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1
make the frosting Combine both chocolates in a large bowl.
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2
In a medium saucepan, combine the sugar and water and cook over moderate heat until dissolved.
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3
Boil without stirring, brushing down the sides of the pan with a wet pastry brush occasionally, until a deep-amber caramel forms, 8 to 10 minutes.
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4
Reduce the heat to low and carefully add the cream; it will bubble vigorously.
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5
Whisk until smooth, then pour the caramel over the chocolate.
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6
Let stand for 1 minute, then whisk until the frosting is smooth.
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7
Refrigerate until completely cool but spreadable, about 2 hours.
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8
meanwhile, make the cupcakes Preheat the oven to 350.
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9
Line 18 muffin cups with paper liners.
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10
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt.
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11
In a measuring cup, combine the buttermilk and water.
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12
In a large bowl, beat the butter with both sugars until light and fluffy, about 3 minutes.
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13
Beat in the egg and vanilla.
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14
With the mixer on low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk.
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15
meanwhile, make the cupcakes Spoon the batter into the cups, filling them three-quarters full.
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16
Bake for about 20 minutes, until a tester inserted in the center of a cupcake comes out clean.
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17
Cool in the pan for 10 minutes, then transfer the cupcakes to a rack to cool completely.
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18
meanwhile, make the cupcakes Meanwhile, spread the coconut on a rimmed baking sheet and toast for 2 to 3 minutes, until lightly golden.
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19
Let cool.
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20
meanwhile, make the cupcakes Frost the cupcakes, top with the toasted coconut and serve.
