Preheat the oven to 425 degrees.

Prepare about one and one-half cupcake tins by lining them with cupcake liners (I got about 16 cupcakes out of a batch), and set them aside.

In a mixing bowl, beat the butter and sugar until it is well combined.

Melt the chocolate in a microwave-safe bowl, heating 30 seconds at a time and stirring in between. Let it cool enough that you can touch it without burning your finger, and mix it into the butter mixture. Beat in the eggs and egg yolks, one at a time.

Beat in the oil, vanilla and sour cream until the mixture is smooth, and then add the flour, salt, baking powder and cocoa powder in batches, mixing in between each addition.

Finally, beat in the water until the mixture is smooth.

Fill the prepared liners about two-thirds full, and then bake for five minutes at 425. Without opening the oven, drop the temperature to 350 degrees and bake for another 15 minutes or until a toothpick inserted in the center of the cakes comes out clean.

Remove the cupcakes from the tin and let them come up to room temperature before assembling.

Add the evaporated milk, egg yolks, brown sugar and butter to a saucepan, and heat it over medium heat. Stir constantly for about 15 minutes until the mixture thickens. It’ll be like a thick syrup consistency.

Remove the mixture from the heat and pour it through a mesh strainer into a bowl to remove any chunks of cooked egg.

Stir in the vanilla, coconut and pecans, and set it aside to cool.

Beat all the ingredients together until everything is well combined and light and fluffy. Transfer it into a piping bag with a wide tip (like a star), and set it aside.

Add the chocolate chips and whipping cream to a microwave-safe bowl and heat, 30 seconds at a time, stirring in between, until the chocolate is melted and the mixture is smooth.

Add about one to one and one-half tablespoons of the coconut layer to the top of each cupcake, spreading it into a flat, even, thick layer on each.

Using a frosting bag, a spoon or a fork, drizzle ganache across the top of each of the cupcakes (use as much as you want, but note that these are very rich, so proceed cautiously).

Finally, pipe a swirl of the chocolate frosting on top. If desired, add some more pecan pieces to the top of each cupcake.

Store in an airtight container. These can stay at room temperature, but if it’s especially warm, they may start to melt a bit, so you might want to store them in the refrigerator in that case.