Mix cake according to manufacturer’s instructions. Into a conventional cupcake pan, place paper liners then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely. Using a small round cutter, remove the center of each cupcake, pipe in german chocolate icing. Pipe chocolate buttercream on top and decorate with toasted pecans, coconut, and chocolate curls.