Cupcakes
3/4 cup room temperature butter
3/4 cup light brown sugar
2 eggs
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
Toasted Coconut Topping
2 eggs
10 ounces evaporated milk
1 1/3 cups sugar
1/2 cup butter
3 cups sweetened flaked coconut
Caramel
1/4 cup water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
1 tablespoon butter
Chocolate Ganache
8 ounces chopped bittersweet chocolate
1 cup heavy whipping cream
1 teaspoon vanilla extract

Cupcakes
Heat oven to 350°F. Line muffin cups with paper cupcake liners. Beat butter on high till soft, about 30 seconds. Add sugar. Beat on medium-high till light and fluffy, about 3 minutes. Add eggs one at a time, beating for 30 seconds after each. Whisk together dry ingredients. Combine wet ingredients. Add dry and wet in 4 additions, beginning and ending with dry. Spoon into prepared muffin cups to about half to three-quarters full. Bake for 20-22 minutes till a toothpick comes out clean.
Toasted Coconut Topping
Spread coconut onto a sheet pan. Toast in 350°F oven about 10 minutes, stirring frequently to prevent burning, till the coconut is an even brown color. Crack the eggs into a small saucepan and beat lightly to break up. Add milk, sugar and butter. Cook, stirring constantly, over medium heat 15 minutes till thick, bubbly and golden. Press mixture through a metal sieve and into a bowl to remove any lumps. Add 2 cups of the coconut, reserving the remainder for assembly, and stir to combine. Let the mixture cool.
Caramel
Combine water, sugar and corn syrup in a deep saucepan and cook over medium heat. Stir with a wooden spoon till sugar is incorporated. Cover saucepan and let cook over medium heat for 3 minutes. After 3 minutes, remove lid, increase heat to medium-high and bring to a boil. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn't burn. Continue to cook till the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds. This is the dangerous part. Pour the cream into the mixture. Wear oven mitts, stand away from the pan and be careful. The mixture will bubble up significantly. Stir mixture, again being careful. Add butter and stir till combined. Transfer to a small bowl and set aside to cool. You will have leftover caramel, it stores well refrigerated in an airtight container for about a month.
Chocolate Ganache
Heat cream till bubbles form around the edge of the pan and pour cream over chocolate. Let sit for 1 minute then stir till combined. Add vanilla and stir till combined. Let cool to room temperature.
Assembly
Using a small paring knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone. Fill the cavity with a teaspoon of caramel. Replace the top of the cone. Smooth on a light coating of chocolate ganache. Refrigerate for about 15 minutes to harden the ganache. With your hands, press out a disk of the coconut topping and place on top of the cupcake. Press to shape the mixture into a dome. Press in some more plain toasted coconut on top ofthat. Drizzle the top with lines of ganache. Note that you may have to warm the ganache over a water bath to get it to drizzling consistency.