German Chocolate Cupcakes

Y’all I don’t really measure anything when I bake. I know that’s nuts! But I’ve been doing it for so long now that I just kind of wing it. For this recipe I made 12 cup cakes by guesstimating the following:

Preheat your oven to 350 degrees and set 12 cupcake papers in a cupcake pan

• YOU WILL NEED CUPCAKE PAPERS FOR THIS RECIPE, THIS CAKE FALLS APART VERY EASILY

COCONUT FILLING:

• Bob’s Redmill unsweetened flaked coconut

• Earth Balance soy free vegan butter

• Organic light brown sugar

• Organic whole walnuts chopped (I left mine in pretty big chunks still, so it’s just whatever you prefer)

I first melted about 4 heaping tablespoons of the Earth Balance butter and then poured in the coconut, brown sugar and walnuts stirring and tasting until I was satisfied with the consistency.

CAKE BATTER:

• 6 tbsp cacao or unsweetened cocoa powder

• 2 cups of all purpose flour

• 1/2 tsp each: baking soda and salt

• 1/3 of a cup of vegetable oil

• Ener-G egg replacer to = 3 eggs

• 1 cup of warm water

If you want to add a sweetener to the cake batter, I recommend using melted chocolate chips vs. granulated sugar

Finally I mixed-in most of the coconut filling into the cake batter, spooned each cupcake paper about half full and baked for about 12 minutes.

ICING:

• 6 Tablespoons of the Earth Balance butter slightly softened

• 1/2 cup of confectioners' sugar

• 3/4 cup unsweetened cocoa powder

• 1/3 cup of milk of choice

• 2 teaspoons vanilla extract

• Remainder of the coconut filling