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For cupcakes:
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-In one bowl, sift dry ingredients together (sugar, flour, cocoa, salt, baking powder, baking soda).
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-In separate mixing bowl, add oil, eggs, milk, vanilla and coffee. Stir to combine.
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-Add dry ingredients to wet mixture and beat until well mixed. Batter will be thin.
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-Scoop into 2, 12-cup cupcake pans and bake at 350 degrees for 15-17 minutes. Do not over-bake. Cupcakes are done when an inserted toothpick comes out clean.
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-Cool completely before filling and frosting.
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For filling:
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-Unwrap caramels and place in microwave safe bowl with half & half.
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-Cook on high for 2-3 minutes or until caramels melt.
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-Fill cupcakes by using a small paring knife to cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
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-Fill each cupcake with about 1 tablespoon of caramel mixture.
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-Top off the filling with the flat circle of cake to plug the hole and keep the filling in place.
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For frosting:
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-Beat butter with electric mixer until light and fluffy (about 30 seconds).
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-Add confectioners' sugar, milk and coconut flavor. Mix on low speed until combined. Increase speed to medium and beat until light and fluffy (about 1 min).
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-Add another tablespoon of milk if frosting is too stiff.
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To toast coconut:
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-Preheat oven to 325u00b0F.
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-Spread coconut shavings on a rimmed baking sheet and bake, stirring once or twice, until golden, about 5 to 10 minutes. If toasting sweetened coconut, check and stir more frequently because the sugar can cause irregular browning.
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Frost cooled, filled cupcakes. After frosting cupcakes, sprinkle with toasted coconut and drizzle with remaining caramel.
