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German Chocolate Cupcakes with Ice Cream "Frosting"
German Chocolate Cupcakes with Ice Cream "Frosting"
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
350 minutes
Elevate store-bought cupcakes by topping them with ice cream and your favorite toppings for a delicious treat.
Ingredients:
  • 1 sheet Reynolds® Cut Rite® Wax Paper
  • 0.5 gallon chocolate ice cream
  • 0.75 cup toasted pecan pieces, or as needed
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 (1 ounce) squares sweet baking chocolate
  • 0.25 cup water
  • 0.5 cup butter, softened
  • 0.5 cup sugar
  • 2 eggs
  • 0.5 teaspoon vanilla
  • 0.5 cup buttermilk or sour milk
  • 2 tablespoons Caramel ice cream topping
  • 0.66666668653488 cup toasted shaved coconut*
Instructions:
  • Prepare a cookie sheet lined with Reynolds® Cut Rite® Wax Paper. Slice the chocolate ice cream into 2-inch thick sheets. Use a cookie cutter to cut rounds slightly larger than the cupcakes from the frozen ice cream. Arrange the cut ice cream on the prepared cookie sheet. Gently press toasted pecan pieces into the ice cream, allowing them to slightly stick out. Cover and freeze for 4 hours or overnight.
  • Preheat the oven to 350 degrees F and prepare a 12-cup muffin tin with paper liners.
  • Combine flour, baking soda, and salt in a small bowl; set aside.
  • Melt chocolate with water in a small saucepan over low heat, stirring until smooth. Cool for about 10 minutes before using.
  • In a large bowl, cream butter with an electric mixer until light and fluffy. Mix in sugar until well combined. Add eggs and vanilla, mixing on low speed until incorporated, then on medium speed for 1 minute. Stir in the chocolate mixture. Alternate adding the flour mixture and buttermilk to the batter, mixing on low speed after each addition until just combined. Divide batter into bake cups, filling them about 2/3 full.
  • Bake for approximately 25 minutes or until a toothpick inserted comes out clean. Allow to cool in pans on wire racks for 10 minutes, then remove and cool completely.
  • Warm the caramel ice cream topping. Unwrap the cupcakes and place them on plates or shallow bowls. Add one round of Chocolate-Pecan Ice Cream "Frosting" on top of each cupcake. Sprinkle with toasted coconut and drizzle with the warm caramel ice cream topping before serving.

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