Preheat oven to 350 degrees F (180 degrees C). Line a 12-hole muffin tin with muffin tin liners.
In a large bowl, use an electric mixer to beat the Unsalted Butter (180 gram) and the Caster Sugar (150 gram) until soft and creamy.
In a large bowl, mix Self-Rising Flour (150 gram), Salt (1/2 teaspoon), Unsweetened Cocoa Powder (3 tablespoon) and Baking Powder (1 teaspoon).
In another medium-size bowl, mix together the Egg (3), Whole Milk (4 tablespoon), and Dark Chocolate (100 gram). Place the liquid mixture into the butter and sugar mixture. Mix until smooth.
Fill the muffin tin liners with 2/3 cup of the mixture in each cup. Use an ice cream scoop to obtain same-size cupcakes. Place the muffin tin in the warm oven and bake for 20 minutes or until a skewer comes out clean. Once baked, cool the cupcakes on a cooling rack for frosting.
To make the frosting, use an electric whisk to slowly beat together Unsalted Butter (240 gram), Powdered Confectioners Sugar (500 gram) and Whole Milk (3 tablespoon) until smooth and fluffy. Then add the Amlou (120 gram) and gently combine with the frosting.
Use a cupcake corer or a knife to create a well in each cupcake going no more than halfway down the center. Fill each well with Caramel Sauce (1/2 cup). Using a piping bag will help obtaining a neat result.
Pipe a tall mound of frosting on each cupcake. Place the cupcakes in the fridge for 30 minutes or until the frosting is very firm.
To make the frosting coating, place the Dark Chocolate (200 gram) and Coconut Oil (2 tablespoon) in the Panasonic Microwave Oven and stop to stir every 15 seconds until smooth and creamy. Cool the chocolate until it reaches room temperature.
To coat, place the melted chocolate into a large deep bowl. Dip the frosting part of the cupcakes into the chocolate, making sure you let the excess of chocolate dripping back inside the bowl once the cupcakes have been dipped.
Place in the fridge for 10 minutes to firm up before eating. Cooking results may vary depending on microwave oven used.