Chocolate Tiramisu Cupcakes

1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
3 eggs
1/3 cup vegetable oil
3 tablespoons instant coffee crystals
2 tablespoons coffee-flavored liqueur
1 tablespoon unsweetened cocoa powder

Preheat oven to 350F. Line 30 standard (2-1/2") muffin pan cups with paper
baking cups.

Combine all cupcake ingredients in large bowl; stir until well combined.

Spoon batter into prepared muffin cups, filling two-thirds full. Bake 20 to
22 minutes or until toothpick inserted into centers comes out clean. Cool

German Chocolate Cake Frosting

1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten with 1 teaspoon water
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick.

Meanwhile, toast about half of the coconut and the pecans in a 400 degree
oven until they have browned slightly....about 8 minutes.

Remove frosting from heat and stir in pecans and coconut. Let cool a bit
before spreading onto cupcakes.

Tiramisu frosting

8 ounces cream cheese
1-1/2 to 1-3/4 cups powdered sugar
2 tablespoons coffee-flavored liqueur

Combine cream cheese and 1-1/2 cups powdered sugar in large bowl; beat with electric mixer at medium speed until well blended. Add liqueur; beat until
well blended. If frosting is too soft, beat in additional powdered sugar or
chill until spreadable.

Place into plastic bag and squeeze towards one corner of the bag. snip a
tiny hole in that corner of the bag, then pipe the frosting onto the frosted
cupcakes in desired designs.