Preheat oven to 350 degrees. Line muffin tin with paper liners.

In an electric mixer, beat the butter, sugar, salt, baking soda, vanilla, and coconut extract together until light, for 3-4 minutes.

While that mixes, whisk together the flour and cocoa powder. Set aside.

Beat the eggs, one at a time, into the butter mixture, scraping down the sides as needed. When they are fully incorporated, add the flour/cocoa mixture in three parts, alternating with the milk, just until combined.

Fill the cupcake liners 1/2 full and bake for 10 minutes. Rotate pan and bake another 10 minutes or until a toothpick comes out cleanly.

Let cool in pan for 10 minutes then remove from pan and let cool completely.

For frosting, beat the whipping cream until peaks form. Refrigerate it while you do the next steps of the frosting.

With an electric mixer, beat cream cheese and butter together until smooth, then sift in the powdered sugar and mix until combined. Add coconut extract then whisk in the chilled whipped cream. Refrigerate it for an hour or more before frosting your cupcakes.

Frost the cupcakes, then drizzle with caramel sauce and sprinkle with coconut and chocolate pieces. Enjoy!