Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 3/4 cup (75g) Unsweetened cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 cup (240ml) Buttermilk, room temperature
  • 1/2 cup (120ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup (240ml) Hot coffee or boiling water
  • 1 cup (240ml) Evaporated milk
  • 1 cup (200g) Granulated sugar for custard
  • 3 Large egg yolks
  • 1/2 cup (115g) Unsalted butter
  • 1 tsp Vanilla extract for custard
  • 1.5 cups (130g) Sweetened shredded coconut
  • 1 cup (115g) Chopped pecans
  • 1/2 cup (90g) Semi-sweet chocolate chips
  • 1/4 cup (60ml) Heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two standard muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, oil, eggs, and vanilla, mixing until just combined.
  3. Gradually pour in the hot coffee or boiling water, whisking gently. Note that the batter will be very thin.
  4. Fill the cupcake liners about 2/3 full. Bake for 18–22 minutes until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
  5. To make the custard, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly for 10–12 minutes until thickened and golden-brown.
  6. Remove custard from heat; fold in the vanilla, coconut, and pecans. Allow to cool until it reaches a spreadable consistency.
  7. Use an apple corer or small knife to remove the center of each cooled cupcake. Fill the cavity with the warm coconut-pecan mixture and spread additional frosting on top.
  8. Optional: Melt chocolate chips with heavy cream to create a ganache and drizzle over the finished cupcakes.