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How to make it

  • 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.
  • ******************************************************
  • *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.
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Reviews & Comments 8

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    " It was excellent "
    jett2whit ate it and said...
    Yee haw!! These sound sooooooo good!!
    Was this review helpful? Yes Flag
    " It was excellent "
    superfoodman ate it and said...
    It a plane it a train! it superfoodman type of cupcake!!
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    This would be king of cupcake
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    Yum!!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    Tink youre rotten! I looked at this recipe and went crazy craving carmel and choc. a must make thanks bunches
    Was this review helpful? Yes Flag
    " It was excellent "
    sufia ate it and said...
    yummy!!
    Was this review helpful? Yes Flag
    " It was excellent "
    turtle66 ate it and said...
    Ahgh ! GERMAN Cupcakes!!!. This would be quite pleasant even more so right now as i read my ever so worn first edition of "Mein Kampf" lol. No seriously this sounds YUMMY!
    Was this review helpful? Yes Flag
    " It was excellent "
    a1patti ate it and said...
    OH YUM!
    Was this review helpful? Yes Flag

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