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German Chocolate Cupcakes with Dulce de Leche Frosting

Servings: 21 cupcakes

LET’S DO THIS!

These cupcakes are super decadent and indulgent but at the same time much healthier than most cupcakes. They are paleo-friendly as well.

Ingredients:

Dry ingredients

  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1/4 cup plus 2 Tbsp cassava flour
  • 1/4 cup plus 2 Tbsp sunflower meal* or almond flour
  • 2 1/2 tsp aluminum- and grain-free baking powder
  • 1 1/2 tsp baking soda
  • 3 tsp guar gum
  • 1/2 tsp sea salt
  • 3/4 cup cacao powder

Wet ingredients

  • 1 3/4 cups coconut sugar
  • 3/4 cup coconut oil, NOT melted
  • 1 tsp pure vanilla extract
  • 3 eggs
  • 2 ounces unsweetened baking chocolate, melted
  • 1 cup firmly packed peeled and grated beets
  • 3/4 cup milkadamia Unsweetened Milk
  • 1/2 cup full-fat high-quality coconut milk
  • 1 tsp apple cider vinegar

Directions:

  1. Grease 2 muffin/cupcake pans and line each with large paper baking cups.
  2. Preheat oven to 350 degrees.
  3. Sift all the dry ingredients, leaving out the sunflower meal/almond flour, over a medium bowl. Add meal/flour to sifted ingredients and set aside.
  4. In the bowl of an electric mixer beat coconut oil, sugar and vanilla. Beat until light, about 2 minutes. Add eggs one at a time and beat until smooth. Add melted chocolate and beets and mix well.
  5. In a small bowl whisk together the milks and apple cider vinegar. Alternate adding the dry ingredients and wet ingredients to the mixing bowl at low speed, adding about 1/3 of each and starting and ending with dry ingredients, until the mixture reaches a smooth, thick, frosting-like consistency.
  6. Use a small measuring cup and fill cupcake cups 3/4 full with batter. The batter will be very thick. Smooth out batter to fill the cups evenly.
  7. Bake in the center of a preheated oven for 25-28 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake. To test for doneness insert toothpick in one cupcake in each pan.
  8. Allow cupcakes to fully cool, then frost with the dulce de leche frosting.

 

*Sunflower meal is achieved by pulsing raw unsalted sunflower seeds in a food processor until you get a fine meal. Be careful not to over-pulse; otherwise, you will make seed butter. If you prefer you can substitute your favorite paleo flour blend for all the flours and seed meals called for in the recipe (for a total of 1 1/4 cups). However, best results are achieved if you use the flour blend called for in the recipe.