Preheat oven to 350F (175C).

Line 18 muffin cups with paper liners.

In a large microwave-safe bowl, combine 6 tablespoons butter and 4 ounces chopped sweet baking chocolate.

Microwave on high for 1 minute, stirring after 30 seconds, until melted and smooth.

Stir in 1 1/4 cups sugar, 1/4 cup water, and 2 teaspoons vanilla extract.

Add 1/2 cup egg substitute (or 2 eggs), whisking until combined.

In a separate bowl, whisk together 2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Gradually add the flour mixture to the chocolate mixture, whisking until smooth.

Spoon the batter evenly into the prepared muffin cups.

Bake for 18 minutes, or until a wooden pick inserted into the center comes out clean.

Cool completely on a wire rack.

To make the icing, melt 1/4 cup butter in a medium saucepan over medium heat.

Add 1/2 cup packed dark brown sugar and cook, stirring constantly, for 3 minutes.

Add 1/2 cup evaporated low-fat milk and cook, stirring constantly, for 3 minutes.

Remove from heat and stir in 2 teaspoons vanilla extract.

Gradually add 2 cups powdered sugar, whisking until smooth.

Working quickly, spread approximately 1 1/2 tablespoons of frosting onto each cupcake.

Sprinkle the frosted cupcakes evenly with 2 tablespoons toasted, chopped pecans and 2 tablespoons toasted sweetened flaked coconut.