German Chocolate Cupcakes |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
wow i love caramel so this is a must try for you all they taste wonderful!!!! takes just a little extra time doing the ice cream but it goes quickly !! enjoy ............. BHG............. Ingredients:
1 -recipe chocolate-pecan ice cream frosting |
1 -cup all-purpose flour |
1/2- teaspoon baking soda |
1/4- teaspoon salt |
2- ounces sweet baking chocolate |
1/4 -cup water |
1/2- cup butter, softened |
1/2- cup sugar |
2 -eggs |
1/2- teaspoon vanilla |
1/2- cup buttermilk or sour milk |
caramel ice cream topping |
2/3 -cup toasted shaved coconut |
1/2- gallon chocolate ice cream |
1-cup toasted pecan pieces |
12-cupcake wrappers |
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.
|
|