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Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside. To grate the chocolate, break the bar into pieces and drop them, one at a time, through the feed tube of a food processor while it is running. Or, carefully rub the
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In a small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chips and coconut. Spoon about 1 tablespoon cream cheese mixture onto batter of each cupcake.
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I make my husband German Chocolate Cake every year for his birthday. It was his favorite growing up and his grandmother still bakes him a German Chocolate Cake whenever we go to visit. This year I made a cupcake version. Researching for the recipe, I looked closely at the Better Homes & Garden
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From Cooking Light (May 2005).
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Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside. In a small saucepan combine chocolate and water. Cook and
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1/2 C. boiling water 4-ounce bar German's sweet chocolate 1/2 C. shortening 1/2 C. margarine 2 C. sugar 4 eggs 1 T. vanilla 2 1/2 C. cake flour 1 t. baking soda 1/2 t. salt 1/4 t. baking powder 1 C. milk 1 T. vinegar Coconut filling: 12-oz. can evaporated milk 3/4 C. margarine or butter 1 1/2 C.
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German Chocolate Cupcakes