German Chocolate Cupcakes

Preheat oven to 350 and line two muffin tins with 24 cupcake liners. *If you don't have any buttermilk and you need to make your own, add 1 TBL. lemon juice to a 3/4 cup measuring cup. Fill rest of the way with milk. Stir and set aside to thicken. In large bowl, mix on low to combine the eggs, oil and vanilla. Dump in 1/3 of the cake mix. Mix til combined. Scrape sides and bottom. Add buttermilk and mix til combined. Scrape bowl again. Add another 1/3 of the cake mix and mix again. Scrape again. Add sour cream, mix, add last third of cake mix. Mix, scrape bowl, mix again til all is well combined. Fill cupcake liners 3/4 full. Bake 18-22 minutes til toothpick comes out clean. (Or has a few baked crumbs on it.) Set aside to cool.

German Chocolate Frosting:
Add egg yolks only to saucepan. Beat to mix with whisk. Whisk in evaporated milk and sugar well. Add cut up butter. Over medium heat, stirring constantly, bring to a boil. (Takes about 15 minutes.) Remove from heat. Stir in vanilla, coconut and pecans. Let cool completely.

Chocolate Buttercream:
Beat softened cream cheese and softened butter for 4 minutes. Add vanilla. Beat in. Add cocoa powder and powdered sugar. Beat for 3 minutes. If it is too thick, add the milk or cream. If you prefer a darker chocolate, add more cocoa.
Pipe buttercream around edges to create a barrier. Fill centers with scoops of cooled German Chocolate Frosting.