GERMAN CHOCOLATE CUPCAKES
Provided by Ina Garten
Categories dessert
Time 1h50m
Yield 14 to 15 cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
- Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Coconut Frosting:
- Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.
GERMAN CHOCOLATE CUPCAKES WITH BAVARIAN CREAM FILLING RECIPE - (4.4/5)
Provided by á-9642
Number Of Ingredients 12
Steps:
- Make the cupcakes as directed on the cake mix package package. Let them cool on a rack. Topping: In a small bowl, combine the brown sugar and cornstarch. Combine the evaporated milk, brown sugar mixture, egg yolks, vanilla, and butter in a large saucepan. Cook over medium heat, stirring constantly, for about twelve minutes or until thick. Remove from heat and stir in pecans and coconut. Let cool until thickened. Fill the cupcakes with Bavarian cream: Using a pre-made package of filling, clip the corner of the bag, insert the open corner into the top of a cupcake, and squeeze. Spread topping on cupcakes. Top with a pecan half if desired.
GERMAN CHOCOLATE CUPCAKES
These cupcakes disappear in a dash when I take them to the school where I teach. Pecans, coconut and brown sugar dress up the topping nicely. -Lettice Charmasson, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups three-fourths full. Combine the pecans, coconut and brown sugar; sprinkle over batter. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 156 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
GERMAN CHOCOLATE CUPCAKES
Semisweet chocolate gives these cupcakes a well-rounded flavor, perfectly complemented by the traditional sticky-sweet coconut-pecan filling and frosting. Buy "Martha Stewart's Cupcakes"
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
- Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
- To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.
FILLED GERMAN CHOCOLATE CUPCAKES
Calling these cupcakes is almost misleading. They're rich, decadent and almost sinful. Leave the other cupcakes for the kiddos and serve these to the adults.
Provided by Sandy in Oklahoma
Categories Dessert
Time 40m
Yield 18-20 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°. Butter and flour a muffin tin.
- Make Filling: Place half of the coconut and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 8 minutes). Stir together toasted coconut and pecans with the remaining coconut and condensed milk; set aside.
- For Cupcakes: Sift together ALL dry ingredients into a large bowl.
- In a another large bowl, whisk together whole milk, butter, eggs, almond extract and water until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated.
- Fill cupcake cups 3/4 full with the batter. Drop in 1-2 tablespoons of the coconut filling.
- Bake cupcakes for 15-18 minutes. After the cupcakes have baked, allow to cool for 5-10 minutes in the pan, then remove to a cooling rack.
- While the cupcakes are cooling, melt the chocolate. Once completely melted, slowly stir in the cream.
- Drop large spoonfuls of the icing on top of the cupcakes, and allow the chocolate to drip down the sides of the cupcakes. Either eat at once, or transfer to the refrigerator to allow the icing to set.
JUMBO GERMAN CHOCOLATE CUPCAKES
These are what I whipped up for dessert tonight. A homemade filling & ganache tops off this yummy cupcake.
Provided by Nancy Allen
Categories Chocolate
Time 45m
Number Of Ingredients 19
Steps:
- 1. For the cake, break up your chocolate bar in a bowl in your microwave. In three 30 second increments until chocolate is melted. (watch closely not to burn) Set the chocolate aside.
- 2. In a standard mixer, blend your cake mix and pudding mix, then add water, sour cream, oil and eggs and blend well. then add your melted german chocolate and blend until thick and creamy. Preheat your oven to 325.
- 3. Have your jumbo cupcake cups filled with a jumbo paper liner and fill 2/3's of the way full with batter and bake about 30 minutes or until cake tests done in center. Remove from oven and let cool. Finish all cupcakes this way.
- 4. Turn your oven up to 350 after all cupcakes are baked. On a flat foil lined cookie sheet spread your coconut and pecans together and place in the oven and let them toast up until coconut is a little browned and crunchy about 10 to 15 minutes.
- 5. On the stove mix your milk, sugar, butter and egg yolks in a medium sized sauce pan over a low/medium heat, stir at all times until thick and golden brown 20 minutes usually. Remove from heat and add the coconut/pecan mixture into the filling and then add your vanilla and stir well. Let cool for 10 or 15 minutes, then spread 2 or 3 Tbsp. of filling on top of cupcake.
