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1
For the cupcakes: Preheat oven to 350 degrees.
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2
Line a cupcake pan with 12 paper baking cups.
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3
In a small saucepan heat chocolate and water over low heat, stirring constantly until chocolate is completley melted.
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4
Remove from heat and let cool.
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5
In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
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6
In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy.
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7
Beat in egg yolks, one at a time.
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8
On low speed beat in chocolate mixture and vanilla.
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9
Gradually add flour mixture alternating with milk and beat until blended.
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10
Fold in beaten egg whites.
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11
Divide batter evenly between baking cups.
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12
Bake until toothpick inserted into the center comes out clean, about 20 minutes.
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13
Cool cupcakes in pan for 10 minutes.
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14
Transfer cupckes to a cooling rack to cool completley.
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15
For the frosting: In a medium saucepan heat half and half and butter over medium heat, stirring constantly until half and half is hot and butter is melted.
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16
In a large mixing bowl whisk together egg yolks, sugar, and salt until smooth.
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17
Whisking constantly, pour the hot milk mixture into the yolk mixture.
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18
Return to saucepan and cook over medium heat until custurd thickens, stirring constantly.
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19
Remove from heat and stir in vanilla, coconut, and pecans.
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20
Cover and chill for 1 hour.
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21
Spread frosting over cupcakes.
