• Optional but encouraged: Preheat oven to 350 degrees. Toast coconut and pecans for 5-10 minutes stirring 2 or 3 times.

For the Chocolate Cupcakes:

• Preheat oven to 350°F. Line cupcake pan with paper liners, and set aside. 
• In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Stir in sugar and brown sugar. 
• Add in oil, buttermilk, egg, and vanilla. Stir until just combined. Do not over mix. 
• Fill cupcakes liners about ¾ of the way full. Bake for 17-20 minutes or until a tooth pick inserted in the center comes out clean.  Cool completely. 

For the Coconut Pecan Topping

• In a medium saucepan, combine evaporated milk, egg yolks, brown sugar and butter. 
• Heat oven medium heat, stirring constantly until thickened. It should take around 15 minutes and reach a temperature of 160 degrees F.  Strain. 
• Fold in vanilla, shredded coconut and pecan chips. Cool completely.

For the Chocolate Buttercream

• In a large bowl, beat butter until light and fluffy. Add in vanilla, and cocoa. 
• Pour in powdered sugar a little at a time until well combined. Add whipping cream as needed to reach you desired consistency. 
• Spread or pipe onto cooled cupcakes. 
• Use a small ice cream scooper to scoop coconut/pecan mixture onto the top of the frosting.