There's only one word to describe these Jumbo German Chocolate Cupcakes ... and that word is: Wow! Picture a fluffy chocolate cupcake topped in caramel, coconut and pecans. Now you're starting to get the idea.
Heat convection oven to 300°F (standard oven: 350°F). Line jumbo muffin pans (3-1/2 inches in diameter) with jumbo size paper baking cups.
Stir together HERSHEY'S Cocoa and water in medium bowl until smooth. Set aside. Mix together butter, sugar and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, one at a time, blending after each addition. Blend together flour, baking soda and salt in large bowl. Gradually add to butter mixture alternately with chocolate mixture and buttermilk, mixing until just blended. Evenly divide batter into prepared baking cups.
Bake 25 to 30 minutes* or until tops springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely.
Prepare CARAMEL COCONUT & PECAN TOPPING: Combine together HERSHEY'S Caramel Topping, sweetened coconut flakes and pecans in large bowl until well blended. Evenly divide and spread topping on EACH cupcake.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 15 minutes of baking.