German Chocolate Cupcakes Recipe
"Tailgating Recipes Online"

1/2 C. boiling water
4-ounce bar German's sweet chocolate
1/2 C. shortening
1/2 C. margarine
2 C. sugar
4 eggs
1 T. vanilla
2 1/2 C. cake flour
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1 C. milk
1 T. vinegar

Coconut filling:

12-oz. can evaporated milk
3/4 C. margarine or butter
1 1/2 C. sugar
4 egg yolks (discard whites) lightly beaten
2 t. vanilla
1 1/2 C. nuts, toasted and chopped (mixed walnuts and pecans)
2-2/3 C. coconut flakes

Chocolate icing:

1 1/2 C. shortening
1 lb. confectioners' sugar
1/3 C. cocoa
1 T. vanilla
2 to 3 T. water, or as needed

Heat oven to 350 F. Line cupcake baking pans with paper cupcake holders.

In a small bowl, pour boiling water over chocolate, stirring until melted. Set aside to cool.

Beat together shortening, margarine and sugar in a large mixing bowl. Add eggs, beat until well-blended. Mix in vanilla and chocolate.

Combine flour, baking soda, salt and baking powder in a separate bowl.

Warm milk and vinegar together, just until the milk begins to curdle.

Add half the flour mixture to butter mixture, then half the soured milk. Add remaining flour mixture and remaining milk. Blend well.

Divide batter among cupcake holders. Bake 25 minutes or until done. Cupcakes have a light, spongy texture.

To make the filling: Stir together milk, margarine, sugar and egg yolks. Cook in microwave (at full power) about 2 minutes, remove, stir and cook 2 minutes more. If necessary (the filling should make a ribbon as it falls back into the bowl), cook 2 minutes more, or until mixture is thickened and golden. Stir in vanilla, nuts and coconut.

Place over a bowl of ice water (the refrigerator is not cold enough), stirring occasionally, until cool and spreadable (about 20 minutes).

To make the icing: Beat shortening until fluffy. In a separate bowl, sift together sugar and cocoa. Add to shortening (mixture will be very, very thick but thins out with the vanilla and the water). Beat in vanilla. Add water, 1 tablespoon at a time, beating until mixture is very soft and spreadable.

To assemble cupcakes: Cut a cone-shaped indentation into the top of baked and cooled cupcakes. Set aside cone of cake. Place 1 teaspoon coconut filling in center and replace cone of cake. Place a tablespoon of coconut filling on top.

Fill a decorating bag, set up with a large star tip, with chocolate icing. Pipe a wide edge around the cupcake's outer edge. Repeat with remaining cupcakes.

Makes 24 cupcakes. You may have leftover filling.

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