German Chocolate Cupcakes

German Chocolate Cupcakes

Cupcakes

3 eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 (15.25 ounce) box German chocolate cake mix

3/4 cup buttermilk

1 cup sour cream

Preheat oven to 350 degrees F. Prepare pans by lining with 24 cupcake papers. In a large mixing bowl, combine eggs, vegetable oil, and vanilla. Beat together with an electric mixer until blended. Sift the cake mix into the mixture. Add buttermilk and sour cream; beat at medium speed for two minutes. Spoon batter into cupcake pans. Bake for 18 - 22 minutes or until cake tests done.

Chocolate Buttercream Frosting (Double this recipe if you want to make enough to frost a batch of cupcakes)

4 ounces cream cheese, softened

1/2 cup butter, softened

1/3 cup cocoa powder

3 cups powdered sugar

2 teaspoons vanilla extract

1 tablespoon milk or cream

In a large bowl, beat the cream cheese and butter together with an electric mixer until light and fluffy, about 4 minutes. Add cocoa, powdered sugar, and vanilla, beat until smooth. Beat in the milk or cream. Use a 1M decorator tip to pipe frosting around the edge of each cupcake.

Coconut Pecan Frosting

1 cup evaporated milk

1 cup sugar

3 egg yolks, lightly beaten

1/2 cup butter

1 1/2 teaspoon vanilla extract

1 1/2 cups chopped pecans

1 1/2 cups coconut

In a large saucepan, combine milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, for about 12 minutes until mixture is thickened. Remove from heat; add pecans and coconut. Cool to room temperature. Use a spoon drop dollops of frosting in the center of each cupcake.

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