Jiffy German Chocolate Muffins Recipes

GERMAN CHOCOLATE CUPCAKES

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.

JIFFY GERMAN CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease muffin pan.
• Blend chocllate muffin mix, milk butter, chocolate chips, egg, 1/4 cup pecans and 1/4 cup coconut together.
• Fill prepared cups half full with batter. Set aside.
• Combine flour, 3 tbsp butter, brown sugar and 3/4 cup coconut and pecans together. Sprinkle 1 tablespoon topping mixture on each muffin, pressing lightly into batter.
• Bake 12 - 14 minutes.

OLD GERMAN MUFFINS

Steps:

• Cream butter and sugar.
• Beat in eggs, rum, vanilla, and milk.
• Mix cinnamon, baking powder, and flour.
• Add flour mixture to butter mixture.
• Gently mix in almonds, orange rind, and raisins.
• Pour batter into greased muffin tins, filling half full.
• Bake at 375 degrees F. for 25 to 30 minutes, or until browned.

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to moderate (180ºC., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
• Sift flour into large bowl, and stir in sugar.
• Melt chocolate and butter.
• Stir in cocoa and cool for 5 minutes.
• Whisk sour cream, vanilla and eggs in a jug.
• Make a well in the dry ingredients.
• Stir in chocolate and sour cream mixtures until just combined.
• Spoon batter into pan so each hole is ½ full.
• Press 2 Rolos into the centre of each.
• Spoon the remaining mixture to 2/3 fill each hole.
• Bake for 15-20 Minutes.

QUICK SILKEN TOFU CHOCOLATE PUDDING

Steps:

• Melt the chocolate chips in a small saucepan or double boiler with a tablespoon of water over medium heat.
• Transfer the melted chocolate to the container of a food processor fitted with a steel blade.
• Add the tofu and process until smooth.
• Add the brown sugar, honey, or rice syrup to taste, and sprinkle in the nutmeg.
• Process again until velvety smooth.
• Stir in the sliced banana, if desired.
• Divide the pudding among 6 dessert cups and chill until needed.
• Note: If you are looking for a dairy-free pudding, beware!
• Some brands of semisweet chips contain milk products.
• Most generic or store brands are safe, but be sure to read the label!

GERMAN CHOCOLATE CUPCAKES

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.