1 1/4 all purpose flour

3/4 tsp baking soda

1/4 tsp salt

3/4 sugar

1/2 cup unsalted butter at room temp

1 large egg at room temp

1/2 tsp of vanilla extract

2 oz semisweet chocolate, melted and cooled to room temp

1/4 cup sour cream

1/2 cup of milk (I used 2%)

First, lets heat up the oven to 350 degrees then set up your muffin pans. Do not use the paper cupcake liners so that it doesn't leave the rigid lines on the cake itself. Instead spray/rub the pans with butter. I like Mazola's Butter Cooking Spray personally.

Next, combine in one bowl the flour, salt and baking soda. Meanwhile, In another bowl, using an electric mixer at medium-high speed, beat sugar and butter until fully combined and fluffy for 2-3 minutes. Add the egg and vanilla next, then beat until combined together. Add the melted chocolate and sour cream and beat on low.

Finally, add the flour in 3 additions alternating with the milk in 2, beat on low speed, scraping down the sides when you need to. Once you are done with that go ahead and fill the muffin pans 3/4 of the way and bake for 18 minutes or until done. Check to see with a toothpick in the center of the cupcakes. If it comes out clean its ready!

German's Chocolate Topping:

3/4 cup of evaporated milk

1/2 cup of light brown sugar firmly packed

1/2 cup of butter cut into 8 pieces

1 1/4 cup of sweetened coconut shavings

1 cup of pecans coarsely chopped although you can just use a mortar and pestle to crush them.

pinch of salt

Over a medium heat combine evaporated milk, brown sugar and butter, bring to a simmer. Then remove the sauce pan from heat and mix in pecans, coconut and salt. Let cool for till it reaches room temp. Please be careful since it is hot.

Instructions for assembly:

Once the cupcake has cooled, with a parring knife, cut a quarter of the top of the cupcake off. Set the larger portion of the cupcake in a cupcake liner and use the Filling/Frosting you made earlier. Apply only a teaspoon in the center of the cupcake. Once you have done that grab the top portion that you cut off and place it on top of the filling. Go ahead and scoop up another teaspoon and apply it to the cupcake. Voila! A double-tiered cupcake!