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German Chocolate Cupcakes With Caramel Icing

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“From Cooking Light (May 2005).”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  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. (Keep an eye on this and adjust as necessary since microwaves vary so much!).
  4. Stir until chocolate melts.
  5. Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk.
  6. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
  7. Add flour mixture to chocolate mixture, stirring with a whisk until smooth.
  8. Spoon batter evenly into muffin cups.
  9. Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
  10. Cool on a wire rack.
  11. ICING: Melt 1/4 cup butter in a medium saucepan over medium heat.
  12. Add brown sugar; cook 3 minutes, stirring constantly with a whisk.
  13. Add milk, and cook 3 minutes, stirring constantly.
  14. Remove from heat; stir in 2 teaspoons vanilla.
  15. Gradually add powdered sugar, stirring with a whisk until smooth.
  16. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.

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