Preheat oven to 350°F.

Line your muffin pans with cupcake liners and set aside.

In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.

Add in the sugar and brown sugar stir until combined.

Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.

Pour the batter 3/4 in the cupcake liners.

Fill each one 3/4 of the way full.

Bake at 350°F for 17-20 minutes.

Remove the cupcakes from the oven.

Transfer the cupcakes to a wire rack to cool

Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar and butter over medium heat.

Make sure to stir constantly until thickened. Should take about 15 minutes

Remove from heat and strain using a mesh strainer

Stir in the vanilla, shredded coconut and pecan chips.

Allow mixture to cool completely

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.

Add the butter on medium speed and beat for 1 minute.

Add in the powdered sugar and cocoa powder 1 cup at a time.

Continue to mix to combine.

Add the heavy whipping cream and vanilla extract.

Mix on medium-high speed until the mixture is combined

Scoop the frosting into the piping bag

Frost the cupcakes using the chocolate frosting

Using a small ice cream scooper, scoop some of the coconut mixture onto the top of the chocolate frosting

Enjoy!