Chocolate muffins with a coconut-pecan and grated chocolate filling.

German Chocolate Muffins

1 3/4 cups butter - divided use
8 ounces milk chocolate - divided use
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 large eggs
1/3 cup granulated sugar
2/3 cup buttermilk
3/4 cup powdered sugar
3/4 cup sweetened flake coconut, lightly toasted
3/4 cup chopped pecans
1 teaspoon vanilla extract

1. Preheat oven to 375°F (190°C). Prepare muffin tins by greasing or lining with muffin cups; set aside.
2. In a small saucepan, combine 1/2 cup of the butter with 6 ounces of the chocolate. Cook over low heat, stirring frequently, until melted and smooth. Set aside to cool.
3. Stir together flour, baking powder and baking soda in a small mixing bowl.
4. In a medium bowl, whisk eggs with sugar until light. Stir in buttermilk to blend. Stir in chocolate mixture. Add flour mixture and stir just until flour disappears.
5. Spoon batter into muffin cups.
6. Bake 20 to 25 minutes or until tester comes out clean. Cool in pan 5 minutes, then turn out onto rack and cool completely.
7. Meanwhile, grate or finely chop the remaining 2 ounces chocolate.
8. In a medium bowl cream together powdered sugar and remaining 1 1/4 cup butter. Stir in coconut, pecans, vanilla and grated chocolate.
9. Split each muffin in half horizontally. Fill with coconut-pecan mixture. Put muffins back together and serve.

Makes 1 dozen muffins.