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
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.
CREAM FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
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.
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 CUPCAKE
Steps:
- For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
- Whisk together the flour, baking soda and salt. In a mixing bowl, cream the sugar and butter until light and fluffy with an electric hand mixer. Add the eggs, one at a time, beating until each is incorporated. Beat in the vanilla. Reduce to a low speed. Add the flour mixture in 3 batches, alternating with buttermilk. Beat in the melted and cooled chocolate. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
- For the filling: In a large mixing bowl, combine the coconut flakes and pecans, and set aside. In a medium saucepan, combine the sugar, butter, vanilla, egg yolks and evaporated milk. Heat the pan over medium-high heat until it begins to boil. Stir constantly. Let the mixture boil for an additional 2 minutes. Remove from the heat and pour over the coconut and chopped pecans mixture. Stir until completely incorporated. Put in the refrigerator for 1 to 1 1/2 hours to cool and thicken.
- For the frosting: In a mixing bowl, cream the butter and cocoa powder with an electric hand mixer on medium-high until light and creamy. Add in the vanilla. Add in the milk. Add 1 cup of the powdered sugar at a time, mixing between each addition. Add more milk as needed until you reach the desired consistency. Add the frosting to a piping bag fitted with a large star tip.
- To assemble, pull out the centers of the cooled cupcake with a cupcake corer. Fill with the coconut pecan filling. Pipe the frosting onto each cupcake. Place a small amount of coconut pecan filling on top for garnish.
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.
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
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.
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