German Chocolate Cupcakes with Chocolate Caramel Filling and Traditional Coconut-Pecan Frosting
adapted from Baker’s German Sweet Chocolate Cake
Heat oven to 350°F.
When completely cooled insert a paring knife into the top of a cupcake at a 45-degree angle. Aim for a point between the edge of the cupcake and its center.
Push the knife about an inch deep into the cupcake. Cut a circular cone out of the top of the cupcake.
Remove the cone and slice off the point, but keep the circular base of the cone. This is your plug once you have finished filling the cupcake. (These directions came from eHow.com. Since that’s where I learned how to do it)
1/4 c. whole milk
As you can see I choose to frost some of them with the chocolate filling and not the coconut-pecan frosting. I also left the filling out of some for those who only wanted the traditional flavors. The directions above are for filling and frosting them all so we will need to adjust accordingly.
I can’t personally vouch for the ones with coconut-pecan frosting but the chocolate filling only ones were fantastic! I had no idea how good German Chocolate Cake was. My husband may be getting it a whole lot more often.