German Chocolate Cupcakes With Caramel Icing Recipe

Name: German Chocolate Cupcakes With Caramel Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 6 tablespoons butter; 4 ounces sweet baking chocolate, chopped; 1 1/4 cups granulated sugar; 1/4 cup water; 2 teaspoons vanilla extract; 1/2 cup egg substitute; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Icing:; 1/4 cup butter; 1/2 cup packed dark brown sugar; 1/2 cup evaporated low-fat milk; 2 teaspoons vanilla extract; 2 cups powdered sugar; 2 tablespoons chopped pecans, toasted; 2 tablespoons flaked sweetened coconut, toasted

Servings: persons

Cupcakes:
6 tablespoons butter
4 ounces sweet baking chocolate, chopped
1 1/4 cups granulated sugar
1/4 cup water
2 teaspoons vanilla extract
1/2 cup egg substitute
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Icing:
1/4 cup butter
1/2 cup packed dark brown sugar
1/2 cup evaporated low-fat milk
2 teaspoons vanilla extract
2 cups powdered sugar
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut, toasted

1
Preheat oven to 350u00b0.
2
To prepare cupcakes, place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. Stir until chocolate melts. Stir in granulated sugar, water, and 2 teaspoons vanilla. Add egg substitute, stirring mixture with a whisk.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Add flour mixture to chocolate mixture, stirring with a whisk until smooth. Place 18 paper muffin cup liners in muffin cups; spoon batter evenly into lined muffin cups. Bake at 350u00b0 for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean. Cool on a wire rack.
4
To prepare icing, melt 1/4 cup butter in a medium saucepan over medium heat. Add brown sugar; cook 3 minutes, stirring constantly with a whisk. Add milk, and cook 3 minutes, stirring constantly. Remove from heat; stir in 2 teaspoons vanilla. Gradually add powdered sugar, stirring with a whisk until smooth. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.

1332

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cupcakes:, 6 tablespoons butter, 4 ounces sweet baking chocolate, chopped, 1 1/4 cups granulated sugar, and more.

Yes, German Chocolate Cupcakes With Caramel Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Chocolate Cupcakes With Caramel Icing

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