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1
Make the Cupcakes Melt the butter in a saucepan over moderate heat.
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2
Whisk in the cocoa powder.
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3
Remove from the heat and let cool.
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4
Beat the 8 egg whites and cream of tartar together until stiff peaks form.
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5
Set aside.
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6
Make the Cupcakes In a separate bowl, mix together 2 whole eggs, 8 egg yolks, coconut milk, sugar, salt and vanilla.
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7
Stir in the cocoa-butter mixture.
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8
Whisk the coconut flour into the batter until there are no lumps.
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9
Fold the egg whites into the batter.
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10
Make the Cupcakes Divide the batter equally between lined muffin cups and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
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11
Transfer baking tin to a wire rack and let the cupcakes cool for 10 minutes.
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12
Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.
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13
Meanwhile, Make the Frostings Coconut-Pecan Frosting: In a medium saucepan, whisk together the coconut milk, cornstarch, sugar, egg yolks and butter.
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14
Cook over medium heat, stirring constantly until the mixture thickens.
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15
Remove from the heat and add the vanilla, coconut and pecans.
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16
Let cool before frosting the cupcakes.
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17
Meanwhile, Make the Frostings Chocolate Buttercream Frosting: Put the chocolate in the top pan of a double boiler set over simmering water.
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18
Stir until the chocolate is melted and smooth.
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19
Set aside and let cool to room temperature.
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20
Meanwhile, Make the Frostings In a large mixing bowl or stand mixer, beat together the sugar, butter, milk, vanilla and salt until light and fluffy, about 2 minutes.
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21
Add the chocolate and beat for one more minute.
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22
Meanwhile, Make the Frostings Place one tablespoon of the coconut pecan frosting on the top of each cupcake.
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23
Pipe the chocolate buttercream frosting up and around the coconut pecan frosting.
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24
Serve or store in an airtight container for up to two days.
