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: 6 tablespoons butter; 4 ounces sweet baking chocolate, chopped; 1 ¼ cups sugar; ¼ cup water; 2 teaspoons vanilla extract; ½ cup egg substitute (or 2 eggs); 2 cups flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¼ cup butter; ½ cup dark brown sugar, packed; ½ cup evaporated low-fat milk; 2 teaspoons vanilla extract; 2 cups powdered sugar; 2 tablespoons pecans, toasted and chopped; 2 tablespoons sweetened flaked coconut, toasted

Servings: persons

6 tablespoons butter
4 ounces sweet baking chocolate, chopped
1 ¼ cups sugar
¼ cup water
2 teaspoons vanilla extract
½ cup egg substitute (or 2 eggs)
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter
½ cup dark brown sugar, packed
½ cup evaporated low-fat milk
2 teaspoons vanilla extract
2 cups powdered sugar
2 tablespoons pecans, toasted and chopped
2 tablespoons sweetened flaked coconut, toasted

1
Preheat oven to 350F.
2
Line 18 muffin cups with paper liners.
3
CUPCAKES: Place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.
4
(Keep an eye on this and adjust as necessary since microwaves vary so much!
5
).
6
Stir until chocolate melts.
7
Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk.
8
Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
9
Add flour mixture to chocolate mixture, stirring with a whisk until smooth.
10
Spoon batter evenly into muffin cups.
11
Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
12
Cool on a wire rack.
13
ICING: Melt 1/4 cup butter in a medium saucepan over medium heat.
14
Add brown sugar; cook 3 minutes, stirring constantly with a whisk.
15
Add milk, and cook 3 minutes, stirring constantly.
16
Remove from heat; stir in 2 teaspoons vanilla.
17
Gradually add powdered sugar, stirring with a whisk until smooth.
18
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 17 ingredients. The key ingredients include: 6 tablespoons butter, 4 ounces sweet baking chocolate, chopped, 1 ¼ cups sugar, ¼ cup water, 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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