Recipe

German Chocolate Cupcakes With Ice Cream Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 3 months ago Start with bakery cupcakes or make them from a cake mix. Then top each cupcake with a scoop of ice cream and the embellishments of your choice. Prep:25m Cook:25m Servings:12	Dariana
	frozen dessert desserts cupcake cupcakes easy kids sweets brunch parties germanchocolate coconut caramel

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Ingredients

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**

Directions

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 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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Comments

jo_jo_ba 2 years, 3 months ago said:
Whoaaaaaaaaaaaaaaaaa those look awesome!

dariana 2 years, 3 months ago said:
Jo_jo, they are delicious and easy, yet it looks like you spent hours creating them. I love serving them a parties.

pinkpasta 2 years, 3 months ago said:
Wow! This is my king of dessert! (my family will love it too!) Thanks for sharing...

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