German Chocolate Cupcakes

For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.

German Chocolate Cupcakes
Photo: Alison Miksch
Prep Time:
25 mins
Cool Time:
60 mins
Freeze Time:
4 hrs
Bake Time:
25 mins
Total Time:
25 mins
Servings:
12

Ingredients

  • 1 recipe Chocolate-Pecan Ice Cream "Frosting"

  • 1 cup all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 ounce sweet baking chocolate

  • ¼ cup water

  • ½ cup butter, softened

  • ½ cup sugar

  • 2 eggs

  • ½ teaspoon vanilla

  • ½ cup buttermilk or sour milk

  • Caramel ice cream topping

  • cup toasted shaved coconut**

Chocolate-Pecan Ice Cream "Frosting"

  • ½ gallon chocolate ice cream

  • ¾ cup toasted broken pecans

Directions

  1. Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.

  2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.

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

  4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. 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.

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

  6. Just before serving, heat caramel ice cream topping until warm. 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. Makes 12 servings.

Chocolate-Pecan Ice Cream "Frosting"

  1. Line a baking sheet with waxed paper; set aside. Cut ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on prepared baking sheet. Press pecans into ice cream, letting them protrude from the ice cream. Cover and freeze for 4 to 24 hours.

*Toasted Coconut:

With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.

Nutrition Facts (per serving)

411 Calories
25g Fat
43g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 411
% Daily Value *
Total Fat 25g 32%
Saturated Fat 12g 60%
Cholesterol 80mg 27%
Sodium 261mg 11%
Total Carbohydrate 43g 16%
Total Sugars 28g
Protein 6g
Vitamin C 0.6mg 3%
Calcium 101mg 8%
Iron 1.4mg 8%
Potassium 268mg 6%
Folate, total 36.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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