Line conventional sized cupcake pans with paper liners.
Sift together the dry ingredients: 1 lb. 4 oz. cake flour, 6 oz. cocoa powder, 0.8 oz. baking powder, 0.2 oz. baking soda, and 3 oz. buttermilk powder.
In a stand mixer fitted with the whip attachment, whisk together 1 lb. whole eggs and 1 lb. 9 oz. granulated sugar until light and fluffy. Slowly drizzle in 12 oz. oil while mixer is running. Stir in 1 lb. 3 oz. water, 0.5 oz. vanilla, and 0.5 oz. coffee flavor. Add the sifted dry ingredients and mix until just combined, scrape the bowl, and mix on medium speed for 30 seconds.
Use a #16 blue scoop to deposit 2 oz. batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely and depan.
Combine 8 oz. butter, 13 oz. brown sugar, 4 oz. egg yolks, and 1 lb. evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in 0.5 oz. vanilla, 0.1 oz. salt, 10 oz. toasted pecans, and 10 oz. coconut. Allow to cool completely before using.
Using a #40 purple scoop, deposit 1 oz. German chocolate icing in the center of the cupcake. Place fudge icing in a piping bag fitted with a medium star tip and pipe a shell border around edges of cupcakes.