Soft, moist chocolate cupcakes topped with creamy, salty caramel buttercream frosting and toasted coconut. These cupcakes are easy to make and even easier to eat 
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Chocolate Coconut Cupcakes with Caramel Buttercream
(Makes 12 cupcakes)
INGREDIENTS:
Moist Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup hot water
1/2 cup vegetable or canola oil
1/4 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract
Caramel Buttercream:
1/2 cup salted butter, at room temperature
1/3 cup caramel topping
3 cups powdered sugar
1 teaspoon vanilla extract
1-3 Tablespoon heavy cream
Toppings:
1 cup sweetened shredded coconut (toasted or untoasted)
DIRECTIONS:
1. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place all ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, 2-3 minutes. Divide the batter between the 12 cupcake liners.
2. Bake the cupcakes for 18 to 20 minutes (careful not to overcook- that’s what dries out the cupcakes and won’t make them moist!), or until a toothpick inserted into the cupcake, comes out clean. Cool the cupcakes completely before adding the frosting.
4. For Caramel Butter Cream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes, stopping to scrape the bowl once or twice. Add caramel topping and beat for one more minute.
5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, and add one Tablespoon at a time of the heavy cream until the frosting is creamy and smooth- no lumps! Use a star tip (like I did) or any technique to frost your cupcakes
6. Top with coconut and serve!