German Chocolate Cupcakes

German Chocolate Cupcakes

Makes: 12 servings

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. Prepare Chocolate-Pecan Ice Cream Frosting." Cover and freeze. Line
    twelve 2-1/2" 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

Spoon batter into bake cups, filling cups about 2/3 full.

  1. 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.

  2. 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.

*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.

**Chocolate-Pecan Ice Cream “Frosting”: Line a cookie sheet with waxed
paper; set aside.

Slice 1/2 gallon 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 waxed paper-lined cookie sheet. Press 3/4 to 1 cup
toasted pecan pieces into ice cream letting pecans protrude from the ice
cream. Cover and freeze 4 hours or overnight.