1. Recipes

How to Make German Chocolate Cupcakes with Ice Cream "Frosting" - A Step-by-Step Guide

German Chocolate Cupcakes with Ice Cream "Frosting" is a delicious twist on the classic German chocolate cake. These moist and rich chocolate cupcakes are topped with a luscious and creamy ice cream "frosting" that takes the traditional dessert to a whole new level of decadence.

German chocolate cake has been a beloved dessert for generations, and this recipe offers a fun and innovative way to enjoy all the flavors of the original cake in a convenient cupcake form. The addition of the...

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Ingredients

  • 1 sheet Reynolds® Cut Rite® Wax Paper
  • ½ gallon chocolate ice cream
  • ¾ cup toasted pecan pieces, or as needed
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 (1 ounce) squares sweet baking chocolate
  • ¼ cup water
  • ½ cup butter, softened
  • ½ cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup buttermilk or sour milk
  • 2 tablespoons Caramel ice cream topping
  • ⅔ cup toasted shaved coconut*

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Additional Time: 5 hrs
  • Total Time: 5 hrs 50 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    437 cal.

    • Total Fat: 26g
    • Saturated Fat: 14g
    • Cholesterol: 82mg
    • Sodium: 258mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 3g
    • Total Sugars: 34g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 124mg
    • Iron: 2mg
    • Potassium: 306mg

    Categories

    Cupcake recipes
    Dessert recipes
    Chocolate recipes
    Ice cream recipes
    Baking recipes