Samoa Cupcakes

Ingredients

• 1 1/3 cups all-purpose flour
• 2 1/2 Tbsp cornstarch
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/3 cup unsalted butter
• 3 Tbsp vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/4 cup buttermilk
• 3 Tbsp water
• 3 Tbsp salted butter
• 1/4 cup + 2 Tbsp heavy cream
• 1/2 cup butter, at room temperature, I used 1/4 cup unsalted 1/4 cup salted
• 1/4 cup + 2 Tbsp caramel sauce
• 2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 cup chocolate chips
• 1/4 cup heavy cream
• 1 cup toasted coconut, cooled and slightly crushed into smaller pieces

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt for 30 seconds, then set it aside. In a stand mixer with the paddle attached, beat 1/3 cup butter with 3/4 cup granulated sugar until light in color and airy, stopping occasionally to scrape the sides and bottom of the bowl. Mix in the vegetable oil. Add the eggs 1 at a time, mixing only until incorporated after each one, and add the vanilla with the 2nd egg. Stir the milk and buttermilk together in a liquid measuring cup. Work in 3 separate flour additions, starting and finishing with the flour mixture: use 1/3 of the flour mixture for each flour addition and 1/2 of the milk mixture for each milk addition, mixing just until combined every time. Spoon the batter into paper-lined muffin cups, filling each nearly 2/3 full, about 1/4 cup batter in each. Bake in the heated oven for 16 – 19 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven, let the cupcakes cool in the muffin tin for several minutes, then transfer them to a wire rack to cool completely.
2. For the caramel sauce, set every ingredient within reach before you start. In a heavy-bottomed saucepan, combine the sugar and water over moderately high heat, whisking constantly until the sugar dissolves. Once the mixture boils, stop whisking and let it cook until it turns dark amber, carefully swirling the pan now and then. As soon as it reaches that deep amber color, whisk in the butter immediately until melted, then remove the pan from the heat right away. Wait 3 seconds, then carefully pour in the cream and whisk at once; the mixture will bubble vigorously. Keep whisking until smooth. Let the caramel cool for several minutes, then pour it into a glass jar and allow it to cool completely.
3. For the caramel buttercream frosting, beat the butter in a stand mixer with the paddle attached on medium-high speed until it looks pale and fluffy. Add the powdered sugar and mix on low speed until the frosting comes together. Add 1/4 cup + 2 Tbsp completely cooled caramel sauce and the vanilla, then beat on medium-high speed until pale and fluffy. If desired, add another 1 Tbsp caramel sauce as needed to thin it.
4. To assemble the cupcakes, place the chocolate chips and heavy cream in a small microwave-safe bowl. Heat the mixture at 50% power in 20 second intervals, stirring after each interval, until melted and smooth; once it is fully melted, stir well for about 30 seconds to cool it slightly. Dip the tops of the cupcakes into the melted chocolate, let the excess drip off, then set them upright on the wire rack. Let the chocolate cool, about 10 – 20 minutes. Pipe the caramel frosting over the tops, then sprinkle with a spoonful of toasted coconut. Drizzle with the remaining chocolate and caramel sauce. Serve while the chocolate is melty, or let it set at room temperature. Store in an airtight container at room temperature.