Chocolate Cupcakes with Caramel Ganache and Coconut

Frosting: Combine both chocolates in a large bowl. In a medium saucepan, combine sugar and water and cook over moderate heat until dissolved. Boil without stirring, brushing down sides of pan with a wet pastry brush occasionally, until a deep-amber caramel forms, 8 to 10 minutes. Reduce heat to low and carefully add cream; it will bubble vigorously. Whisk until smooth, then pour caramel over chocolate. Let stand for 1 minute, then whisk until frosting is smooth. Refrigerate until completely cool but spreadable, about 2 hours.

Cupcakes: Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine buttermilk and water. In a large bowl, beat butter with both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, beat in flour mixture in 3 additions, alternating with buttermilk.

Spoon batter into cups, filling them three-quarters full. Bake for about 20 minutes, until a tester inserted in center of a cupcake comes out clean. Cool in pan for 10 minutes, then transfer cupcakes to a rack to cool completely.

Meanwhile, spread coconut on a rimmed baking sheet and toast for 2 to 3 minutes, until lightly golden. Let cool.

Frost cupcakes, top with toasted coconut and serve.

Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes , apple pie recipes , and chocolate cake recipes .