Everything looks so good, very well done 
I would like to know more about the cupcakes please?
Here is the recipe they used.
Art
German Chocolate Cake (Johnson & Wales College of Culinary Arts)Ingredients US standard Metric
Cocoa powder, natural 3 oz. 85 g
Water, cold 12 oz. 340 g
Extract, vanilla 1 oz. 28 g
Salt .25 oz. 7 g
Sugar, granulated 3 lbs. 1,361 g
Butter 12 oz. 340 g
Shortening, high-ratio 11 oz. 312 g
Baking soda .25 oz. 7 g
Eggs, whole 12 oz. 340 g
Flour, cake, sifted 1 lb., 8 oz. 680 g
Buttermilk 1 lb., 8 oz. 680 g
Egg whites 12 oz. 340 g
Preparation
1 Gather all the ingredients and equipment.
2 Scale the ingredients.
3 Sift the cocoa powder into a bowl, add the cold water, vanilla, salt, and 6 oz. (170 g) of the sugar. Blend and reserve.
4 In the bowl of a stationary mixer fitted with a paddle, cream the remaining sugar, butter,shortening and baking soda on medium speed for five minutes.
5 Add the eggs in thirds, scraping well after each addition. Mix for an additional five minutes.
6 Add the cake flour, cocoa-water mixture, and buttermilk. Incorporate and scrape well.
7 Whip the egg whites to a stiff peak and fold into the mixture.
8 Deposit batter into prepared cake pans: 1 lb., 7 oz. (652 g) for a 9-in. (23-cm) round cake.
9 Bake in a 360°F (182°C) oven until the cake springs back when touched in the center.
