German Chocolate Cupcakes

Ingredients 

Cake:
1 4-ounce package of sweet German baking chocolate chopped
1 1/2 cups of milk
3/4 cups of butter
3 eggs
2 cups of flour
1 teaspoon of baking soda
3/4 teaspoon of baking powder 
1/2 teaspoon of salt
1 3/4 cups of sugar
2 teaspoons of vanilla 

Frosting:
1 egg
2/3 cup or 5-ounce of evaporated milk
2/3 sugar
1/4 cup of butter


Directions

Cake: 

1. In a double boiler, combine chocolate and milk. Cook and stir over low heat until melted; set aside to cool. 
2. Have butter and eggs reach room temperature (about 30 minutes). Meanwhile place cupcake liners in your cupcake tin. In a medium bowl stir together flour, baking soda, baking powder, and salt; set aside. 
3. Preheat oven to 350 degrees. In a large mixing bowl beat butter for 30 seconds. Gradually add sugar 1/4 cup at a time until well combined (about 3 minutes). Scrape sides and continue for 2 more minutes. 
4. Add eggs one at a time, beating after each addition. Beat in vanilla. 
5. Alternately add flour mixture and chocolate mixture to the butter mixture, beating on a low speed. Spoon cake mix into the cupcake pan. 
6. Bake for 15 to 20 minutes. Cool thoroughly on racks. 

Frosting:

1.  In a medium sauce pan slightly beat the egg. Stir in the evaporated milk, the sugar, and the butter. 
2. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. 
3. Remove from heat; stir in coconut flakes and chopped pecans. Cover and cool before frosting cupcakes. 

Adopted and adjusted this recipe from Better Homes and Gardens New Cook Book 14th Edition copy right in 2006. 

Kirsten