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 chocolate chips
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 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.

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.)
1 teaspoon of vanilla
few pinches of sea salt
1 & 1/2 cups shredded coconut
1 cup chopped pecans
1/2 cup chocolate chips for 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. Then stir in 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.

30 Comments on German Chocolate Cupcakes

  1. Feed The Clan
    July 1, 2013 at 11:10 am (10 years ago)

    Mmm, German chocolate cake was one of my favorites. Oh, and caramel πŸ™‚ I will be making this for sure!

    • cleaneatingwithadirtymind
      July 1, 2013 at 11:13 am (10 years ago)

      You totally should! This recipe is SO easy and it’s incredible! It will kick any German Chocolate craving in the face! πŸ™‚

      • Ann
        February 6, 2016 at 2:03 pm (8 years ago)

        Instead of cupcakes can I do a cake and if so what needs to be changed?

      • Vanessa Barajas
        February 10, 2016 at 11:47 am (8 years ago)

        Just double the recipe and it will be fine. You can make a 2 layer 6-inch cake or 1 layer 8-inch cake.

  2. This Sydney Life
    July 1, 2013 at 4:03 pm (10 years ago)

    Ready for your next lesson? How about ‘Schmeckt gut!’? German for ‘tastes great!’

    Have I mentioned you are a legend?

    • cleaneatingwithadirtymind
      July 1, 2013 at 4:17 pm (10 years ago)

      Well then these cupcakes schmeckt gut then! Ha! Thanks for the German lesson πŸ™‚ I just like dessert…a lot! And I like when my pants fit too. πŸ™‚

  3. Charlotte
    July 2, 2013 at 9:59 pm (10 years ago)

    Yummmmsss :)!!!!!

  4. Amanda McLeod
    July 21, 2013 at 8:18 pm (10 years ago)

    I’ve done a good bit of paleo baking and my family agrees that this is one of the best, if not THE best, paleo treat recipe we’ve experienced so far! Thank you!

  5. Cecilia
    September 30, 2013 at 8:09 pm (10 years ago)

    these are totally amazing. thank you!!!

      • Salzazu
        December 24, 2013 at 1:43 pm (10 years ago)

        Do you use the coconut cream from the top of the can or the milk from the bottom when making these?

      • Vanessa Barajas
        December 27, 2013 at 11:13 pm (10 years ago)

        No need to refrigerate, just shake and pour the coconut milk straight from the can. πŸ™‚

  6. Katelyn
    January 15, 2014 at 1:54 pm (10 years ago)

    I used the frosting portion of this recipe for a non-paleo birthday bash this past weekend and they were a huge hit! Thank you!

    • Vanessa Barajas
      January 15, 2014 at 3:03 pm (10 years ago)

      Yay! So awesome to hear, thanks for sharing!

  7. michelledaniels64
    May 9, 2014 at 1:17 pm (9 years ago)

    Making all the fixin’s for this recipe ahead of time, so my family can put them together for me for Mother’s Day….can not wait!!! Thanks so much for amazing recipes!!

    • Vanessa Barajas
      May 11, 2014 at 8:54 pm (9 years ago)

      Yay! I made cupcakes too this weekend for all my Mom’s out there! Hope your day was fabulous and Happy Mother’s Day!

  8. Dana
    May 11, 2014 at 8:47 pm (9 years ago)

    I made the German chocolate frosting to top my grain-free chocolate cake and wow!! It’s tradition in my family to have a German chocolate cake for birthdays so when our family got together for this Mother’s Day I wanted to make them a healthier and tastier version of our tradition! The frosting was soo good, thank you for sharing your talent!

    • Vanessa Barajas
      May 11, 2014 at 8:52 pm (9 years ago)

      Yay! So happy to hear it was such a hit! I’d LOVE to try some of your goodies sometime! πŸ˜€

  9. Annette
    August 30, 2014 at 7:40 pm (9 years ago)

    These are delicious!!! That is all. πŸ™‚

  10. Taylor
    October 29, 2015 at 11:15 am (8 years ago)

    Hi Vanessa! Do you think the cupcake batter could be used in a regular cake pan? If so, what temperature and time would you suggest using? Thanks so much! I’m gearing up to make my birthday cake πŸ™‚

    • Vanessa Barajas
      October 29, 2015 at 3:34 pm (8 years ago)

      Yes! Just double the batch and bake in 2-6″ cake pans or one 8″. Bake at 350 for 40-45 minutes or until a toothpick comes out clean. Enjoy!

  11. Aileen
    June 4, 2016 at 3:32 pm (7 years ago)

    This recipe is the REAL deal and super easy to make. I found the recipe today and quick baked them up for my husband’s birthday. They were a real hit and he rated them the BEST dessert he’s ever eaten. No kidding! My only question is why in step 1 of the icing recipe does it tell up to add egg yolks but egg yolks are not included in the ingredients list? I skipped adding the egg yolks and the icing turned out amazing!!! Thank you for sharing this wonderful recipe!

    • Vanessa Barajas
      June 4, 2016 at 10:12 pm (7 years ago)

      Thanks for noticing this! The original recipe I made for the frosting was kind of created by accident and had eggs in it. After retesting a few times I realized the recipe worked fine without eggs and so I omitted them, but I must have forgotten to take it out of the directions! I’ve now updated it. So happy to hear the husband loved them! And the BEST dessert he’s ever eaten?!?! Wow! Color me flattered!!! So happy to hear you both enjoyed! πŸ™‚

  12. Lisa
    September 16, 2017 at 1:36 pm (6 years ago)

    to make this into a 3 layer 6 inch German choc cake would I triple the frosting part or double it? For the cake part, I assume I would triple the recipe? Thank you so much for your fabulous, delightful and beautiful recipes!

    • Vanessa Barajas
      September 19, 2017 at 8:56 am (6 years ago)

      Hi Lisa, this will make a 2-layer 6 inch cake if you double the recipe, so if you tripled the recipe you’d have a 4-layer 6 in cake. I would double or triple the frosting recipe depending on which direction you choose to go. πŸ™‚


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