German Chocolate Cupcakes with Coconut Almond Frosting
If you want to add more American recipes to your recipe box, German Chocolate Cupcakes with Coconut Almond Frosting might be a recipe you should try. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 273 calories. This lacto ovo vegetarian recipe serves 24 and costs 60 cents per serving. 58 people were glad they tried this recipe. A mixture of vanillan extract, vegetable oil, evaporated milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a dessert. It is brought to you by Barbara Bakes. Overall, this recipe earns a rather bad spoonacular score of 14%. Similar recipes include Chocolate Cupcakes with Coconut Frosting {Almond Joy Cupcakes}, Almond Cupcakes with Chocolate Coconut Frosting, and Chocolate-Almond Cupcakes with Fluffy Coconut Frosting.
Servings: 24
Ingredients:
1 cup sliced almonds
1/2 cup butter
1 cup buttermilk
2 eggs, beaten
1 cup evaporated milk
1 package German chocolate cake mix
1 cup sugar
1 (7 oz. package) sweetened flaked coconut
1 tablespoon vanilla
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
Equipment:
oven
mixing bowl
toothpicks
baking pan
wire rack
sauce pan
Cooking instruction summary:
Preheat oven to 350º. Line cupcake pans with paper liners.Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. (I used a medium cookie scoop (40) which makes it easier to fill the cups; 2 scoops was the perfect amount - do not overfill.)Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean and the cake springs back. Remove from oven and cool for 5 minutes. Remove from pans and cool on a wire rack before frosting.Can also be baked in two 9 inch round pans for 30 – 35 minutes, or 13 x 9 baking dish for 38 – 42 minute.Combined butter, sugar, evaporated milk and eggs in a saucepan. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened. Add vanilla, coconut and almonds. Cool to room temperature before frosting cake. (I again used the medium cookie scoop to portion out the frosting onto the cupcake. One scoop was the perfect amount and the rounded mound made it easy to spread evenly on top.)
Step by step:
1. Preheat oven to 350º. Line cupcake pans with paper liners.
2. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. (I used a medium cookie scoop (4
3. which makes it easier to fill the cups; 2 scoops was the perfect amount - do not overfill.)
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean and the cake springs back.
5. Remove from oven and cool for 5 minutes.
6. Remove from pans and cool on a wire rack before frosting.Can also be baked in two 9 inch round pans for 30 – 35 minutes, or 13 x 9 baking dish for 38 – 42 minute.
7. Combined butter, sugar, evaporated milk and eggs in a saucepan. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened.
8. Add vanilla, coconut and almonds. Cool to room temperature before frosting cake. (I again used the medium cookie scoop to portion out the frosting onto the cupcake. One scoop was the perfect amount and the rounded mound made it easy to spread evenly on top.)
Nutrition Information:
covered percent of daily need
