Samoa Cupcakes

1 box Devil’s Food cake mix
1 box chocolate fudge instant pudding
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Preheat oven to 350 degrees. Using a stand mixer, combine all ingredients. Beat for about two minutes. Place slightly less than a 1/4 of a cup of batter into each cupcake liner. Bake for 18-20 minutes.

*mini cupcakes, a less than a tablespoon of batter per liner, bake 8 to 10 minutes.  Check with a toothpick

Salted Caramel Buttercream
1 cup (2 sticks) unsalted butter
4 oz. (1/2 block) cream cheese
1/2 cup good quality salted caramel sauce
1 teaspoon vanilla extract
4 cups powdered sugar

Allow butter to set out at room temperature about 15 minutes (you can gather your other ingredients in the mean time). 

In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and continue to beat until fully smooth and well incorporated.
While slowly mixing, pour in caramel sauce (should not be warm). Add vanilla.
Continue slowly mixing and add powdered sugar, one cup at a time, allowing the sugar to blend a bit before adding each additional cup.
Scrap down the sides of the bowl and then blend the frosting an additional 30 seconds or so. The frosting should be fluffy, and all ingredients fully incorporated.

Frost cupcakes or cake.

Drizzle frosted cupcakes with the leftover salted caramel sauce, then top with toasted coconut.