German Chocolate Cupcakes

If there’s one cake that the world forgot about, it’s German Chocolate Cake! Why is this? We have to fix it!

It’s such a tragedy that the world has seen less chocolate cakes filled with creamy, sweet, coconutty frosting with pecans stirred in.

Personally, I can’t live without German chocolate cake, so I know your life must be lacking, too.

I made us a small batch of chocolate cupcakes; these are my go-to chocolate cupcakes that just so happen to be egg-free, so if you have egg allergies, you’re in luck! Instead, I rely on the reactions between baking soda and vinegar to provide the lift and fluff in these chocolate cupcakes.

Ingredients
For the cupcakes:

• 1/3 cup milk
• 1/4 teaspoon white vinegar
• 1/3 cup flour
• 4 teaspoons cocoa powder
• 1/4 teaspoon baking soda
• 1/4teaspoon baking powder
• 4 teaspoons canola oil
• 1/4 teaspoon vanilla
• 1/4 cup brown sugar

For the frosting:

• 5 oz. evaporated milk (the small can)
• 1/3 cup sugar
• 1 egg yolk
• 2 tablespoons unsalted butter
• 1/4 cup chopped pecans
• 1/2 cup sweetened coconut flakes

Instructions

1. Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.
2. Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
3. .........................................

for full instruction please see : www.dessertfortwo.com

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