Preheat oven to 375°.

Spray two mini muffin pans with nonstick cooking spray. Set aside.

In a large bowl, mix all cupcake batter ingredients. Fill muffin tin 3/4 way full and bake for 5 to 7 minutes or u til lightly golden brown. Cool and remove from the muffin pan.

While muffins are cooling, melt caramels and milk in a medium saucepan over low to medium heat. Stir constantly so the caramels dont burn.

Now mix in coconut and stir well to combine.

Once muffins are cooled, dip the tops into the caramel mixture or spoon it over the top. (I find its easier to spoon it over the tops, like frosting a cake)

Transfer to a baking sheet lined with parchment paper or foil and refrigerate for 30 minutes to allow caramel topping to set and harden.

While caramel is cooling and setting, melt the chocolate chips and the oil in a microwave safe bowl at 30 second intervals.

Once melted, dip the bottoms of the muffins into the chocolate and put back onto parchment paper lined baking sheet.

Drizzle the remaining chocolate onto the tops of the muffins with a ziplock bag corner cut off once filled or a piping bag. Refrigerate once again until all chocolate is set and hardened. Keep chilled until ready to serve.