Recipe of the Week - German Chocolate Cupcakes with Coconut Pecan Frosting

Week 12

German Chocolate Cupcakes

1 German chocolate cake mix

4 ounces (1 bar) sweet chocolate

1/2 cup water

1 cup buttermilk
1/2 vegetable oil

4 eggs

1 tsp. vanilla

Preheat oven to 350 degrees. Prepare your cupcake pan with liners.

Grate the chocolate bar with a microplane and set aside. In a large bowl, beat the cake mix, buttermilk, water, oil, eggs & vanilla until the ingredients are incorporated. Scrape down the sides of the bowl and continue to beat on medium speed for 2 minutes. Fold in the grated chocolate.

Fill the cupcake liners 3/4 full and bake for 15-18 minutes. Cool for 5 minutes and remove from pan. Frost when completely cooled.

Coconut Pecan Frosting

1 1/2 cups sugar

1 1/2 sticks butter

4 egg yolks, lightly beaten

1 1/2 tsp. vanilla

2 cups coconut

1 can (12 ounces) evaporated milk

1 1/2 cups pecan pieces

Place the evaporated milk, sugar, butter and egg yolks in a large pan over medium heat. Cook until thickened and golden brown - about 15 minutes. Stir constantly. Remove from heat and stir in vanilla. Let frosting cool to room temperature and then fold in the coconut and pecans.