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Special equipment: Cupcake corer
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For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
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Whisk together the flour, baking soda and salt.
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In a mixing bowl, cream the sugar and butter until light and fluffy with an electric hand mixer.
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Add the eggs, one at a time, beating until each is incorporated.
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Beat in the vanilla.
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Reduce to a low speed.
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Add the flour mixture in 3 batches, alternating with buttermilk.
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Beat in the melted and cooled chocolate.
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Divide the batter evenly among the lined cups, filling each three-quarters full.
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Bake until a toothpick comes out clean, 18 to 20 minutes.
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Transfer to a wire rack and cool completely.
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For the filling: In a large mixing bowl, combine the coconut flakes and pecans, and set aside.
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In a medium saucepan, combine the sugar, butter, vanilla, egg yolks and evaporated milk.
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Heat the pan over medium-high heat until it begins to boil.
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Stir constantly.
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Let the mixture boil for an additional 2 minutes.
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Remove from the heat and pour over the coconut and chopped pecans mixture.
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Stir until completely incorporated.
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Put in the refrigerator for 1 to 1 1/2 hours to cool and thicken.
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For the frosting: In a mixing bowl, cream the butter and cocoa powder with an electric hand mixer on medium-high until light and creamy.
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Add in the vanilla.
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Add in the milk.
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Add 1 cup of the powdered sugar at a time, mixing between each addition.
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Add more milk as needed until you reach the desired consistency.
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Add the frosting to a piping bag fitted with a large star tip.
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To assemble, pull out the centers of the cooled cupcake with a cupcake corer.
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Fill with the coconut pecan filling.
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Pipe the frosting onto each cupcake.
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Place a small amount of coconut pecan filling on top for garnish.
