Remove to cooling rack and cool completely before frosting. Stir well and set aside, stirring occasionally to help cool mixture down faster.Once frosting is cooled to room temperature, frost cupcakes. These homemade cupcakes are topped with homemade German Chocolate Frosting! Scrape down the bowl. Add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. These German Chocolate Cupcakes are a favorite of ours. Taste of Home is America's #1 cooking magazine. The only thing I would do different is add a little more butter or oil to make the cake a Each week we featured a new cupcake flavor and every week it was a surprise as to what flavor it would be. Continue to mix to combine. (4 oz.) How to make German Chocolate Cake in a 9 x 13 pan. Hi! Slice chocolate ice cream into sheets about 2 inches thick. The only change I made was to increase the pecans, coconut, and brown sugar to 1/4 cup, so there would be plenty of topping for each cupcake. My sister, Nicole, and I would fly out to see him and my grandmother in Arizona and make Just like our Chocolate Peanut Butter Cupcakes & Nutella Cupcakes these cupcakes start with a rich chocolate batter. Scoop cupcake batter into cupcake liners. Allow to cool completely on a wire rack before frosting. This site uses Akismet to reduce spam. All the yum, with a fraction of the effort! I agree - I doubled the topping ingredients and baked at 375 instead of 400. How to Make German Chocolate Cake This classic cake is typically made with melted german chocolate in the cake batter and is lighter in color too, but we’re doing things a little different today. Nutrition Facts (German Chocolate Cupcakes) Per Serving: 411 calories; total fat 25g; saturated fat 12g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 80mg; sodium 261mg; potassium 268mg; carbohydrates 43g; fiber 2g; sugar 28g; protein 6g; vitamin a 534IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; vitamin b12 … Pecans, coconut and brown sugar dress up the topping nicely. But the real secret is in the homemade coconut pecan icing! Learn how your comment data is processed. Start by combining sugar, evaporated milk, butter, and egg in a small saucepan on medium heat. Mix to incorporate.Add water, oil, vanilla, sour cream and eggs. With two small kids around and a busy life as a blogger, time is rare, so I do what I can, when I can. This will be a new favorite! Use a cookie cutter to cut rounds just larger than the cupcakes from Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Beat on low speed for 30 seconds. This should be pretty noticeable and take about 10 minutes or so. Well that and with cupcakes it’s easier to skip the frosting on one for your kiddo with a nut allergy, and he’s the dad that always wants his girls to If there’s one cake that the world forgot about, it’s German Chocolate Cake! This cupcake is so easy to make and tastes just like a big piece of German Chocolate Cake. Because cupcakes are always fun. Assemble the Cupcakes: Pipe 1/4 cup chocolate frosting in a circle around tops of each cupcake, leaving an opening in center. Magnolia Bakery Weekly Cupcake - German Chocolate: Our German chocolate cake is made with a blend of semi-sweet and unsweetened chocolate and finished with coconut caramel pecan icing. Bring mixture to a boil and stir constantly until mixture thickens. The crunchy topping is delicious. Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. Yes it should be ok in the fridge or freezer. At the ripe age of 4 she was quite successful in her lemonade and cupcake stand and gained a bit of a following as well as making around a decent chuck of cash. In a large mixing bowl, combine cake mix, sugar, cocoa and flour. If you’ve tried these German chocolate cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! I thought for sure I had posted it and lo and behold I never did. Cover loosely with plastic wrap and freeze for a few hours. Our family loves this recipe for easy chocolate cupcakes! I did double the topping ingredients and was so glad I did! Combine all ingredients for the cupcakes in a large bowl. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. Beat on medium for 2 minutes. Coffee is known to accentuate chocolate flavor, so if you’re a coffee drink, use coffee! 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