Say Guten Tag to these Paleo German Chocolate Cupcakes!
I think Guten Tag is the one thing I know how to say in German. Good thing it came in handy for this blog post. You know what else? I miss frosting straight out of the jar. Duncan Hines, Betty Crocker, what have you. I miss it. I miss it in all it’s processed and refined sugar glory. Especially the Chocolate and German Chocolate flavors. After doing a bit of research and recipe testing I came up with an awesome clean eating version of German Chocolate frosting! Go ahead, take a second to get excited, I sure did. It’s insanely easy and tastes spectacular. The other awesome thing that happened while I was making the German Chocolate Frosting, is that I inadvertently figured out a recipe for caramel! See what happens when you get in the kitchen and have no idea what you’re doing, Einstein stuff happens, that’s what. Only mine was caramel that tastes like actual real caramel not like the theory of relativity or anything. But can we be realistic here people what is more important? I said caramel too. So start looking forward to an awesome caramel recipe coming soon to a blog near you!
But anyway back to German Chocolate Cake. I was so excited to make these because well, chocolate was involved and I can’t tell you the last time I had German Chocolate frosting. Mmmm frosting. You could also make this into a cake too by just using a round cake pan instead of a cupcake pan. Maybe even double the recipe for both the cake and the frosting and do a layer cake. I love layer cakes! You know what else I love? The 4th of July. What are you guys doing to celebrate the holiday? I’m BBQ-ing! Brad is making his famous ribs. Yum. And I’m going to make my famous 4th of July fruit platter using blueberries, strawberries, and bananas and then I make it look like the American flag. It’s such a huge hit and such a healthy snack to have in a time of crisis, I mean BBQ. Maybe you should bring these cupcakes to your BBQ and be the hero.
Paleo Chocolate Cupcakes
*Makes 12 servings
1 cup sifted blanched almond flour
1 tablespoon coconut palm sugar
1/2 teaspoon baking soda
1/2 teaspoon pink himalayan salt
few dashes of cinnamon
1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free)
1/2 cup canned coconut milk, full fat (room temperature)
1/4 cup organic palm shortening or coconut oil (melted)
1/2 teaspoon vanilla
2 organic cage-free eggs
1. Preheat oven to 350 degrees.
2. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together and set aside.
3. In another medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method. Stir consistently until completely melted. Remove from heat.
4. Then stir in the organic palm shortening or coconut oil, vanilla and eggs into the melted chocolate and coconut milk mixture.
5. Now fold your dry ingredients into the melted chocolate mixture until completely combined.
6. Put cupcake liners into your cupcake pan or grease your pan if you won’t be using liners. Pour batter in and fill about 2/3 full, they will rise slightly when baking.
7. Bake for 20 minutes or when a toothpick comes out clean. Let them completely cool before frosting.
Paleo German Chocolate Frosting
1/2 cup of grass-fed butter (or ghee)
1 cup of coconut palm sugar
1/2 cup of canned coconut milk, full fat (room temp.)
3 cage-fee egg yolks
1 teaspoon of vanilla
few pinches of sea salt
1 & 1/2 cups shredded coconut
1 cup chopped pecans
1/2 cup of enjoy life mini chips for chocolate garnish
1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and stir together using a whisk. Now add the coconut milk and whisk until combined. Next stir in the egg yolks one at a time using the whisk. Then stir the vanilla and a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
2. Turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell.
3. Transfer to a medium sized bowl. Then stir in the coconut and pecans. Refrigerate frosting for 20 minutes or so to thicken. This also lets the flavor soak into and soften the coconut and pecans turning it into the perfect German Chocolate Frosting. When frosting is ready spread desired amount on cupcakes and enjoy.
4. If you would like to make a chocolate garnish on top, melt the chocolate chips using the double boiler method. Then take a square piece of parchment paper and drizzle the chocolate in any design you would like. Let harden in the freezer until ready to use and it will peel right off.
So I brought these cupcakes into my Non-Paleo work environment, I got here at 8:15 and it’s 9:32 and there is just an empty plate left with crumbs on it. I guess that means they were good? I thought they were fantastic. I ate 2 (3) for quality control purposes only. Brad ate 1 and said it was good. He was in the middle of playing a video game so we should consider ourselves lucky that we got a response at all.
Also in other blog related news you guys have to check this out! Ciarra from Popular Paleo is doing this rad series on Paleo Bloggers called, The Best Thing I Ever Ate – Paleo Edition. It’s like that one show on the Food Network where they ask all these chef’s what the best thing they ever ate was. I loved this idea and was honored when she asked to feature me. It should be up tomorrow so be sure to check back and read all about it! It was so fun, I got to just talk about food. I love food. Hmmm no wonder I have a food blog. Speaking of food, you should make these cupcakes. Seriously. They will rock your WOD socks off.