German Chocolate Cupcakes

1. 1

   In a large bowl, combine chocolate cake mix, eggs, milk, vanilla and chocolate chips and mix until batter is moist and no large lumps are visable. Scoop batter into paper liners and fill 3/4 full. Bake at 350 degrees for 13-15 minutes, or until cake springs back when lightly touched. Remove cupcakes from oven and cool completely.

2. 2

   Frost in a swirling motion (see photo) and lightly press toasted coconut along bottom of frosting around the whole cupcake. Drizzle with caramel ice cream topping. Serve immediatly or keep in fridge, in an airtight container for upto 3 days. You can always freeze the cupcake before frosting in a freezer bag for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.