German Chocolate Cake Bites

Ingredients and Weight:

• 1 box German chocolate cake mix (18.25 ounces)
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 cup evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup butter
• 1 cup semisweet chocolate chips

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine the cake mix, buttermilk, vegetable oil, and eggs. Beat until smooth.
3. Stir in the pecans and coconut.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
7. In a medium saucepan, combine the evaporated milk, granulated sugar, and butter. Bring to a boil over medium heat, stirring constantly.
8. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
9. Remove from heat and stir in the chocolate chips until melted.
10. Dip the tops of the cupcakes into the chocolate frosting, then sprinkle with chopped pecans.

Nutritional Information:

Per serving (1 cake bite):

• Calories: 250
• Fat: 10 grams
• Saturated fat: 5 grams
• Carbohydrates: 35 grams
• Sugar: 20 grams
• Protein: 3 grams

Dish Characteristics:

• Moist and fluffy chocolate cake
• Rich and decadent chocolate frosting
• Crunchy chopped pecans
• Sweet and nutty coconut
• Bite-sized and easy to share

User Comments:

• "These German Chocolate Cake Bites were a hit at my party! Everyone loved them." - Sarah
• "The combination of chocolate cake, frosting, and pecans is perfect. They're so addictive!" - John
• "These are the best cake bites I've ever had. They're so delicious and easy to make." - Mary

Special Precautions and Tips:

• Make sure the cupcakes are completely cooled before frosting them, or the frosting will melt.
• If you don't have paper liners, you can grease and flour the muffin cups instead.
• To make the frosting ahead of time, refrigerate it for up to 3 days. Reheat over low heat before using.