Directions

German Chocolate Cupcakes

1. Preheat the oven to 350˚F and prepare a cupcake pan by placing cupcake liners in the tins.

2. Mix together the Muffin & Cake Mix and Sweetener in a large bowl.

3. Whisk together the Yogurt, Eggs, Milk, Oil and Vanilla in a separate bowl.

4. Add the wet ingredients to the dry ingredients and whisk until blended.

5. Melt the Chocolate Chips in the microwave in 30 second intervals until just melted. Add the melted chocolate to the batter and blend until smooth.

6. Scoop the batter into the cupcake liners filling them about ⅔ full. The batter should be enough for about 18 cupcakes.

7. Bake the cupcakes for 20 minutes, or until they are firm and springing back when pressed.

8. Cool the cupcakes in the tin for 10 minutes and then transfer to a cooling rack. Allow them to cool completely before adding the icing.

German Chocolate Icing

1. Heat the Sweetener, Heavy Cream, Egg Yolks and Coconut Oil in a small saucepan, while stirring constantly. Allow it to gradually heat and then bring the mixture to a boil for 2 minutes while continuing to stir constantly.

2. Remove the mixture from heat and stir in the Vanilla and Salt.

3. Add the chopped Pecans and Shredded Coconut and mix until evenly incorporated.

4. Cool the mixture slightly, allowing it to thicken up and then scoop it onto the baked and cooled cupcakes. Use a small spatula or spoon to smooth the tops and garnish as desired with additional Coconut and Pecans.