German Chocolate Cupcakes

Photo: Wendy Paul

Ingredients

1 box german chocolate cake mix

3 eggs

1 cup milk

1 teaspoon vanilla

3/4 cup mini dark chocolate chips

2 cups toasted coconut

Chocolate buttercream frosting

Caramel ice cream topping

Preparation

In a large bowl, combine chocolate cake mix, eggs, milk, vanilla and chocolate chips and mix until batter is moist and no large lumps are visable. Scoop batter into paper liners and fill 3/4 full. Bake at 350 degrees for 13-15 minutes, or until cake springs back when lightly touched. Remove cupcakes from oven and cool completely.

Frost in a swirling motion (see photo) and lightly press toasted coconut along bottom of frosting around the whole cupcake. Drizzle with caramel ice cream topping. Serve immediatly or keep in fridge, in an airtight container for upto 3 days. You can always freeze the cupcake before frosting in a freezer bag for up to 1 month.