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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h50m
Yield 12
Number Of Ingredients 15
Steps:
- Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Slice chocolate 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 wax paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.
- Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
- In a small bowl stir together flour, baking soda, and salt; set aside.
- In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 48.4 g, Cholesterol 81.7 mg, Fat 26 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 13.6 g, Sodium 257.8 mg, Sugar 34.3 g
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Ruwaan Jordaan
[email protected]Overall, I really enjoyed these cupcakes. They were delicious and easy to make. I would definitely recommend them to others.
Issa Antar
[email protected]The cupcakes were a bit too dense for my taste. I think I would have liked them better if they had been baked for a shorter amount of time.
Wajad Ali wajad ali
[email protected]These cupcakes were easy to make and turned out beautifully. I will definitely be making them again.
Touhidul Alom
[email protected]I've made these cupcakes several times and they're always a hit. They're the perfect dessert for any occasion.
Abee Hrs
[email protected]These cupcakes were amazing! The cake was moist and fluffy, and the frosting was the perfect balance of sweet and salty.
Mi De
[email protected]The cupcakes were delicious, but the frosting was a bit too sweet. I would recommend using less sugar in the frosting next time.
Farah Mostafa maher
[email protected]These cupcakes were a bit too dry for my taste. I think I would have liked them better if I had used a different recipe.
Somrat Sheikh
[email protected]I'm not a huge fan of coconut, but I really enjoyed these cupcakes. The chocolate cake was rich and moist, and the frosting was light and fluffy.
Honey Eliyah
[email protected]The cupcakes were easy to make and turned out perfectly. The frosting was a bit too sweet for my taste, but overall they were delicious.
Robbe Somers
[email protected]I made these cupcakes for a party and they were a huge success! Everyone loved them.
md Rdoy
[email protected]These cupcakes were a hit! They were moist and fluffy, with a delicious chocolate flavor. The coconut-pecan frosting was the perfect finishing touch.