German Chocolate Cupcakes

How to Make it ?

Cake mix
1 box of Devil's Food Cake Mix
3 eggs
1/2 cup oil
1 teaspoon vanilla
3/4 cup buttermilk
1 cup sour cream

German Chocolate Frosting-
1 cup evaporated milk
1 cup sugar
1/2 cup butter
3 egg yolks, lightly beaten
1 1/2 tsp vanilla
1 1/2 cup shredded coconut
1 1/2 cup chopped pecans

Chocolate Butter cream-
4 oz. cream cheese, softened
1/2 cup butter, softened
2/3 cup unsweetened cocoa powder
3 cup powdered sugar
2 teaspoon vanilla
1 teaspoon milk (If needed)

Preheat oven to 350 degrees. Line muffin tins with cupcake liners. Makes 24 cupcakes. 

In a large bowl combine oil, eggs, and vanilla. Mix gently until well combined. Stir in 1/3 of the cake mix until well combined. Add buttermilk, stir until combined. Add another 1/3 of the cake mix, stir until combined. Add sour cream, and last of cake mix and stir until well combined. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted knife comes out clean. Remove from oven and let cool on a wire rack.

German Chocolate Frosting-In a medium saucepan on medium heat, constantly stir evaporated milk, sugar, butter, and egg yolks until it starts to boil and thicken. About 15 minutes. Stir in vanilla, coconut, and pecans. Remove from heat and let it cool completely.

Buttercream-Beat cream cheese and butter for 4 minutes, scraping sides of bowl. Add cocoa, powdered sugar, and vanilla. Beat for another 3 minutes, scraping bowl. If it's too thick add a little milk. (If it's too thin add more powdered sugar. Put icing into a pastry bag and pipe it onto cupcakes to create a barrier to keep the german chocolate frosting in the middle. Scoop a small amount of cooled german chocolate mixture into the middle of the cupcake.