Instructions

• Preheat oven to 350°F. Line a cupcake pan with paper liners and set aside.
• Place 4 ounces BAKER'S GERMAN'S Sweet Chocolate and 1/2 cup water in a large microwaveable bowl. Microwave on HIGH for 1-1/2 to 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted; set aside to cool slightly.
• Separate the 4 eggs: place the 4 egg whites in a clean small bowl (for whipping) and place the 4 yolks from those eggs in a separate small bowl (for the batter). Keep the additional 4 egg yolks (listed separately in the ingredients) aside for the filling.
• Beat the 4 egg whites with a mixer on high speed until stiff peaks form. Set the whipped whites aside.
• In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set dry mixture aside.
• In a large bowl, beat 1 cup softened butter and 2 cups sugar with a mixer until light and fluffy. Add the 4 yolks from the separated eggs, one at a time, beating well after each addition.
• Blend the melted chocolate and 1 teaspoon vanilla into the butter-yolk-sugar mixture.
• Add the flour mixture alternately with 1 cup buttermilk to the chocolate mixture, beginning and ending with the flour mixture. Beat until just blended after each addition.
• Gently fold the whipped egg whites into the batter until well blended.
• Spoon the batter into the prepared paper-lined cupcake pan, filling each liner about two-thirds full. Bake 20–25 minutes or until a toothpick inserted in the centers comes out clean and cupcakes spring back when lightly touched.
• Remove cupcakes from oven and let cool in the pan for 10 minutes. Transfer cupcakes to a wire cooling rack and allow them to cool completely before frosting.
• While cupcakes cool, make the coconut-pecan topping: in a large saucepan, whisk together the separate 4 egg yolks (the additional yolks listed in the ingredients), one 12-oz can evaporated milk, and 1 1/2 teaspoons vanilla until blended.
• Add 1 1/2 cups sugar and 3/4 cup butter (or margarine) to the saucepan. Cook over medium heat, stirring constantly, about 12 minutes or until the mixture thickens and turns golden brown. Remove from heat.
• Stir in 2 2/3 cups sweetened coconut flakes and 1 1/2 cups chopped PLANTERS Pecans. Mix well and cool the topping to a spreadable consistency.
• When cupcakes are completely cool, spread or spoon the cooled coconut-pecan topping onto each cupcake. Allow topping to set slightly before serving.