Earthquake Cupcakes

I got a recipe for Earthquake Cake years ago, and decided to make the recipe in cupcake form.  No, it's not a pretty cupcake, but it is gooey and good.  The recipe calls for pecans which I LOVE, but didn't have this day so... I left them out.  Still good. Kinda like an upside down German Chocolate Cake. 

Earthquake Cupcakes

1 chocolate cake mix, prepared according to the directions on the box
1 cup coconut
1 cup pecans chopped
1 8 oz. stick of cream cheese, softened
1 8 oz. stick of butter, melted
4 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Put 24 cupcake liners in cupcake tin. Prepare cake mix according to directions on the box.  Sprinkle a half tablespoon each of coconut and chopped pecans in bottom of cupcake liner.  Scoop about 1/4 cup batter into each liner, or until over halfway full. 
In a small saucepan, over medium heat, melt butter and cream cheese together, stirring often until both are melted and combined.  Blend in 4 cups powdered sugar and vanilla extract until smooth.  Put about a tablespoon of butter mixture on top of batter in each cupcake. Swirl the butter mixture in a little with the tip of a knife. 
Bake for about 12-15 minutes.  They may seem slightly underdone, but they will firm up as they cool.  Butter mixture will sink into the cake and make a gooey center.