My husband and son are huge fans of German Chocolate Cake. Okay…I am too
My family can’t always eat a whole cake, especially since several of us have food sensitivities and we can’t all have the same kind. So I solved this problem by making a batch of cupcakes (of course from a box, we are talking about a time issue here) and freezing them unfrosted.
The frosting can be stored in the refrigerator for weeks, so when someone gets a craving they can take a couple of cupcakes out of the freezer, give them a few minutes to defrost, top them with some coconut pecan and chocolate frosting and everyone is as happy as can be.
This is also an easy way to make a fun and delicious dessert ahead. Make the cupcakes days or weeks ahead and store them in a freezer-safe container. Take them out of the freezer and frost them the day you plan on serving them. Your family or guests will think you spent hours on these fancy cupcakes. Besides…doesn’t everybody love cupcakes?
You can easily make gluten-free cupcakes too; there are many box mixes available at local grocery stores or try one of my gluten-free recipes:
If you are dairy-sensitive use the Betty Crocker Chocolate Fudge Frosting instead of Milk Chocolate. As far as the coconut pecan topping, you may have to make that because the purchased products I found all have dairy. Here is a link to a recipe that is gluten and dairy-free, Coconut-Pecan-Fudge Frosting.
-plain unfrosted cupcake has 4 points each.
-each cupcake with 1 Tbsp. of each frosting has 6 points.
-each cupcake with 2 Tbsp. of each frosting has 8 points.
First things first…
Make a batch of your favorite chocolate cupcakes. Let the cupcakes cool completely and freeze them for later.
Or decorate now…
I like to use a pastry bag; it’s quick and easy that way.
Add some of your favorite chocolate frosting around the edges.
Wow…simple, attractive, and really yummy! I bet these will be a big hit at your house too!!