German Chocolate Cupcakes

To make the cupcakes:

Preheat the oven to 350°F. Line a muffin tin with cupcake paper liners.

Mix the dry ingredients together in a bowl. Mix the liquid ingredients together in another bowl or measuring cup. Pour the liquid ingredients into the dry ingredients and mix, gently, until just combined.

Divide evenly into 12 cupcake papers. Bake for 15-20 minutes or until a toothpick comes out clean. Remove the cupcakes from the tin and allow to cool completely before adding the topping.

To make the topping:

While the cupcakes are cooking, whisk the rice milk and starch together in a small bowl and set aside.

Combine the coconut milk, sugar and salt together in a stainless steel saucepan. Over a medium heat, stirring occasionally, cook the milk and sugar until it starts to boil. Turn the heat down to low and cook for 5 minutes, stirring occasionally.

Whisk the rice milk mixture one more time. Slowly pour the rice milk mixture into the coconut milk mixture, stirring constantly. Continue to stir this until it darkens and gets very thick and smooth, about 7 to 15 minutes.

Remove from heat and stir in the vanilla extract, coconut and pecans. Cool to room temperature before topping the cupcakes.