In a medium-sized saucepan, whisk together egg yolks, evaporated milk, vanilla extract, and granulated sugar over medium heat for 12-15 minutes. Stir continuously until thickened, then fold in shredded coconut and chopped pecans and let cool.

Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.

In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

In another bowl, mix melted unsalted butter, vegetable oil, granulated sugar, and vanilla extract until smooth.

Gradually add the dry mixture to the wet mixture, stirring until just combined. Stir in hot coffee until smooth.

Fill each cupcake liner halfway with batter and bake for 15-17 minutes. Allow to cool in the pan for a few minutes before moving to a wire rack.

In a mixing bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, then pour in vanilla and heavy whipping cream, mixing until smooth.

Once cooled, core each cupcake, pipe buttercream around the edges, and fill with coconut pecan filling.

Allow the filled cupcakes to set, then enjoy with family and friends!