Begin by setting your oven to 350°F (175°C) and getting your cupcake tins ready. Either line them with paper liners or give them a light coat of non-stick spray.

Combine the flour, cocoa powder, baking powder, sugar, and salt in a big mixing bowl, stirring until fully blended. Whisk everything together to create a uniform, chocolatey dry mixture.

Next, in a separate bowl, whisk together the eggs, vegetable oil (or butter for a richer flavor), buttermilk, vanilla extract, and espresso powder.

Now, slowly pour the wet ingredients into the dry ingredients. Gently fold them together until everything is smooth, and no dry flour remains. Be careful not to overmix, it’s all about keeping the batter light and airy!

Scoop the batter into your prepared cupcake tins, filling each about ¾ full. No need to stress about it being exact; just make sure each one gets a nice, even amount of batter.

Bake your cupcakes for about 15 minutes. To check for doneness, insert a toothpick into the center, and if it comes out clean, they’re good to go. Let the cupcakes cool completely on a wire rack.

Start the frosting by heating your heavy whipping cream in a small saucepan over medium heat. Watch it carefully, it should steam and bubble around the edges but never boil. 

While that’s happening, place the chopped chocolate, butter, salt, and vanilla in a separate bowl. Once the cream starts to steam, pour it over the chocolate mixture. Let it sit for a minute to melt on its own, then whisk it until the mixture is smooth and silky.

Place the frosting in the fridge for about 3 hours to chill and thicken up to a rich, creamy texture that’s perfect for frosting.

As the frosting cools, get started on the coconut pecan filling. In a saucepan over medium heat, mix together the heavy whipping cream, egg yolks, and brown sugar. Stir it regularly as it heats up and the sugar dissolves. 

When it begins to bubble, it’s time to add the butter, toasted coconut, and chopped pecans. Stir everything together for about a minute to ensure it’s well combined. Let the filling cool to room temperature before using it.

Once the frosting is chilled and your cupcakes have cooled, beat the frosting on medium-high speed for about 2 minutes until it’s light, fluffy, and perfect for piping.

Next, grab a piping bag and fill it with the light and fluffy chocolate frosting. Pipe a ring around the edge of each cupcake, creating a base for the coconut pecan filling. This little ring will keep everything in place!

Finally, take your coconut pecan filling and generously fill the center of each cupcake. Don’t be shy, get that filling in there!