1. Preheat over to 350F
2.  In a small bowl combine the chopped chocolate and hot water, allow the chocolate to melt and whisk together.
3. In a stand mixer, cream the sugar and butter together. Then slowly add egg yolks one at a time. When that's done slowly add the melted chocolate mixture.
4. In a separate bowl combine the flour, baking powder, and salt.
5. Alternating between the buttermilk and the flour mixture, slowly add them to the chocolate mixture until everything is combined.
6.  In a separate clean bowl, whip the eggs whites till stiff peaks form.
7. Carefully fold the egg whites into the chocolate batter.
8.  Fill lined cupcake tins almost to the top of the liner.
9. Bake till a toothpick comes our clean- 20-25 minutes. Allow to cool before frosting.

Cupcake Frosting

1. Place everything but the pecans and coconut in sauce pot and cook over low heat, stirring constantly, until mixture has thickened and coats the back of a spoon without runny (it will firm up more when cooled).
2. Remove from the heat and stir in the pecans and coconut flakes. Let the frosting cool to room temp before frosting cupcakes.