German Chocolate Cupcakes with Caramel Icing

Ingredients

• 4 ounces baking chocolate sweet chopped
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter 
• 6 tablespoons butter 
• 0.5 cup brown sugar dark packed
• 0.5 cup egg substitute 
• 2 cups flour all-purpose
• 1.3 cups granulated sugar 
• 0.5 cup evaporated milk low-fat
• 2 tablespoons pecans toasted chopped
• 2 cups powdered sugar 
• 0.3 teaspoon salt 
• 2 tablespoons coconut or sweetened flaked toasted
• 2 teaspoons vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• wire rack
• microwave
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cupcakes, place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. Stir until chocolate melts. Stir in granulated sugar, water, and 2 teaspoons vanilla.
3. Add egg substitute, stirring mixture with a whisk.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
6. Add flour mixture to chocolate mixture, stirring with a whisk until smooth.
7. Place 18 paper muffin cup liners in muffin cups; spoon batter evenly into lined muffin cups.
8. Bake at 350 for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean. Cool on a wire rack.
9. To prepare icing, melt 1/4 cup butter in a medium saucepan over medium heat.
10. Add brown sugar; cook 3 minutes, stirring constantly with a whisk.
11. Add milk, and cook 3 minutes, stirring constantly.
12. Remove from heat; stir in 2 teaspoons vanilla. Gradually add powdered sugar, stirring with a whisk until smooth. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.