German Choc. cupcakes

I love to design and work with cupcakes, I have said this before but I have to say it again.  Something about cake in little wrappers is just so much fun for me!!  So in the next couple posts I am going to give ways on how to make yummy cupcakes.
At the car show the German Choc. cupcakes where hands down the favorite so I am going to give you the know how now. 

German Chocolate cupcake

Ingredients: 
                  Cake  (yields about 24 cupcakes)   By Betty Crocker's New Cookbook
4 ounces sweet cooking chocolate               2 1/4 cups all-purpose flour
1/2 cup water                                                1 tea. baking soda
2 cups sugar                                                  1 tea. salt
1 cup butter softened                                     1 tea. vanilla
4 large eggs                                                   1 cup buttermilk

                 Coconut-Pecan Frosting       (TO fill and cover 24 make a double of this recipe)
1 cup sugar                                                     3 large egg yolks
1/2 cup butter                                                 1 1/3 cup flaked coconut
1 cup evaporated milk                                    1 cup chopped pecans
1 tea. vanilla

Directions:
                 Cake             (oven 350)
1.  Fill cupcake pan with cupcake wrappers and set aside.
2.  You will need a small sauce pan, put chocolate and water in pan. Turn stove on to med. heat and melt choc.  Stir, once completely melted remove from heat.
3.  In a mixing bowl, beat on high sugar and butter.  Beat until light and fluffy.
4.  Add in eggs one at a time while mixing, beat in melted chocolate and vanilla.
5.  In a small separate bowl combine: flour, baking soda, and salt.
6.  Begin to add flour mixture to the creamed ingredients, only add half and then add half of the butter milk.  Add the remaining flour and then once again the buttermilk.  Scrap sides of bowl and mix again.
7.  Use a 1/4 cup and fill cupcake wrappers with cake batter.
8. Bake for 20-25 minutes.   Once done let cool completely.  Once cool cut a small parring knife and cut a small hole in the middle of each cupcake and remove the core.  You will be filling in the hole with the frosting.

                 Frosting
1.  You will need a small sauce pan,  put in sugar, butter, milk, vanilla, and egg yolks.  Mix well together and cook on Med. heat for 12 mins.  Stir through out.
2.  Add in the coconut and chopped pecans.  Mix well and remove from heat.  Allow to cool for 30 mins.

Assemble:
1. Once cupcakes and frosting is cooled it is time to put it all together!!  Make sure you have cut a hole into the middle of all the cupcakes.
2.  Fill a gallon zip bag with half of the frosting.   Push down to one corner and cut off the corner to make a hole.   Pipe in the hole in each cupcake.  It is ok if  you have it coming out of the top.
3.  Add a nice layer of frosting to the top of each cupcake and spread out smooth.
4.  Melt a little choc. and drizzle over the top.  (tip:  I used the end of a knife to do the drizzle.  Let the choc. set and serve!!