German Chocolate Cupcakes
Recipe from Midwest Living

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.



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Servings: 12
Prep Time: 25 mins
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Ingredients
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    recipe Chocolate-Pecan Ice Cream "Frosting"
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    1   cup 
    all-purpose flour
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    1/2  teaspoon 
    baking soda
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    1/4  teaspoon 
    salt
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    2   ounces 
    sweet baking chocolate
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    1/4  cup 
    water
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    1/2  cup 
    butter, softened
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    1/2  cup 
    sugar
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    2   
    eggs
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    1/2  teaspoon 
    vanilla
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    1/2  cup 
    buttermilk or sour milk
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    Caramel ice cream topping
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    2/3  cup 
    toasted shaved coconut**
Chocolate-Pecan Ice Cream "Frosting"
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    1/2  gallon 
    chocolate ice cream
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    3/4 - 1   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.

Tip
  • *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 information
Per Serving: cal. (kcal) 411, Fat, total (g) 25, chol. (mg) 80, sat. fat (g) 12, carb. (g) 43, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 28, pro. (g) 6, vit. A (IU) 534, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 0, sodium (mg) 261, Potassium (mg) 268, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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