German Chocolate Cupcakes with Ice Cream "Frosting"

Chocolate-Pecan Ice Cream "Frosting": Line a cookie sheet with Reynolds® Cut Rite® Wax Paper; set aside. (5 minutes)

Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on wax paper-lined cookie sheet. (10 minutes)

Press toasted pecan pieces into ice cream, letting pecans protrude. Cover and freeze for at least 4 hours, or preferably overnight. (5 minutes + 4 hours freezing)

Preheat oven to 350 degrees F (175 degrees C). Line twelve 2-1/2-inch muffin cups with paper baking cups. Set aside. (10 minutes)

In a small bowl, whisk together flour, baking soda, and salt. Set aside. (5 minutes)

In a small saucepan, combine chocolate and water. Cook and stir over low heat until melted and smooth. Cool for about 10 minutes. (15 minutes)

In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Beat in sugar until light and fluffy. Add eggs and vanilla; beat on low speed until just combined, then beat on medium speed for 1 minute. (5 minutes)

Beat in the cooled chocolate mixture. Gradually add the flour mixture and buttermilk alternately to the batter, beating on low speed after each addition just until combined. Do not overmix. (5 minutes)

Spoon batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Bake for about 25 minutes, or until a wooden toothpick inserted into the center comes out clean. (25 minutes)

Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. (30 minutes)

Just before serving, gently warm the caramel ice cream topping. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with a round of Chocolate-Pecan Ice Cream "Frosting." Garnish with toasted coconut and drizzle generously with warm caramel ice cream topping. Serve immediately and savor! (10 minutes)