- 6. Ganache- In a medium saucepan I put the chocolate chips and your cream and melt over a low heat stirring constantly until chips melt and it stirs into a shiny glaze, then add your vanilla. Spoon slowly over the top of the filling. Makes 15 cupcakes.
GERMAN CHOCOLATE CUPCAKES
Time 1h
Number Of Ingredients 23
Steps:
- CHOCOLATE CUPCAKES: -------------------------- Preheat oven to 325*F Line cupcake pans with cupcake liners. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, vanilla, sour cream and eggs. Mix well until mixture is smooth. Fold in finely chopped German chocolate Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. Allow cupcakes to cool completely. Once cupcakes are cooled, make frosting. -------------------------- GERMAN CHOCOLATE FROSTING: -------------------------- In a large sauce pan add evaporated milk, brown sugar, egg yolks, butter and vanilla. Grab a stool and sit yourself down next to your pot. Bring mixture to a boil and stir constantly until mixture thickens. This should be pretty noticeable and take about 10 minutes or so. (Hence the stool). Remove pan from heat and add in coconut and pecans. Stir well and set aside, stirring occasionally to help cool mixture down faster. Once frosting is cooled to room temperature, frost cupcakes. I like to hull out the center of my cupcakes and add a teaspoon inside, but not required. Top with melted German chocolate drizzle if desired.
BAKER'S GERMAN'S CHOCOLATE CUPCAKES WITH BACON
Oh, yes we did put bacon in your German chocolate cupcakes! Maple extract, too. Predictably enough, they are magnificent.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition. Stir in bacon.
- Spoon into 24 paper-lined muffin cups.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Frost with Easy Coconut-Pecan Filling & Frosting. (See tip for how to use remaining frosting.)
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
GERMAN CHOCOLATE CUPCAKES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 52m
Yield 24 cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
- Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
- For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.
- For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
- Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.
- Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop.
- Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
GERMAN CHOCOLATE CUPCAKES
Another great recipe from House Beautiful. The Buttermilk, sour cream and freshly brewed coffee in the batter will ensure that the cupcakes are really moist.
Provided by triciaputvin
Categories Dessert
Time 55m
Yield 14 cupcakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa powder, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divided the batter between the cupcake pans (I use one rounded 2-1/4 inch ice cream scoop per cupcake). Bake in the middle rack of the oven for 20 to 25 minutes, or until a toothpick come out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- GERMAN CHOCOLATE FROSTING: 12 tablespoons unsalted butter; 1 (12-ounces) can evaporated milk; 1-1/4 cups sugar; 5 extra large egg yolks(lightly beaten); 1 teaspoon pure almond extract; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt; 2 cups sweetened flaked coconut; 1 cup sliced banched almonds, toasted; & 1 cup chopped pecans.
- FROSTING DIRECTIONS: Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don't allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk. Off the heat, add the coconut, almonds and pecans and allow to cool about 1 hour. Frost the cupcakes with a dinner knife or metal spatula.
GERMAN CHOCOLATE CUPCAKES
For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h50m
Yield 12
Number Of Ingredients 15
Steps:
- Chocolate-Pecan Ice Cream: Line a cookie sheet with Reynolds® Cut Rite® Wax 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 wax 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.
- Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside.
- 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.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 48.4 g, Cholesterol 81.7 mg, Fat 26 g, Fiber 2.8 g, Protein 7.1 g, SaturatedFat 13.6 g, Sodium 257.8 mg, Sugar 34.3 g
BAKER'S GERMAN'S SWEET CHOCOLATE CUPCAKES
Find a new favorite chocolate cupcakes recipe here! BAKER'S GERMAN'S Sweet Chocolate Cupcakes recipe is a casual version of classic German chocolate cake.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h20m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.
- Spoon into 24 paper-lined muffin cups.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Frost with Coconut-Pecan Filling and Frosting.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
GERMAN CHOCOLATE CUPCAKES
My friends loved these cupcakes...a winner!
Provided by Sarah Deliciosa
Categories Chocolate
Time 40m
Number Of Ingredients 9
Steps:
- 1. Stir together sweetened condensed milk, egg yolks and butter in a medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly
- 2. Remove from heat; stir in vanilla, coconut and walnuts. Cool to room temperature.
- 3. Frost cupcakes!
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