German Chocolate Cupcakes Recipe

How to make it

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• Prepare Chocolate-Pecan Ice Cream "Frosting.".................
• Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups.
• Set aside.
• Preheat oven to 350 degree F. 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 20 -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
• . Makes 12 servings.
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• *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.
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• **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.

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