Then I heated 1 cup (8 ounces, so a 1:2 ratio of chocolate to cream) of heavy whipping cream and poured it over the chocolate. Then I stirred until smooth and put it in the refridgerator to cool.
Next I made the Coconut-Pecan Frosting. In a sauce pan on medium heat stir together egg yolks, butter, sugar, and evaporated milk for 12 minutes-ish until thick like caramel.
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks
1 tsp vanilla
1 and 1/3 cup coconut flakes
1 cup chopped pecans
Add coconut and chopped pecans and stir together until evenly coated. Set aside to cool
Now for the cake.German Chocolate Cake
1/2 cup boiling water
1 bar (4 ounces) German Sweet Cooking Chocolate
2 cups sugar
1 cup butter
4 egg yolks
1 tsp vanilla
2 and 1/2 cup cake flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
4 egg whites stiffly beaten
Add the 1/2 cup boiling water to the chopped chocolate in a separate bowl so it melts. Stir until smooth and set aside to cool.
Add the four egg yolks one at a time and mix in. Add vanilla, then the melted chocolate.
Alternate adding flour, baking soda, salt mixture with 1 cup of buttermilk and mix.
Scoop batter into cupcake wrappers and bake. I baked them at 325 degrees for 15 minutes. This recipe made 40 cupcakes.
When the chocolate ganache (1:2 Chocolate:Cream mixture) is cool, whip it.
I ended up making 40 cupcakes, but only enough ganache to fill an even dozen. Then only enough coconut pecan to frost 24 cupcakes. What did I do with the rest?
I put some fudge chocolate frosting on them with the rest of the pirate flags and gave them to my friends with kids.