Directions

1. Preheat oven to 350 degrees Fahrenheit. Prepare the jumbo cupcake pans by greasing them with nonstick baking spray and placing a cupcake liner in each of the cavities. Set aside.
2. Prepare the praline frosting: In a saucepan, add the condensed milk, the heavy cream, 1 cup granulated sugar, ¾ cup of the butter, the egg yolks, 1 ½ teaspoons of the vanilla, 7 ounces of the coconut and the pecans. Cook on medium heat for 12 minutes until thickened, stirring consistently. Allow to fully cool.
3. In a mixing bowl, combine the remaining granulated sugar with the vegetable oil.
4. Mix in the buttermilk and eggs.
5. In a separate bowl, combine to food coloring, vinegar and water. Add the mixture to the batter and combine.
   
6. Whisk in the flour, cocoa, baking soda and salt until combined. Avoid over-mixing. Fill the cupcake liners ¾ full and bake for 20- 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.
   
7. Pour the remaining coconut into a pan in a single layer. Toast the coconut in the oven, stirring the shreds every five minutes. Remove from oven when most of the shreds have a light brown color and a nutty smell. Let cool completely.
   
8. Using a small knife or a melon baller, cut a small divot into the top of the cupcakes.
   
9. Place a heaping tablespoon of the praline filling on each of the cupcake. Using an offset spatula or a butter knife, push the filling into the divot and spread the excess across the top of each of the cupcake.
   
10. Using a stand mixer, whisk the one pound of butter and the cream cheese until smooth. Add the vanilla extract. On a slow speed, gradually add the confectioner’s sugar and whisk until the frosting is white and fluffy.
    
11. Place the frosting into a piping bag and pipe a rosette on top of the praline. Sprinkle the toasted coconut on top of the frosting and allow the frosting to set for at least 15 minutes in a cool location before serving.