Preheat your oven to 350F degrees. Spray a 24-cup mini muffin pan with nonstick spray or line with mini cupcake papers. Set aside.

In a small mixing bowl, sift together flour, baking powder, baking soda and salt.

In a medium mixing bowl, add cocoa powder and coffee and stir until dissolved. Stir in the buttermilk.

In a large mixing bowl, beat together the butter and sugar on medium speed, until light and fluffy. Mix in egg and vanilla and continue beating until incorporated.

Alternately add dry flour and cocoa mixtures just until combined - do not over mix. Fold in sauerkraut.

Evenly add batter to prepared muffin tin.

Bake for 12 to 15 minutes, or until a toothpick inserted in center of cupcake comes out clean.

Set pan on wire rack to cool completely before frosting.

Reduce oven to 300F degrees and spread coconut and pecans on baking sheet. Toast in oven until lightly browned, about 4 to 5 minutes. Cool to room temperature.

In a small saucepan over medium-high heat, stir together evaporated milk, cornstarch, brown sugar and salt until bubbling, about 2 minutes. Stir continuously until thick, about 1 more minute. Turn off heat and stir in the vanilla and 1/4 cup of coconut and pecan mixture. Cool frosting to room temperature before spreading evenly over cupcakes. Sprinkle remaining coconut pecan mixture over cupcakes.