Double Whammy German Choc Cupcakes

Preheat oven to 350º.

In a large bowl, combine cake mix, cocoa, water, 3 eggs, oil (or applesauce), 1/3 cup condensed milk, and the canned frosting. Beat on low speed until moistened, scrape down sides and beat on high for 2 more minutes. Pour into a greased and floured 13×9″ pan or lined muffin tins. Bake for 40-45 minutes or until a wooden pick comes out clean. I baked my cupcakes for about 20 minutes.

While they are cooling a bit, you can make the topping. In a small saucepan combine remaining sweetened condensed milk, egg yolk and butter. Cook and stir over medium heat until thickened, about 6 minutes. Add pecans, coconut, vanilla extract and chocolate chips. Stir until chocolate is melted and then spread over the cake or cupcakes. Mine ran all down sides, so I just added another liner to each one. Sprinkle with a little coconut to prettify them. Store leftovers in the fridge … if you have any.

Enjoy!