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1
Preheat the oven to 350 degrees.
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2
Line cupcake pans with 14 or 15 paper liners.
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3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy.
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4
Scrape down the bowl.
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5
Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.
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6
In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
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7
In a third bowl, sift together the flour, cocoa powder, baking soda, and salt.
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8
With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour.
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9
Don't overmix!
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10
Fold the batter a few times with a rubber spatula to be sure it's mixed.
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11
Scoop the batter into the cupcake liners.
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12
(I use a 2-inch ice cream scoop.)
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13
Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean.
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14
Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
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15
Coconut Frosting:
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16
Melt the butter in a large saucepan over medium heat.
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17
Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat.
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18
Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened.
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19
If the mixture looks a bit curdled, beat it vigorously with a whisk.
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20
Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt.
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21
Allow to cool for about an hour.
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22
Frost the cupcakes with a knife or small metal spatula.
