German Chocolate Cupcakes With Caramel Icing

May 11, 2023May 11, 20230 1
German Chocolate Cupcakes With Caramel Icing
in Dessert

Prep

15 min

Cook

20-25 min

Ready In

40 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 tablespoons butter
4 ounces sweet baking chocolate , chopped
1 1/4 cups sugar
1/4 cup water
2 teaspoons vanilla extract
1/2 cup egg substitute ( or 2 eggs )
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup dark brown sugar , packed
1/2 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

Nutrision Information

Servings Per Recipe
12
Calories
448
Sugar
42g
Fat
25g
If you're looking for an indulgent dessert that will impress your guests, look no further than these German Chocolate Cupcakes with Caramel Icing. The classic chocolate flavor is elevated with the addition of a rich and creamy caramel icing, which is finished off with toasted pecans and sweetened flaked coconut. These cupcakes are perfect for special occasions or as a sweet treat any time of the year. While they are a bit more labor-intensive than other dessert recipes, they are well worth the effort and are sure to be a crowd-pleaser.

Instructions

1.Preheat oven to 350°F.
2.In a medium microwave-safe bowl, microwave butter and sweet baking chocolate in 20 second increments until melted.
3.Add sugar, water, and vanilla extract to the bowl and stir well.
4.Mix in the egg substitute (or eggs) until combined.
5.In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6.Gradually add dry ingredients to wet ingredients, stirring well after each addition until just combined.
7.Carefully pour the batter into a muffin tin lined with paper liners, filling each cup about 2/3 full.
8.Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9.While the cupcakes are baking, make the icing. In a medium saucepan, melt butter over medium heat until it begins to brown.
10.Add in the dark brown sugar, evaporated low-fat milk, and vanilla extract, stirring constantly until mixture comes to a boil.
11.Reduce heat to low and continue to simmer until mixture thickens, stirring frequently, for about 2-3 minutes.
12.Remove from heat and let cool.
13.Once cupcakes have cooled, use a piping bag or spatula to cover them with the caramel icing.
14.Sprinkle with toasted pecans and sweetened flaked coconut.

PROS

These cupcakes are decadent and rich in flavor, with the perfect balance of chocolate and caramel.

They are perfect for special occasions or as a special treat.

Toasted pecans and sweetened coconut add a crunchy texture to the soft and moist cupcake.

CONS

They are high in calories, sugar, and fat, so they should be enjoyed in moderation.

The recipe uses egg substitute, which some people may not prefer over real eggs.

HEALTH & BENEFITS

Dark chocolate is rich in antioxidants, which can help lower blood pressure, improve brain function, and reduce the risk of heart disease.
Eating nuts, like pecans, has been associated with improved heart health and lower cholesterol levels.

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