German Chocolate Cupcakes

From Jan's Sushi Bar.

I started a fun tradition last year making your Papa's favorite dessert as part of his birthday gift. His favorite cake has always been German Chocolate, so I found a fabulous from-scratch recipe and made it into cupcakes. Your Papa said I could do this for the rest of his birthdays, and so I will.

2 C. sugar
1 3/4 C. flour
3/4 C. baking cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C. milk
1/2 C. oil
2 tsp. vanilla
1 C. boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared muffin tins, lined with paper.

Bake @ 350* for 30 minutes or until toothpick inserted comes out clean.

Cool completely.

Icing:

1 C. chopped pecans
14oz. sweetened condensed milk
3 egg yolks
8 T. unsalted butter, cut into cubes
1 tsp. vanilla
1 3/4 C. sweetened coconut flakes

Whisk together the milk and yolks in saucepan. Add the butter and cook over medium heat, stirring constantly with spatula, making sure to scrape the bottom and edges of the pan.

Simmer, then lower the heat to low and simmer for about 5 minutes, continuing to stir constantly, or until thickened enough to pool slightly.

Stir in the vanilla, coconut and pecans and continue to cook on low heat while stirring constantly for 1 minute. Scrape the mixture into a large bowl; cover with Saran wrap and cool to room temperature.

Ice cooled cupcakes.
Serve cupcakes chilled.

{LDM}