I always prefer cupcakes to cakes and these German Chocolate Cupcakes are no exception. There’s a much better ratio of coconut pecan topping to cake. And you get bonus chocolate frosting on the top! This recipe is for one batch of 24 cupcakes, but there was enough topping leftover for at least another 12 cupcakes.
1 batch of chocolate cake mix (I used a box mix!)
1 jar of chocolate frosting
4 egg yolks
12 ozs. evaporated milk
1 1/2 cups sugar
3/4 cup butter
2 cups shredded coconut
1 cup chopped pecans.
Bake the cupcakes in liners, according to the instructions. Let cool completely.
To make the filling, whisk the egg yolks, milk, and vanilla in a medium sauce pan. Add the sugar and butter. Continue whisking over medium heat for about 10 minutes or until the mixture is thick. Remove from heat and stir in the coconut and pecans. Let cool.
Pipe frosting around the outer edge of each cupcake. Add the coconut filling to the center.
Store in an airtight container in the refrigerator until potluck time!