vegan german chocolate cupcakes

These Vegan German Chocolate Cupcakes are rich, chocolatey, and delicious! Fluffy chocolate cakes are topped with coconut-pecan frosting and chocolate buttercream for a decadent treat.

Hello my lovely friends and happy Saturday! Today is a fun occasion... it is National Cupcake Lovers Day! You may remember I organized a little blog event for this day last year, and I thought it would be fun to do it again. I got some blogger friends together, and we have over a dozen delicious cupcake recipes for you to try! I made you some Vegan German Chocolate Cupcakes which are seriously phenomenal. Fluffy chocolate cupcakes, homemade coconut-pecan frosting, and rich chocolate buttercream on top! These are just layers upon layers of deliciousness. I promise you won't be disappointed! 🙂

So, a few words about German chocolate cupcakes. Did you know that German chocolate cake is not named that way because it comes from Germany, but is actually named after the baker Samuel German who created "sweet baking chocolate" and this specific cake + frosting combination to showcase it. The more you know, huh! You guys already know that I'm a huge chocolate lover based on the recipes on this site, and the addition of the caramelized coconut & pecan frosting and fluffy chocolate buttercream are just the cherry on top! Actually - based on my Google search, it's quite traditional to put maraschino cherries on top of a German chocolate cake!

What do I need to make vegan german chocolate cupcakes?

• Cocoa powder. This is key for those rich and decadent chocolate cupcakes! Funnily enough, unlike the original recipe, my vegan version only uses cocoa and no actual chocolate. High quality cocoa powder will give you extra-delicious cupcakes.
• Shredded coconut. Finely shredded, unsweetened coconut is perfect in here! Avoid any large coconut chips in this case as they will give you a weird texture.
• Pecans. They are a classic and necessary component of the caramel-y frosting!
• Vegan butter & shortening. You guys know these two are a must for fluffy, perfect vegan buttercream! I've said it a million times but I'll say it again. The vegan butter makes the frosting taste good, and the shortening makes it stable at room temperature so it does not melt.
• Coconut milk. I used full fat coconut milk both in the cupcakes and in the caramel-pecan frosting for that touch of added richness!

Like I mentioned, this is a group event so be sure to check out all my blogger friends' delicious creations!

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina | The Baking Fairy

Vegan German Chocolate Cupcakes by The Baking Fairy
Bailey’s Red Velvet Cupcakes by Our Crafty Mom
Buttermilk Cupcakes with Strawberry Whipped Cream by One Sweet Appetite
Chocolate Covered Strawberry Cupcakes by Daily Dish Recipes
Coffee Cupcakes with Coffee Buttercream Frosting by Hezzi-D’s Books and Cooks
Easy Vegan Chocolate Cupcakes by The Urben Life
Fiori Di Sicilia + Elderflower Cupcakes by Culinary Adventures with Camilla
Gingerbread Cupcakes by Karen’s Kitchen Stories
Maple Vanilla Cupcakes with Chocolate Date Icing by UpBeet Kitchen
Mickey Mouse Sprinkles Cupcakes by For The Love of Food
Mint Chocolate Chip Cupcakes by Join Us, Pull Up A Chair
Poblano Cornbread Muffins with Goat Cheese Frosting by The Spiffy Cookie
Sourdough Strawberry Cupcakes by Our Good Life
Vanilla Bean Buttercream Cupcakes by Red Cottage Chronicles

These vegan German chocolate cupcakes are absolutely delicious! I hope you guys will celebrate National Cupcake Lovers Day with us and whip up some of these fabulous treats!

{thank you Mom in the City for the coconut pecan frosting recipe!}

Print Recipe

vegan german chocolate cupcakes

These Vegan German Chocolate Cupcakes are rich, chocolatey, and delicious! Fluffy chocolate cakes are topped with coconut-pecan frosting and chocolate buttercream for a decadent treat.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Cupcakes

Servings: 15

Author: Valentina | The Baking Fairy

Ingredients

• *for the cupcakes*
• 1¼ cups all-purpose flour
• 1 cup white granulated sugar
• ½ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup coconut milk
• ⅓ cup vegetable oil
• 2 tablespoon white vinegar
• 1 tablespoon vanilla extract
• *for the coconut pecan frosting*
• ¼ cup nondairy milk
• 2 tablespoon cornstarch
• 1 cup packed dark brown sugar
• ¾ cup full fat canned coconut milk
• 1 ½ cups shredded coconut
• ½ cup pecan pieces
• pinch of salt
• *for the chocolate frosting*
• ¼ cup vegan butter
• ½ cup shortening
• ¼ cup cocoa powder
• 2 cups powdered sugar
• 1-2 tablespoon milk as needed for thinning

Instructions

• Preheat oven to 350F. Place 15 cupcake liners in 2 muffin pans and set aside.
• To make the cake, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda in a large bowl.
• Add in the coconut milk and oil, and mix vigorously. Add in the vinegar and vanilla, and mix until well combined.
• Divide the cake batter between the prepared cupcake liners, and bake for 17-20 minutes, until a toothpick inserted in the center comes out with just a few crumbs. Set aside to cool completely before filling.
• While the cupcakes bake, prepare the coconut pecan frosting. In a small cup, whisk together the nondairy milk and cornstarch until smooth and lump-free.
• Combine the brown sugar and coconut milk in a small pot, and heat over medium. Cook, whisking often, until mixture comes to a boil. Lower heat to a simmer. Continue to cook for about 5 minutes until slightly thickened.
• Stir in the milk + cornstarch mixture, and whisk vigorously until mixture becomes very thick and glossy. Remove from heat and stir in the shredded coconut, pecans, and pinch of salt. Mix well. Allow frosting to cool completely before using.
• Finally, make the chocolate frosting. Combine the vegan butter and vegan shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and creamy, then add in the vanilla.
• Mix in the cocoa and then the powdered sugar, one cup at a time until frosting is thick and holds its shape. If it is too thick, add some nondairy milk to smooth it out. Transfer the chocolate buttercream to a piping bag fitted with the 1M tip.
• To assemble the cupcakes, scoop about 1 tablespoon of the cooled coconut-pecan frosting on top of each cupcake and smooth it down. Pipe the chocolate frosting on top, and finish with a pecan half on each cupcake. Enjoy!

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