German Chocolate Cupcakes

Name: German Chocolate Cupcakes
Prep time: 5 h 50 min
Cook time: 5 h 50 min
Total time: 5 h 50 min
Yield: 12
Cuisine: American
Ingredients: 57 grams sweet baking chocolate; 1 teaspoons baking soda; 118 milliliters butter, softened; 118 milliliters buttermilk or sour milk; 12 servings Caramel ice cream topping; 1 gallons chocolate ice cream; 158 milliliters toasted shaved coconut; 2 eggs; 237 milliliters all-purpose flour; 0 teaspoons salt; 118 milliliters sugar; 1 teaspoons vanilla; 59 milliliters water

You can never have too many American recipes, so give German Chocolate Cupcakes a try. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 636 calories, 10g of protein, and 30g of fat. This recipe serves 12. Head to the store and pick up eggs, water, butter, and a few other things to make it today. It works well as a dessert. From preparation to the plate, this recipe takes approximately 5 hours and 50 minutes.

Instructions

Chocolate-Pecan Ice Cream: Line a cookie sheet with waxed paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream.

Ingredients you will need

Chocolate Ice Cream

Chocolate

Ice Cream

Cupcakes

Pecans

Equipment you will use

Cookie Cutter

Baking Sheet

Place on waxed paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.

Ingredients you will need

Pecans

Ice Cream

Equipment you will use

Baking Sheet

Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.

Equipment you will use

Muffin Liners

Oven

In a small bowl stir together flour, baking soda, and salt; set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture.

Ingredients you will need

Chocolate

Vanilla

Egg

Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.

Ingredients you will need

Buttermilk

All Purpose Flour

Equipment you will use

Oven

Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove from pans. Cool thoroughly.

Just before serving, heat caramel ice cream topping until warm.

Ingredients you will need

Caramel Sauce

Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping.

Ingredients you will need

Caramel Sauce

Chocolate

Ice Cream

Cupcakes

Frosting