German Chocolate Cupcakes Recipe

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German Chocolate Cupcakes
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Ingredients
16
Count
Nutrition
535
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Prepare Chocolate-Pecan Ice Cream Frosting. .................
  2. Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups.
  3. Set aside.
  4. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.
  5. In a small saucepan combine chocolate and water.
  6. Cook and stir over low heat until melted; cool about 10 minutes.
  7. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  8. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute.
  9. Beat in chocolate mixture.
  10. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined.
  11. Spoon batter into bake cups, filling cups about 2/3 full.
  12. Bake about 20 -25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans
  13. Cool thoroughly.
  14. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls.
  15. Top each cupcake with one round of Chocolate-Pecan Ice Cream Frosting.
  16. Top with toasted coconut and drizzle with warm caramel ice cream topping
  17. . Makes 12 servings.
  18. ******************************************************
  19. *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.
  20. **********************************************************
  21. **Chocolate-Pecan Ice Cream Frosting :................
  22. Line a cookie sheet with waxed paper; set aside.
  23. Slice 1/2 gallon chocolate ice cream into sheets about 2 inches thick.
  24. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on waxed paper-lined cookie sheet
  25. .Press 3/4 to 1 cup toasted pecan pieces into ice cream letting pecans protrude from the ice cream.
  26. Cover and freeze 4 hours or overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 535.26 Kcal (2241 kJ)
Calories from fat 365.92 Kcal
% Daily Value*
Total Fat 40.66g 63%
Cholesterol 102.99mg 34%
Sodium 172.85mg 7%
Potassium 351.03mg 7%
Total Carbs 39.32g 13%
Sugars 18.26g 73%
Dietary Fiber 3.51g 14%
Protein 8.3g 17%
Vitamin C 1mg 2%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 115.7mg 12%
Amount Per 100 g
Calories 359.66 Kcal (1506 kJ)
Calories from fat 245.88 Kcal
% Daily Value*
Total Fat 27.32g 63%
Cholesterol 69.2mg 34%
Sodium 116.15mg 7%
Potassium 235.87mg 7%
Total Carbs 26.42g 13%
Sugars 12.27g 73%
Dietary Fiber 2.36g 14%
Protein 5.58g 17%
Vitamin C 0.7mg 2%
Vitamin A 0.1mg 3%
Iron 1mg 8%
Calcium 77.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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