The Cupcake Countdown: Continued.....

Here we are again!!! This week, being the Christmas season, I dove deep into my grandmother's traditional Christmas desserts. One of her favorites was German chocolate cake. I loved every time she would make that cake! In her memory with the upcoming holiday, I searched for a cupcake that would do Grandma's cake justice in miniature cupcake form. Here is the result! Thank you to the baking geniuses at Better Homes and Gardens Magazine without whom this divine recipe would not have come to my attention!

German Chocolate Cupcakes

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

1.Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch 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 combined. Spoon batter into bake cups, filling cups about 2/3 full.

5.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.

6.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.

Chocolate-Pecan Ice Cream

ingredients

·         Waxed paper

·         1/2 gallon chocolate ice cream

·         3/4 - 1 cup toasted pecan pieces

directions

1.Line a cookie sheet with waxed paper; set aside. Slice 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 toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.

Enjoy!

xoxo

Katherine