• Preheat oven to 350 degrees.

Chocolate Donut Holes

• In a medium mixing bowl sift together flour, cornstarch, cocoa, baking powder, baking soda and salt.
• In a separate bowl cream together sugar, butter and eggs, adding eggs one at a time. Stir in the dry ingredients, once combined, stir in the buttermilk and vanilla extract. Mix until well combined. Grease your donut hole pan or use a mini-cupcake pan. Fill each donut hole or cupcake 2/3 full with chocolate batter. Bake in the oven for 9-11 minutes.

German Chocolate Filling

• Add evaporated milk, sugar, egg yolks and vanilla to a medium sauce pan, stir together and place over medium heat.
• Continue to stir over medium heat until filling thickens, approximately 11-12 minutes. I set my timer for 11 minutes and 30 seconds; it seems to work every time.
• Once thickened remove from heat and stir in coconut and pecans, beat for 2-3 minutes to thicken it a bit. Then set aside to cool to room temperature.
• Transfer the filling to a piping bag with a large round top. Fill each donut hole with the German Chocolate filling once it is cool. 
• If you have problems using the piping bag, use a small 1/2 teaspoon measuring spoon and gently scoop out a pit into the donut hole. Fill the hole with frosting.
• Once all the donuts are filled, melt chocolate according to package directions. Dip the top of the donut hole, or wherever you filled your donuts, to cover the hole.
• Immediately top with coconut and finely chopped pecans. Set on wax paper and serve once chocolate has hardened. Enjoy!