Step 1

Add the chocolate chips, salt, and vanilla extract in a bowl. In a small saucepan, heat the heavy whipping cream until steaming. Do Not Boil. Pour the hot cream over the bowl with chocolate chips and let sit for 5 minutes.

Step 2

Whisk together until a smooth ganache is formed. Cover with plastic wrap and place in the refrigerator to cool and thicken to a pipeable consistency for later.

Step 3

Preheat the oven to 350 degrees. Prepare a cupcake pan with 12 cupcake liners. In a small mixing bowl add the chocolate chips and cocoa powder. Heat the heavy cream in a saucepan until steaming and then pour over the chocolate chips and cocoa. Cover and let sit for 5 minutes.

Step 4

In a separate, larger bowl, cream the butter, sugar, and brown sugar together until fluffy.

Step 5

Add in the eggs, vanilla extract, and warm water. Mix again until combined.

Step 6

Now add in the flour, salt, and baking soda. Use an electric hand or stand mixer to blend the dry ingredients into the wet just until combined.

Step 7

Add the sour cream and blend one last time, until smooth.

Step 8

Scoop batter into each cupcake liner, filling each about halfway.

Step 9

Bake in the oven for 23-25 minutes or until a toothpick inserted comes out clean.

Step 10

While the cupcakes are baking and then cooling, add the heavy cream, sugar, and eggs to a saucepan. Heat on the stove on medium and mix consistently until it begins to simmer.

Step 11

Turn heat down to medium-low and continue to cook until the mixture has thickened.

Step 12

Add salt, butter, and vanilla extract. Stir until fully combined and melted.

Step 13

Remove from the heat and add the chopped pecans and toasted shredded coconut to the thickened mixture and stir until combined.

Step 14

Let the mixture cool completely by placing it in the refrigerator for 30 minutes.

Step 15

Remove the ganache from the fridge and add it to a piping bag fitted with a large star piping tip. Swirl a large base, or rosette, keeping the layer flat, of frosting on each cooled cupcake.

Step 16

Once the coconut pecan topping has cooled completely, use a large ice cream scoop to place the topping onto each ganache-covered cupcake.

Step 17

Sprinkle the tops of each cupcake with extra toasted shredded coconut and pecan for garnish. Serve and enjoy!