Toast the macadamia nuts in a skillet over medium heat for 3-5 minutes, stirring occasionally, until slightly brown and fragrant, set aside to cool down. Chop them finely using a knife and a cutting board or a food processor.

Toast the sweetened shredded coconut in the same skillet over medium heat, stirring frequently, until fragrant and brown, set aside to cool down.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda. Add salt, macadamia nuts, coconut, and mix to distribute evenly.

In a large mixing bowl, add eggs, oil, coconut milk, vanilla extract, and beat thoroughly with a whisk. Add brown sugar and beat until well mixed.

Add the dry ingredients to the wet ingredient mixture, and mix until just a few streaks of flour are left.

Stream the hot coffee into the batter and stir the batter while the coffee is streaming in. Mix until completely combined. Set the batter aside while the oven preheats.

Preheat the oven to 350°F.

Line 14-15 muffin cavities with cupcake liners. You’ll need 2 muffin pans or you can wait for the first batch to finish baking before baking the remaining 2-3 cupcakes.

Fill each muffin cavity with 1 full scoop of batter using a large cookie scoop or just fill it about ¾ full.

Bake one pan at a time for 17-18 minutes until a toothpick inserted in the center of a cupcake comes out clean with just a few crumbs attached.

Allow the cupcakes to cool in the pan for 10 minutes before removing them from the pan and let them cool completely on a wire rack.

Make the frosting: add softened butter, coconut milk, powdered sugar, vanilla and salt to your stand mixer, fitted with the balloon whip, stir until combined. Then increase the mixer speed to medium and beat for 5-10 minutes until fluffy. Scraping the sides of the bowl half way through.

Add frosting to a pastry bag fitted with a large round tip and add a big dollop of butter cream on top of each cupcake. Use a small offset spatula or butter knife to flatten out the top and clean up the edges.

Roll the side of the frosting in coconut and top each cupcake with 3 milk chocolate macadamia nuts to make the “Easter egg nest” if desired.