Samoa Cupcakes

Chocolate Coating

1. In a small microwave-safe bowl large enough for cupcake dipping, combine 2/3 cup of the chocolate with 1 tablespoon of the oil. Microwave on medium for 30 seconds and stir. Repeat until chocolate is melted and no lumps remain. Stir vigorously until chocolate is shiny and smooth.
2. Dip cupcake tops in the chocolate, allowing the excess to run off. Place cupcakes on a tray in the refrigerator to set while you prepare the caramel and coconut.

Caramel

1. Combine butter, brown sugar, heavy cream, and salt in a small pot. Cook over medium heat until butter is melted. Stir and bring mixture to a simmer. Set timer for five minutes and simmer (turn the heat down if it begins to boil), stirring occasionally, until thickened and syrupy. Remove from heat and stir in vanilla. Set aside to cool until just barely warm to the touch.

Toasted Coconut

1. While your caramel is cooling, preheat oven to 350°F. Cover a baking tray with parchment paper and spread coconut evenly over the surface. Cook for 8-10 minutes, stirring every couple minutes until coconut is just lightly toasted. Don't walk away from your coconut in the oven. It burns quickly!
2. Allow coconut to cool for 5-10 minutes.

Assemble

1. Pour toasted coconut into the pot of cooled caramel and stir to coat.
2. Using a large spoon and your fingers, scoop and arrange the coconut in circles on the top of each cupcake.
3. In a small bowl, combine the remaining 1/3 cup of chocolate and 3/4 teaspoon of oil. Microwave on medium for 30 seconds until chocolate is melted, stir and repeat if needed. Pour into a plastic bag (placed over a cup to hold it open), seal the bag and snip off a very small piece of one of the corners. "Pipe" a couple lines on a plate or parchment paper for practice and then pipe vertical lines of chocolate onto each of the cupcakes.
4. Place cupcakes in the refrigerator for 15 minutes to allow caramel and chocolate to set.
5. Serve and enjoy.