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1
Preheat oven to 350 ?. Butter cupcake pan and set aside. Heat chocolate over a double boiler until melted. Set aside to cool.
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2
Whisk together cake flour, baking soda and salt.
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3
Using an electric mixer cream together butter and sugar until pale and fluffy. Next, add eggs one at a time until fully incorporated. Scrape down sides of mixing bowl and beat in vanilla. Add milk in three batches until fully incorporated. Do not over mix. Then, mix in melted, cooled chocolate.
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4
Divide batter evenly into cupcake pan, filling each tin 3/4 full. Bake for 20 minutes. Insert a cake tester into cake to make sure it is fully baked. If it come out clean the cake is ready. Set on a wire rack to cool.
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5
Combine eggs, evaporated milk and brown sugar in a saucepan over medium heat for 2 minutes.
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6
Add butter and stir constantly until mixture is thick, approximately 15 - 30 minutes. Be sure sure the stir with a wire whisk constantly or eggs in this mixture will cook. Once the mixture is thick enough to nicely coat the whisk you are done.
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7
Take mixture off heat and stir in vanilla, pecans and coconut. Let cool before frosting on cake. This frosting can be kept in the refrigerator, but thaw to room temperature before use.
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8
Once cooled, cut cupcakes in half horizontally. Spread frosting generously between the layers of cake and on the top of cake. You are ready to eat!
