Preheat the oven to 350F. Line 30 muffin cups with paper liners. Set aside.

In the bowl of a mixer, combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add in the milk, eggs, oil and vanilla. Beat for 2 minutes on medium speed. Stir in the boiling water. (Batter will be thin.) Fill each muffin cup about 2/3 full with the batter. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool Completely.

Mix the raspberries and the 1/4 cup sugar and allow the raspberries to thaw. Once thawed, drain any juices away from the raspberries, reserving the juice.

Combine the reserved juice and enough water to make 1 1/4 cups of liquid.

In a medium saucepan over medium heat, combine the 1/3 cup sugar, water and juice, cornstarch and lemon juice. Bring to a boil and stir until it thickens. Remove from the heat and cool. Stir in the raspberries. (Filling can be made ahead of time. Refrigerate until needed.)

Melt the butter. Stir in the cocoa. Alternately mix in the powdered sugar and the milk, beating until smooth. Add more milk, if needed. Mix in the vanilla.

In a medium saucepan, heat the evaporated milk until it starts to simmer. Add the caramel bits and cook, stirring, until the caramel is melted and smooth. Bring the mixture to a boil, then immediately remove from the heat. Stir in the pecans and the coconut.

Cut a cone out of the top of each cupcake. Fill the cupcake with the raspberry filling. Pipe a border of the chocolate frosting around the edge of each cupcake. Fill the center of the frosting with a mound of the German chocolate frosting.