Aeva Wilkes German Chocolate Cupcakes

Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. For Cakes Cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour, baking soda, and salt in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Turn out cakes onto racks and let cool completely. To finish, use a serrated knife to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. For Frosting Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl. Stir in vanilaa, salt, coconut, and pecans. Let cool completely before frosting cakes.