Prepare the Cupcakes:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Add the flour mixture alternately with the buttermilk, mixing just until incorporated.
Fill the cupcake liners about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack.
Make the Frosting:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
Add the milk or cream, vanilla extract, and salt. Beat until light and fluffy.
Assemble the Cupcakes:
Frost each cupcake with the buttercream.
Sprinkle toasted coconut on top.
Drizzle with caramel sauce and melted chocolate.
Tips
Use a thicker caramel sauce or warm it slightly for easier drizzling.
Store frosted cupcakes in an airtight container in the refrigerator for up to three days.
For make-ahead, bake and cool the cupcakes, then wrap individually and freeze for up to three months. Defrost and frost before serving.
ADVERTISEMENT
