Gluten Free German Chocolate Cupcakes

Ingredients

• 4 ounces Gluten Free German Chocolate or Dark Chocolate
• ½ cup boiling water
• 6 eggs, separated
• 2 cups sugar, divided
• 1 cup butter or butter substitute
• 1 ½ teaspoon Gluten Free vanilla
• 1 cup sweet rice flour
• 1 cup coconut or white rice flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½  teaspoon salt
• 1 cup buttermilk (or use Dairy Free substitute)

Coconut Pecan Frosting:

• 3 large egg yolks
• 12 ounces evaporated milk (or Dairy Free substitute)
• 1 ¼ cups packed brown sugar
• 1 ½ sticks (12 tablespoons) butter or butter substitute, room temperature
• 1 ½ teaspoons Gluten Free vanilla extract
• ¼ teaspoon salt
• 2 ⅔ cups  sweetened flaked coconut
• 1 ½ cups pecans, toasted and coarsely chopped

Additional chocolate pieces or dark chocolate icing for decorating, optional

Directions

1. Preheat oven to 350 degrees
2. Melt chocolate in boiling water. Cool.
3. With an electric mixer, beat egg whites until frothy. Add ½ cup sugar and beat until stiff but not dry. Set aside.
4. Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy. Add egg yolks and beat well. Blend in chocolate.
5. Sift rice flour with cornstarch, baking powder, baking soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.
6. Line a muffin tin with cupcake liners. Fill cups ⅔ full.
7. Bake for 20-22 minutes, check for doneness with a cake tester or toothpick
8. Allow cupcakes to cool fully and frost.

For the Frosting:

1. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Strain the mixture into a bowl.
2. Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container, bring to room temperature before using.