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These cupcakes disappear in a dash when I take them to the school where I teach. Pecans, coconut and brown sugar dress up the topping nicely. —Lettice Charmasson, San Diego, California
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 156 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 146 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.
Originally published as German Chocolate Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p212
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Reviewed on Aug. 27, 2011 by kathyfrance
I agree - I doubled the topping ingredients and baked at 375 instead of 400. They turned out perfectly!
Reviewed on Oct. 18, 2010 by Chefjulie1
This is a wonderful cupcake. My family does not like frostings, so this is perfect for them! The crunchy topping is delicious. I did double the topping ingredients and was so glad I did! This will be a new favorite!
Reviewed on Feb. 23, 2010 by J.M.Brown
This cupcake is so easy to make and tastes just like a big piece of German Chocolate Cake.
Reviewed on Feb. 22, 2010 by morassini
would double topping, lower temp, my first batch got a little burnt, but second batch were a big hit!!
Reviewed on Feb. 22, 2010 by lmdett
Realy great
Reviewed on Feb. 22, 2010 by tootiegal
This is a wonderful recipe. The only change I made was to increase the pecans, coconut, and brown sugar to 1/4 cup, so there would be plenty of topping for each cupcake. Delicious!
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