Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.

In a separate bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients into the wet mixture and stir until just combined, then add hot water or coffee.

Pour the batter into the cupcake liners, filling them ¾ full, and bake for 18-20 minutes.

Allow cupcakes to cool completely in the tin before frosting.

In a saucepan, melt the butter and stir in evaporated milk, brown sugar, and egg yolks, cooking until thickened, about 8-10 minutes.

Remove from heat and mix in vanilla, shredded coconut, and chopped pecans.

In a separate bowl, beat softened butter until fluffy, then gradually add powdered sugar, cocoa, salt, heavy cream, and vanilla until smooth.

Once cupcakes are cool, frost them generously with the coconut-pecan frosting.