1 package Duncan Hines Dark Chocolate Fudge CakeMolasses Buttercream10 oz. softened unsalted butter3 Tbsp. Unsulfured Molasses3 Tbsp. milk3/4 tsp. vanilla extract4 cups sifted confectionerâ€™s sugarTopping2 cups pecans4 Tbsp. unsalted butter2 Tbsp. packed light brown sugarPinch of salt1/2 cup toasted coconutPrepare cupcakes according to directions.While cupcakes are baking prepare buttercream.In the bowl of an electric mixer beat butter, molasses, milk and vanilla until combined. Gradually add confectionerâ€™s sugar and beat until light and fluffy. Set aside.As cupcakes are cooling, place pecans on a parchment lined baking sheet and roast in heated 350Â° oven for ten minutes. Remove from oven.In a medium saucepan combine butter, light brown sugar and salt. Heat over medium-high heat until butter and sugar are melted and bubbling, about 1 minute.Pour toasted pecans into sugar mixture and toss well to combine. Place pecans back on baking sheet and cool completely.Coarsely chop candied pecans and combine in a bowl with the toasted coconut.Ice cupcakes and cover with topping.