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.
GERMAN CHOCOLATE THUMBPRINT COOKIES
A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed.
Provided by Carla
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 46m
Yield 60
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
- Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
- Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 12 g, Cholesterol 18.5 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 91.6 mg, Sugar 8.7 g
JIFFY GERMAN CHOCOLATE MUFFINS
This recipe came from the JIFFY cookbook. I haven't tried these yet, but I plan on making these this week.
Provided by 4-H Mom
Categories Quick Breads
Time 17m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 288.3, Fat 20.3, SaturatedFat 11.6, Cholesterol 62.1, Sodium 122, Carbohydrate 26.4, Fiber 1.5, Sugar 21.2, Protein 3
OLD GERMAN MUFFINS
Make and share this Old German Muffins recipe from Food.com.
Provided by Dannygirl
Categories Quick Breads
Yield 18 muffins, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 793.8, Fat 42.5, SaturatedFat 23.4, Cholesterol 186.1, Sodium 558.6, Carbohydrate 89.7, Fiber 3.5, Sugar 31.2, Protein 13.3
DENSE CHOCOLATE MUFFINS
Make and share this Dense Chocolate Muffins recipe from Food.com.
Provided by sabrinasarah
Categories Breakfast
Time 1h5m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.
- Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm.
- Store, covered, at room temperature or freeze in airtight container for longer storage.
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
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