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18
15 minutes
20 minutes
German chocolate cakes are unique in that they are flavored with melted german chocolate to create a fudgy texture. They are topped with a custard icing garnished with coconuts and pecans. Our sugar free version uses dark chocolate chips and greek yogurt to replicate the moist interior of the classic cakes. The healthier custard icing in this recipe is enhanced with coconut oil and skips the evaporated milk to create the perfect gooey texture that is sure to curb your sweet tooth without the guilt.
1 package TruEats Dutch Chocolate Muffin & Cake Mix
¼ cup TruEats Zero Calorie Premium Sweetener
1 cup Low-fat Greek Yogurt (or plant based yogurt of choice)
2 Eggs
¾ cup Milk (or plant based milk of choice)
¼ cup Vegetable Oil
1 Tbsp Vanilla Extract
1/3 cup Sugar-Free dark Chocolate Chips, melted
⅔ cup TruEats Zero Calorie Premium Sweetener
⅔ cup Heavy Cream (or plant based cream of choice)
2 Egg Yolks
4 Tbsp Coconut Oil
1 pinch Salt
¼ tsp Vanilla Extract
1 cup Sugar Free Shredded Coconut, plus more for decoration
1 cup Pecans, chopped, plus more for decoration
Preheat the oven to 350˚F and prepare a cupcake pan by placing cupcake liners in the tins.
Mix together the Muffin & Cake Mix and Sweetener in a large bowl.
Whisk together the Yogurt, Eggs, Milk, Oil and Vanilla in a separate bowl.
Add the wet ingredients to the dry ingredients and whisk until blended.
Melt the Chocolate Chips in the microwave in 30 second intervals until just melted. Add the melted chocolate to the batter and blend until smooth.
Scoop the batter into the cupcake liners filling them about ⅔ full. The batter should be enough for about 18 cupcakes.
Bake the cupcakes for 20 minutes, or until they are firm and springing back when pressed.
Cool the cupcakes in the tin for 10 minutes and then transfer to a cooling rack. Allow them to cool completely before adding the icing.
Heat the Sweetener, Heavy Cream, Egg Yolks and Coconut Oil in a small saucepan, while stirring constantly. Allow it to gradually heat and then bring the mixture to a boil for 2 minutes while continuing to stir constantly.
Remove the mixture from heat and stir in the Vanilla and Salt.
Add the chopped Pecans and Shredded Coconut and mix until evenly incorporated.
Cool the mixture slightly, allowing it to thicken up and then scoop it onto the baked and cooled cupcakes. Use a small spatula or spoon to smooth the tops and garnish as desired with additional Coconut and Pecans.
Note: For vegan recipe, use egg replacer and plant based milk, cream and yogurt.
Use code: FIRST10 at checkout,
or click the link below to automatically apply the discount to your order.
