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1
For the cupcakes:
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Preheat oven to 350 F. Place paper liners into two 12-count muffin pans.
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Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for 1-2 minutes. Remove plastic and stir until smooth.
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4
Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl.
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In the bowl of a stand mixer fitted with the paddle attachment, beat eggs until the they become pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly incorporate the melted chocolate. In increments, add the dry ingredients and mix until just incorporated.
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Pour batter into the lined cups, about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 5 minutes before removing to cooling racks.
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7
For the frosting:
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In the clean bowl of yours stand mixer fitted with the paddle attachment, whip together the cream cheese and butter until fluffy. Add caramel sauce and then gradually add in the confectioners' sugar, 1/4 cup at a time. Continue adding sugar until desired consistency is reached.
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9
Fill a pastry bag with the frosting and pipe frosting on top of cooled cupcakes. Roll the tops of the cupcakes in the toasted coconut flakes. Drizzle the melted chocolate over the tops and then garnish with 1/2 a Samoa(R) cookie.
