Preheat your oven to 350°F (175°C) and prepare your cupcake pans with paper liners.

Combine hot brewed coffee and unsweetened cocoa powder in a bowl, stir until smooth, and set aside to cool slightly.

Cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time.

Whisk all-purpose flour, baking soda, and salt in another bowl. Gradually mix into the butter mixture along with cocoa-coffee mixture.

Fill cupcake liners about two-thirds full and bake for approximately 20 minutes until a toothpick comes out clean.

Allow to cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

Beat together softened unsalted butter, confectioners' sugar, caramel sauce, vanilla extract, and heavy cream until fluffy.

Frost each cooled cupcake generously with caramel buttercream using a piping bag fitted with a star tip.

Dip frosted edges into toasted coconut and drizzle with caramel sauce and chocolate syrup.