Mix cake according to manufacturer’s instructions. Into a conventional cupcake pan, place paper liners then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely. Using a small 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 curls.
Coconut Cake, Toasted, German Chocolate, Icing, Filled, Chocolate, Coconut, Flake, Pecan, Decoration, Cupcake