Double Whammy German Choc Cupcakes

• 1 box (18.25 Oz. Box) German Chocolate Cake Mix
• 1 teaspoon Cocoa Powder
• 1 cup Water
• 3 whole Eggs
• 1/2 cups Vegetable Oil (I Used 4 Oz. Applesauce)
• 1 can (14 Oz. Can) Sweetened Condensed Milk, Divided
• 1 can (16 Oz. Can) Coconut Pecan Frosting
• 1 whole Egg Yolk
• 3 Tablespoons Butter Or Margarine
• 1/3 cups Chopped Pecans
• 1/3 cups Coconut Flakes
• 1/3 cups White Chocolate Chips
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350u0b0.
2. 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 13x9" 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.
3. 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.
4. Enjoy!

chocolate cake mix, cocoa, water, eggs, vegetable oil, condensed milk, frosting, egg, butter, pecans, coconut flakes, white chocolate chips, vanilla

Taken from tastykitchen.com/recipes/desserts/double-whammy-german-choc-cupcakes/ (may not work)