Samoa Cupcakes

INGREDIENTS

For the cupcakes:

About 21 (1.75-inch) round shortbread cookies*

6 tbsp

Dutch-process cocoa powder

6 tbsp

hot water

1 1/2 cups

all-purpose flour

1/2

tsp. baking soda

1/2

tsp. baking powder

1/2

tsp. salt

12 tbsp

unsalted butter, at room temperature

1 cup

plus 2 tbsp. sugar

large eggs, at room temperature

2 tsp

vanilla extract

1/2

cup sour cream

For the topping:

8 oz

bittersweet chocolate, finely chopped

1/2 cup

caramel sauce**

1/2 cup

heavy cream

1 tsp

coconut extract, divided

15 oz

soft caramels (store bought or

homemade

)

3 tbsp

milk

coarse salt

3 cups

sweetened shredded coconut, lightly toasted