German Chocolate Cupcakes

I was going to make a German Chocolate Cake, but then I decided to make cupcakes instead, and top them with toasted coconut.  This was the first time I made German chocolate frosting, and it is delicious homemade - more like a thick caramel than a frosting, and much tastier than the store-bought kind.

Cake:
1 (4 oz.) pkg. German sweet chocolate
1/2 cup water

2 cups cake flour
1 cup butter
2 cups white sugar
4 egg yolks
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Frosting:
4 room temperature egg yolks
12 ounces evaporated milk
1 1/2 cups sugar
3/4 cup butter
1 8 ounce package flaked coconut
1 1/2 cups chopped pecans
1 1/2 tsps vanilla

1/2 cup toasted coconut, for garnish

Directions:

Melt chocolate in boiling water, then cool.  Cream butter and sugar until fluffy.  Add yolks, beating well after each.  Blend in vanilla and chocolate.

Sift flour with soda and salt.  Add dry mixture alternately with buttermilk, mixing well after each addition.  Fold in beaten egg whites.  Pour into cupcake pans and bake at 350 degrees for 15-20 minutes or until toothpick inserted in center comes out clean.

To make frosting, beat eggs, milk, sugar, and butter.  Cook over medium heat for about 12 minutes, stirring constantly until mixture thickens.  Remove from heat, then add coconut, pecans, and vanilla.  Beat to spreading consistency, then cool before frosting cupcakes.

Finally, using a foil wrapped baking sheet, toast coconut at 350 degrees for about 5-10 minutes, until golden brown.  Sprinkle over frosted cupcakes and serve.

Tips:  Make the icing first, as it takes a while to cool.  Stir constantly while cooking it, otherwise you may end up with more cooked egg than you would like in your frosting.  The frosting should be creamy and coat a spoon completely if you dip it in and take it out.  Enjoy!