Cooking oil spray, for greasing
½ cup plain flour
¼ cup brown sugar
2 Tbsp desiccated coconut
50g unsalted butter, melted
¼ cup golden syrup
Extra 50g unsalted butter, chopped
395g sweetened condensed milk
80g dark chocolate, chopped
Preheat oven to 160C. Grease a 24-hole, 1½-Tbsp capacity mini muffin tin with cooking oil spray. Line an oven tray with baking paper.
Put flour, sugar, coconut and butter in a large bowl and stir until well combined.
Press 1 firmly packed teaspoonful of mixture into each tin hole. Bake for 10 minutes.
Meanwhile, put golden syrup and extra butter in a small saucepan over a medium heat, stirring until butter melts. Bring to the boil and cook for a further 1 minute. Add condensed milk and cook, stirring, for 3 minutes or until mixture has thickened and slightly darkened in colour.
Spoon syrup mixture onto baked bases, using enough to fill pan holes to the top. Bake for 8 minutes or until bubbling and lightly golden. Set aside for 2 minutes to cool. Using a small knife, pierce a hole between caramel cup and tin to form an air gap. Using a tea towel to hold hot pan, turn out cups onto prepared tray, tapping base of pan to help them to fall out. Turn cups over so caramel is on top. Set aside to cool to room temperature.
Melt dark chocolate in a medium heatproof bowl over a small saucepan of simmering water, stirring until smooth. Spread chocolate on top of each caramel cup and smooth surface. Set aside for 30 minutes or until chocolate has set. Serve.