Dark Chocolate Samoa Cupcakes

Directions

1. 1
   Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
2. 2
   In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking soda, salt, and xanthan gum until well integrated.
3. 3
   Add in the coconut milk, oil, bean puree, espresso, vinegar and extracts, and mix until smooth.
4. 4
   Fold in the chocolate chips.
5. 5
   Fill the cupcake liners three-quarters-full with batter.
6. 6
   Bake until baked through, 13 to 15 minutes.
7. 7
   Cool the cupcakes completely.
8. 8
   To assemble: Fill each cupcake with Caramel Coconut Filling by piping approximately 1 tablespoon of the filling into each center.
9. 9
   Top generously with Caramel Buttercream Frosting.
10. 10
    Drizzle chocolate syrup across top of the frosting.
11. 11
    Finish the cupcakes off with a large pinch of toasted coconut.
12. 12
    Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
13. 13
    Lay out the coconut flakes eventually on the pan.
14. 14
    Bake until golden brown, about 20 minutes, stirring every 5 minutes.
15. 15
    Place the coconut palm sugar, nondairy margarine, coconut milk, arrowroot and salt in a medium saucepan.
16. 16
    Cook over medium heat until it reaches boiling.
17. 17
    Boil for 3 minutes, stirring occasionally.
18. 18
    Stir in the vanilla and let sit for 5 minutes.
19. 19
    Set aside 1/4 cup of the caramel for the frosting.
20. 20
    Add 1/4 cup of the toasted coconut to the remaining caramel, and stir well.
21. 21
    Let cool.
22. 22
    Fill a pastry bag with the filling and cut 1/4-inch off the tip.
23. 23
    Mix together the powdered sugar, nondairy margarine, soy milk, caramel sauce and vanilla with an electric mixer until light and fluffy.