I don’t know why this recipe didn’t make it into the book. I have so many recipes compiled now, that I think I could make 101 Gourmet Cupcakes 2! Here is a great recipe I made this last week. It’s delicious, easy (as always) and so much fun to make for any party or just because. Coconut, caramel, dark chocolate and of course chocolate butter cream frosting. What more could you want? Maybe a tall glass of milk to go with it. Happy eating and Happy Baking!
German Chocolate Cupcakes
1 box german chocolate cake mix
1 cup milk
1 teaspoon vanilla
3/4 cup mini dark chocolate chips
2 cups toasted coconut
Chocolate buttercream frosting
Caramel ice cream topping
In a large bowl, combine chocolate cake mix, eggs, milk, vanilla and chocolate chips and mix until batter is moist and no large lumps are visable. Scoop batter into paper liners and fill 3/4 full. Bake at 350 degrees for 13-15 minutes, or until cake springs back when lightly touched. Remove cupcakes from oven and cool completely.
Frost in a swirling motion (see photo) and lightly press toasted coconut along bottom of frosting around the whole cupcake. Drizzle with caramel ice cream topping. Serve immediatly or keep in fridge, in an airtight container for upto 3 days. You can always freeze the cupcake before frosting in a freezer bag for up to 1 month.