Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
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. Add in the coconut milk, oil, bean puree, espresso, vinegar and extracts, and mix until smooth. Fold in the chocolate chips.
Fill the cupcake liners three-quarters-full with batter. Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
To assemble: Fill each cupcake with Caramel Coconut Filling by piping approximately 1 tablespoon of the filling into each center. Top generously with Caramel Buttercream Frosting. Drizzle chocolate syrup across top of the frosting. Finish the cupcakes off with a large pinch of toasted coconut.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Lay out the coconut flakes eventually on the pan. Bake until golden brown, about 20 minutes, stirring every 5 minutes.
Place the coconut palm sugar, nondairy margarine, coconut milk, arrowroot and salt in a medium saucepan. Cook over medium heat until it reaches boiling. Boil for 3 minutes, stirring occasionally. Stir in the vanilla and let sit for 5 minutes. Set aside 1/4 cup of the caramel for the frosting. Add 1/4 cup of the toasted coconut to the remaining caramel, and stir well. Let cool. Fill a pastry bag with the filling and cut 1/4-inch off the tip.
Mix together the powdered sugar, nondairy margarine, soy milk, caramel sauce and vanilla with an electric mixer until light and fluffy.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Tiffany Magness and Kerstin Bellah