Ingredients
1cupall purpose flour
½cuplight brown sugar,packed
⅓cupgranulated sugar
⅓cupcocoa powder
1tspbaking powder
½tspbaking soda
½tspsalt
⅓cupvegetable oil
⅓cupmilk
1large egg
1tspvanilla extract
⅓cuphot water
¼cupsour cream
½cupevaporated milk,regular fat
2largeegg yolks
½cuplight brown sugar,packed
¼cupsalted butter,diced into pieces
½tspvanilla extract
1cupcoconut,sweetened, shredded
¾cuppecans,chopped
4ozsemi sweet chocolate,chopped
6tbspsalted butter,softened
3ozcream cheese,softened
1¼cupspowdered sugar
2½tbspcocoa powder
4tspheavy cream,as needed
Preparation
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt for 30 seconds.
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.
Fill paper-lined muffin cups ¾ full and bake in preheated oven for 16 to 19 minutes until a toothpick inserted in the center of the cupcake comes out clean (or with a few moist crumbs).
Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.
Once cool, top each cupcake with 1 tablespoon of the coconut pecan topping (in a mound in the center) then pipe the chocolate frosting around cupcakes. Store in an airtight container.
In a medium saucepan combine, evaporated milk, egg yolks, brown sugar, and butter.
Cook mixture over medium heat for about 10 to 15 minutes, stirring constantly until thickened. (The mixture should come to a light boil and leaves a path on the pan when run with a spatula).
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.
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.
In the bowl of an electric stand mixer fitted with the paddle attachment (or an electric hand mixer), whip together butter and cream cheese on medium-high speed until smooth and fluffy.
Blend in cocoa powder at low speed, then blend in powdered sugar. With the mixer running, slowly power in melted chocolate and blend until combined.
Add in cream 1 teaspoon at a time, as needed to reach desired consistency.
