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1
Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
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2
Sift together flour, baking powder, salt, and sugar.
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3
In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds.
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4
Slowly add oil to the mixture until fine crumbs are formed.
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5
Add the eggs, milk, and coconut extract and mix on low speed for 1 minute.
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6
Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
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7
Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes.
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8
Do not open the oven during this time.
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9
Cool the cupcakes completely after baking.
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10
To assemble, core each cupcake with an apple corer to create a pocket for the filling.
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11
Put the Chocolate Ganache Filling into a pastry bag and cut 1/2-inch off the tip.
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12
Fill each cupcake with the filling.
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13
Put the Caramel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip.
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14
Pipe the frosting on top of the cupcakes in a circular motion until completely covered.
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15
Once frosted, dip the cupcakes in a bowl of the toasted coconut and serve.
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16
Melt the ingredients in a saucepan over low heat.
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17
Stir the mixture constantly until melted and smooth.
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18
Be careful not to burn.
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19
Remove from the heat to cool completely.
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20
Stir 1 cup butter, heavy cream, brown sugar, white sugar, and vanilla together in a microwave-safe dish.
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21
Microwave at 1 to 2 minute intervals, stirring between intervals.
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22
The caramel will be thick and bubbly when done.
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23
The caramel must sit and cool completely in order to incorporate into the buttercream.
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24
In the bowl of an electric stand mixer with a whisk attachment, whip the remaining 1 pound butter until creamed.
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25
Add the powdered sugar and 1/4 cup cooled caramel and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.
