Ingredients

1. 1 cup all-purpose flour
2. ½ cup packed light-brown sugar
3. 1/3 cup granulated sugar
4. 1/3 cup cocoa powder
5. 1 tsp baking powder
6. ½ tsp baking soda
7. ½ tsp salt
8. 1/3 cup vegetable oil
9. 1/3 cup milk
10. 1 large egg
11. 1 tsp vanilla extract
12. 1/3 cup hot water
13. ¼ cup sour cream
14. 1/2 cup evaporated milk (regular fat)
15. 2 large egg yolks
16. 1/2 cup packed light-brown sugar
17. 1/4 cup salted butter , diced into pieces
18. 1/2 tsp vanilla extract
19. 1 cup sweetened shredded coconut
20. 3/4 cup chopped pecans
21. 4 oz semi-sweet chocolate , chopped
22. 6 Tbsp salted butter , softened
23. 3 oz cream cheese , softened
24. 1 1/4 cups powdered sugar
25. 2 1/2 Tbsp cocoa powder
26. 2 – 4 tsp heavy cream , as needed

Instructions

1. FOR THE CUPCAKES: Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt for 30 seconds.
2. Add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined.
3. Fill paper lined muffin cups 3/4 full and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).
4. Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
5. Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping (in a mound in the center) then pipe the Chocolate Frosting around cupcakes. Store in an airtight container.
6. FOR THE COCONUT PECAN TOPPING: In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter.
7. Cook mixture over medium heat, stirring constantly, until thickened, about 10 – 15 minutes (mixture should come to a light boil, and when you run a rubber spatula along the bottom you should see the bottom of the pan for a moment).
8. Remove from heat and strain through a fine mesh strainer into a mixing bowl. Stir in vanilla then mix in shredded coconut and chopped pecans and allow mixture to cool to room temperature.
9. FOR THE CHOCOLATE FROSTING: Place semi-sweet chocolate in a microwave safe bowl, then heat in microwave on 50% power in 20 second intervals stirring after each interval until melted and smooth, set aside and allow to cool slightly.
10. In the bowl of an electric stand mixer fitted with the paddle attachment (an electric hand mixer would work fine too), whip together butter and cream cheese on medium-high speed until smooth and fluffy.
11. Blend in cocoa powdered on low speed, then blend in powdered sugar. With mixer running, slowly power in melted chocolate and blend until combined. Add in cream 1 tsp at a time, as needed to reach desired consistency.