-
1
Preheat oven to 375.
-
2
Spray two mini muffin pans with nonstick cooking spray.
-
3
Set aside.
-
4
In a large bowl, mix all cupcake batter ingredients.
-
5
Fill muffin tin 3/4 way full and bake for 5 to 7 minutes or u til lightly golden brown.
-
6
Cool and remove from the muffin pan.
-
7
While muffins are cooling, melt caramels and milk in a medium saucepan over low to medium heat.
-
8
Stir constantly so the caramels dont burn.
-
9
Now mix in coconut and stir well to combine.
-
10
Once muffins are cooled, dip the tops into the caramel mixture or spoon it over the top.
-
11
(I find its easier to spoon it over the tops, like frosting a cake)
-
12
Transfer to a baking sheet lined with parchment paper or foil and refrigerate for 30 minutes to allow caramel topping to set and harden.
-
13
While caramel is cooling and setting, melt the chocolate chips and the oil in a microwave safe bowl at 30 second intervals.
-
14
Once melted, dip the bottoms of the muffins into the chocolate and put back onto parchment paper lined baking sheet.
-
15
Drizzle the remaining chocolate onto the tops of the muffins with a ziplock bag corner cut off once filled or a piping bag.
-
16
Refrigerate once again until all chocolate is set and hardened.
-
17
Keep chilled until ready to serve.
