
Ingredients
Batter
Preparation
Step 1
Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
Step 2
To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
Step 5
To assemble the cupcakes, remove each from its liner. Use a serrated knife to split each cupcake in half horizontally. Spoon 1 tablespoon of Coconut Pecan Filling onto the bottom half of each cupcake. Replace the tops, pressing down to distribute the filling. Spread the sides of each cupcake with Chocolate Ganache, then spread the top of each cupcake with the remaining Coconut Pecan Filling. Sprinkle each cupcake with shredded coconut. Serve immediately.
