Ingredients
1⅓cupall-purpose flour
2½tbspcornstarch
1tspbaking powder
¼tspBaking Soda
¼tspsalt
⅓cupunsalted butter
3tbspVegetable Oil
¾cupgranulated sugar
2largeeggs
1tspvanilla extract
¼cupmilk
¼cupbuttermilk
¾cupgranulated sugar
3tbspwater
3tbspsalted butter
¼cupheavy cream ,plus 2 tablespoon, poured into the same so it can be added all at once
½cupbutter ,at room temperature
¼cupcaramel sauce,plus 2 tablespoon
2cupspowdered sugar
½tspvanilla extract
1cupchocolate chips
¼cupheavy cream
1cupunsweetened coconut,shredded, toasted, cooled, and slightly crushed into smaller pieces
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt for 30 seconds then set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together the butter and granulated sugar until pale and fluffy, occasionally scraping down the sides and bottom of the bowl. Blend in vegetable oil.
Add in eggs one at a time mixing just until blended after each addition and adding in vanilla with the second egg. Whisk together milk and buttermilk in a liquid measuring cup.
Working in three separate batches and beginning and ending with flour mixture, add 1/3 of the flour mixture followed by 1/2 of the milk mixture and mix just until combined after each addition.
Spoon batter into paper-lined muffin cups filling each cup nearly 2/3 full.
Bake in a preheated oven for 16 to 19 minutes until the toothpick inserted into the center comes out clean. Remove from oven and allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
Once the mixture reaches a boil, stop whisking and allow the mixture to boil until it reaches a dark amber color, carefully swirling the pan occasionally.
Once the mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
Wait 3 seconds then carefully pour in the cream and immediately whisk to combine. Whisk until the mixture is smooth. Allow caramel to cool for several minutes then pour into a glass jar to cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy. Add powdered sugar and blend on low speed until the mixture comes together.
Add the completely cooled caramel sauce and vanilla and whip on medium-high speed until pale and fluffy.
Add chocolate chips and heavy cream to a small microwave-safe bowl and heat mixture on 50% power in 20-second intervals, stirring after each interval until melted and smooth and stirring well once it’s fully melted for about 30 seconds to cool slightly.
Dip tops of cupcakes in melted chocolate mixture and allow excess to run off, return upright to wire rack, and allow chocolate to cool for about 10 to 20 minutes. Pipe caramel frosting over tops then sprinkles with a spoonful of toasted coconut.
Drizzle tops with remaining chocolate and caramel sauce.
Serve while chocolate is melty or allow to set at room temperature. Store in an airtight container at room temperature.
