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Special equipment: silver/foil-lined muffin cups, 1 (2-ounce) ice cream scoop and 1 (1/2-ounce) ice cream scoop
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Cook's Note: Make sure all of your topping ingredients are at room temperature, except for the shredded coconut which you should keep in the refrigerator or freezer just until needed.
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Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
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Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups.
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Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through.
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You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean.
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Let the cupcakes completely cool in the pan on a rack.
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For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat.
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Stir until smooth.
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Let it cool a bit.
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For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan.
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Place it over medium heat and cook until the sugar dissolves and the butter melts.
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Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
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Take off the heat and stir in the vanilla, salt, coconut and pecans.
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Allow to cool.
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Dip the cooled cupcakes in the chocolate glaze.
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Place on the rack and let the glaze harden.
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Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop.
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Sift the flour, cocoa, baking soda, and salt together onto parchment paper.
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With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes.
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Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg.
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Mix in the chocolate and vanilla, making sure to combine really well.
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Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture.
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Make sure to let it mix thoroughly.
