German Chocolate Cupcakes

This is the beloved classic that we've all enjoyed. But we're starting with a box mix and ending up with the most fabulous cupcakes.........ever!! I don't know who is the star of the show, the moist cake, the divine coconut pecan frosting or the chocolate buttercream? Together they create something luscious.

Ingredients for Chocolate Cake:
1 box Devil's Food Cake Mix
3 eggs 
2 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract


Ingredients for German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped pecans
1-1/2 cups flaked coconut


Ingredients for Chocolate Buttercream:
4 ounces cream cheese
1/2 cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk, if needed


Directions:
1. Preheat oven to 350 degrees and line two muffin tins with 20-24 liners.
2. In a large bowl, gently combine oil, eggs and vanilla extract.
3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.
4. Add buttermilk and stir until combined.
5. Add another third of the cake mix (again, sifting for easy stirring).
6. Add final third of cake mix.
7. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted knife comes out clean.
8. German Chocolate Frosting: On medium heat in a saucepan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened (about 15 minutes). Stir in vanilla extract, pecans and coconut. Let cool. 
9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk.
10. Pipe Chocolate Buttercream around the edge of the cupcakes to create a ring, and scoop a small amount of cooled German Chocolate Frosting into the center.  

Recipe adapted from the Cake Doctor.

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