BAKER'S GERMAN'S Sweet Chocolate Cupcakes

By á-58

Ingredients

• 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, chopped
• 3/4 cup butter or margarine
• 1-1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 2 cups flour, divided
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup buttermilk
• Coconut-Pecan Filling and Frosting
• 4 egg yolks
• 1 can (12 oz.) evaporated milk
• 1-1/2 tsp. vanilla
• 1-1/2 cups sugar
• 3/4 cup butter or margarine
• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
• 1-1/2 cups chopped PLANTERS Pecans

Details

Servings 24
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 350°F.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.

Spoon into 24 paper-lined muffin cups.

Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

Frost with Coconut-Pecan Filling and Frosting.
Beat egg yolks, milk and vanilla in large saucepan with whisk until blended.

Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and nuts; mix well. Cool to desired spreading consistency.