1 box chocolate cake mix, plus ingredients to prepare cupcakes
*chocolate frosting
coconut pecan filling:
2/3 cup sugar
2/3 cup evaporated milk
6 tablespoons butter
2 eggs
1 cup shredded coconut
2/3 cup chopped pecans
1 teaspoon vanilla extract
extra coconut and pecans for decoration
Bake cupcakes as directed on box.
In a small saucepan combine sugar, milk, butter and eggs. Whisk constantly over medium heat until mix begins to boil and thicken. Do not raise temp or stop whisking or else your eggs will make lumps. Remove from heat and continue to whisk until cooled down a bit and steam stops rising from pan. Whisk in coconut, pecans and extract. Place in fridge to cool until thickened.
Once cupcakes are cooled, use a knife, spoon or tool to remove the center of the cupcakes.
Place coconut pecan filling in a gallon ziplock bag. Cut a somewhat large corner off so pecans can fit through the hole and pipe about a tablespoon or two into the center of the cupcakes.
Using a pastry bag pipe chocolate frosting over the filling and sprinkle cupcakes with additional shredded coconut and chopped pecans.
*I was able to make 2 cans of store bought frosting work for 24 cupcakes. I had to swirl just on top of the filling, not around the outer edge of the cupcake. If you're nervous I would purchase 3 cans of frosting. You can also make homemade chocolate butter cream or homemade chocolate whipped frosting.
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