Ingredients:
4 oz semi-sweet chocolate, chopped
3/4 cup butter or margarine
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour, divided
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
For the Coconut Pecan Topping:
1/2 cup evaporated milk
2 egg yolks
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract
1 cup sweetened, shredded coconut
3/4 cup chopped pecans or walnuts
For the Tart Chocolate Frosting:
4 oz semi-sweet chocolate , chopped
6 Tablespoons butter, softened
3 oz cream cheese, softened
1 1/4 cups powdered sugar
2 1/2 Tablespoons cocoa powder
2-3 teaspoons heavy cream
Instructions
Heat oven to 350°F and line 2 muffin pans with paper or silicone liners.
Microwave chocolate and butter in large microwaveable bowl for 2 minutes, until butter is melted.
Stir until chocolate is completely melted and mixture is well blended.
Using a mixer, beat in the sugar and then the eggs, one at a time, then the vanilla.
In a small bowl, combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture and mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.
Scoop into the lined muffin trays and bake 25-30 minutes, until toothpick inserted in centers comes out clean.
For the Coconut Pecan Topping:
In a medium saucepan over medium heat, combine evaporated milk, egg yolks, brown sugar and butter.
Stir constantly, until thickened, about 10 - 15 minutes.
Remove from heat and stir in vanilla, shredded coconut and chopped pecans and allow mixture to cool to room temperature.
For the Chocolate Frosting:
Place semi-sweet chocolate in a microwave safe bowl and heat in 20 second bursts in the microwave, stirring in between each heating, until melted.
In a large bowl, beat together butter and cream cheese until smooth and fluffy, about 2 minutes.
Add in cocoa powder and powdered sugar, then slowly add in the (cooled) melted chocolate and mix until well combined.
Add in cream 1 teaspoon at a time (as needed) to reach desired consistency.
Scoop the chocolate frosting into a piping bag fitted with a star tip and swirl onto the cupcakes. Top with a scoop of the coconut pecan mixture and some chocolate shavings.