Cupcakes always make me think of celebrations.
But for me, it’s more than just birthdays or anniversaries—it’s about celebrating the little wins, like surviving a crazy workday or finally remembering to fold the laundry. These vegan German chocolate cupcakes are my go-to treat when I want something indulgent that doesn’t feel like a compromise.
They’re rich, chocolaty, and topped with that dreamy coconut-pecan frosting my grandma used to make.
Trust me, you won’t even miss the dairy or gluten—these cupcakes are that good! Let’s get baking!
Tips & Substitutions
- Nut-free option: Replace pecans with sunflower seeds or skip entirely.
- Sugar swap: Use maple syrup in the cupcake batter if you prefer natural sweeteners.
- Coffee alternative: Not a fan of coffee? Use hot water or more almond milk.
- Storage: Store in an airtight container in the fridge for up to 3 days.
Serving Suggestions
These cupcakes are rich enough to stand alone, but if you’re feeling fancy, serve them with a scoop of vegan vanilla ice cream or drizzle them with melted vegan chocolate. They’re perfect for birthdays, dinner parties, or just because your Tuesday needs a glow-up.