In a stand mixer bowl add the butter. Place the mixer bowl on the mixer stand and turn up to medium speed. Mix the butter until it is smooth..

Reduce the mixer speed to low and slowly pour in the confectioners sugar and mix until it is all incorporated.

Add the caramel sauce and the vanilla extract and turn the mixer speed up to medium.

Leave the mixer mixing for 5-10 minutes until the caramel frosting is light and fluffy.

Preheat the oven to 350˚ F.

Put paper cupcake liners in your cupcake pans or you can use silicone, which ever ones you prefer.

In a medium bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.

In the bowl for your stand mixer, combine the flour, baking soda, baking powder and salt.

Then add the butter and sugars.

Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.

Mix each addition just until incorporated, being careful not to over mix.

Divide the batter between the prepared liners, filling each about two-thirds of the way full.

Bake about 20 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans briefly, then transfer to a wire rack to cool completely.

Place your caramel buttercream in a piping bag with a large straight piping tip.

Pipe a single layer of buttercream to swirl around the top of each cupcake.

Allow the cupcakes to cool completely. Once they are cool frost the cupcakes with your caramel buttercream frosting.

Frost the cupcakes using the cupcake swirl method and a large tip and frost each cupcake.

Take a handful of your toasted coconut over a bowl and press the edge of the cupcake into the coconut as you twirl the cupcake around so you end up with a ring of coconut in the shape of a circle around the top of your buttercream. Repeat this to each cupcake.

Place all the cupcakes on to a sheet pan and drizzle the top back-and-forth with that caramel sauce and then the chocolate syrup up so you end up with a little lines of caramel and chocolate.

These Samoas Cookies cupcakes are best served at room temperature.