Prepare coconut cake mix according to manufacturer’s instructions. Line conventional size cupcake pans with paper liners then use a #16 blue scoop to deposit 1.5 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Using a 1-inch round cutter, remove the center of each cupcake, pipe in German chocolate icing. Pipe chocolate buttercream on top and decorate with toasted pecans, coconut, and chocolate decoration.
Coconut Cake, Toasted, German Chocolate, Icing, Filled, Chocolate, Coconut, Flake, Pecan, Decoration, Cupcake