Add in vegetable oil, milk, sour cream, egg, and vanilla extract and beat with an electric mixer on low speed for 2 minutes.

Pour in hot water and stir until well combined.

Fill paper-lined muffin cups 3/4 full and bake in a preheated oven for 16 – 19 minutes, until a toothpick inserted in the center of the cupcake comes out clean (or with a few moist crumbs).

Remove from oven and allow to cool for several minutes in a muffin pan, then transfer to a wire rack to cool completely.

Combine evaporated milk, egg yolks, brown sugar, vanilla extract and butter in a medium saucepan. Cook mixture over medium heat, stirring constantly, until thickened, about 10 - 15 minutes (mixture should come to a light boil, and when you run a rubber spatula along the bottom, you should see the bottom of the pan for a moment).

In the meantime, you can chop up the pecans using a knife or food processor (just don’t process them for too long)

Remove from heat and mix in shredded coconut and chopped pecans, and allow the mixture to cool to room temperature.

Place semi-sweet chocolate in a microwave-safe bowl, then heat in the microwave at 50% power in 20-second intervals, stirring after each interval until melted and smooth. Alternatively, you can use your go-to melting method, like the double-boiler.

Set aside and allow to cool to room temperature.

In the bowl of an electric stand mixer fitted with the paddle attachment (an electric hand mixer would work fine, too), whip together butter and cream cheese on medium-high speed until smooth and fluffy.

Blend in cocoa powdered and powdered sugar at low speed.

With the mixer running, slowly power in melted chocolate and blend until combined. It should be done pretty quickly.

Once cool, top each cupcake with 1 Tbsp of the Coconut Pecan Topping, then pipe the Chocolate Frosting around the cupcakes.

Store in an airtight container.