German Chocolate Cupcakes With Caramel Icing

From Cooking Light (May 2005).

• Ready In: 43 mins
• Serves: 18

Ingredients

• Cupcakes

• 6  tablespoons butter
• 4  ounces  sweet baking chocolate, chopped
• 1 1⁄4 cups sugar
• 1⁄4 cup water
• 2  teaspoons vanilla extract
• 1⁄2 cup egg substitute (or 2 eggs)
• 2  cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt

• Icing

• 1⁄4 cup butter
• 1⁄2 cup dark brown sugar, packed
• 1⁄2 cup  evaporated low-fat milk
• 2  teaspoons vanilla extract
• 2  cups powdered sugar
• 2  tablespoons pecans, toasted and chopped
• 2  tablespoons sweetened flaked coconut, toasted

Directions

1. Preheat oven to 350°F.
2. Line 18 muffin cups with paper liners.
3. CUPCAKES: Place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. (Keep an eye on this and adjust as necessary since microwaves vary so much!).
4. Stir until chocolate melts.
5. Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk.
6. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
7. Add flour mixture to chocolate mixture, stirring with a whisk until smooth.
8. Spoon batter evenly into muffin cups.
9. Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
10. Cool on a wire rack.
11. ICING: Melt 1/4 cup butter in a medium saucepan over medium heat.
12. Add brown sugar; cook 3 minutes, stirring constantly with a whisk.
13. Add milk, and cook 3 minutes, stirring constantly.
14. Remove from heat; stir in 2 teaspoons vanilla.
15. Gradually add powdered sugar, stirring with a whisk until smooth.
16. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.