1-In a heatproof bowl, combine 5 ounces of finely chopped chocolate and 1/3 cup Dutch-process cocoa powder. Pour 1/2 cup boiling water over it, cover, and let it stand for 5 minutes. Whisk until smooth and thick, then cool completely.

2-In a small bowl, whisk together 3/4 cup flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to blend the dry ingredients evenly.

3-Whisk 1/2 cup full-fat canned coconut milk, 1/4 cup melted virgin coconut oil, 2 large eggs plus 1 egg yolk at room temperature, 2 teaspoons white vinegar, and 1 teaspoon vanilla extract into the cooled chocolate mixture until smooth.

4-Stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the batter light and airy.

5-Divide the batter evenly among the muffin cups and bake for 17-20 minutes until set and firm to the touch. Cool in the pan on a wire rack for 10 minutes, then remove to cool completely for about 1 hour.

6-For the frosting, beat 3 cups sifted powdered sugar and 8 ounces unsalted butter at room temperature on low until combined, then increase to medium and beat for 3 minutes. Add 1/4 teaspoon salt, start with 1/2 teaspoon coconut extract, and 2 tablespoons full-fat canned coconut milk, then beat on medium for 1 minute. Adjust as needed with more coconut milk to thin or powdered sugar to thicken.

7-Place 1 cup shredded sweetened coconut in a skillet over medium heat, stirring constantly until golden brown, then remove from heat and cool.

8-Spread the coconut buttercream on the cooled cupcakes and sprinkle generously with the toasted coconut.