For Filling:

7 oz sweetened flaked coconut
1 cup coarsely chopped pecans

14-oz can sweetened condensed milk

For Chocolate Ganache:

8oz chocolate pieces (preferably bittersweet chocolate)

1/2 cup heavy cream.

Preheat the oven to 350 degrees F.  Butter and flour a muffin tin.

To make the cupcake batter:
Sift together ALL dry ingredients into a large bowl. Whisk together whole milk, butter, 
eggs, almond extract and water in another large bowl until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated.  

To make the filling:

Place half of the coconut and the pecans on a baking sheet and toast in the oven until 
the coconut is evenly browned (about 8 minutes).  Stir together toasted coconut and 
pecans with the remaining coconut and condensed milk, and set aside.

To assemble the cupcakes:

Fill cupcake cups 3/4 full with the batter.  Drop in 1-2 tablespoons of the coconut filling.  
Bake cupcakes for 15-18 minutes. (One recipe will make 18-20 cupcakes).

To make ganache and ice cupcakes:

While the cupcakes are baking, melt the chocolate.  Once completely melted, slowly stir 
in the cream.  After the cupcakes have baked, allow to cool for 5-10 minutes in the pan, 
then remove to a cooling rack.  Drop large spoonfuls of the ganache on top of the cupcakes, and allow the chocolate to drip down the sides of the cupcakes.  Either eat at once, or 
transfer to the refrigerator to allow the ganache to set.

Recipe credit: Tessa L. Carrel

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