German Chocolate Cupcakes With Caramel Icing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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From Cooking Light (May 2005). Ingredients:
6 tablespoons butter |
4 ounces sweet baking chocolate, chopped |
1 1/4 cups sugar |
1/4 cup water |
2 teaspoons vanilla extract |
1/2 cup egg substitute (or 2 eggs) |
2 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup butter |
1/2 cup dark brown sugar, packed |
1/2 cup evaporated low-fat milk |
2 teaspoons vanilla extract |
2 cups powdered sugar |
2 tablespoons pecans, toasted and chopped |
2 tablespoons sweetened flaked coconut, toasted |
Directions:
1. Preheat oven to 350°F.
2. Line 18 muffin cups with paper liners.
3. CUPCAKES: Place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. (Keep an eye on this and adjust as necessary since microwaves vary so much!).
4. Stir until chocolate melts.
5. Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk.
6. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
7. Add flour mixture to chocolate mixture, stirring with a whisk until smooth.
8. Spoon batter evenly into muffin cups.
9. Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
10. Cool on a wire rack.
11. ICING: Melt 1/4 cup butter in a medium saucepan over medium heat.
12. Add brown sugar; cook 3 minutes, stirring constantly with a whisk.
13. Add milk, and cook 3 minutes, stirring constantly.
14. Remove from heat; stir in 2 teaspoons vanilla.
15. Gradually add powdered sugar, stirring with a whisk until smooth.
16. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.
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