Melt chocolate chips and butter in a large bowl in a double boiler or in the microwave until smooth and well combine.
Stir in coconut flour, tapioca flour, eggs, vanilla, baking soda and salt. Combine until well mixed.
Use an ice cream scoop to add a scoop of batter to each muffin tin. I used a silicone muffin liner, but feel free to use a regular muffin tin with liners. Fill each tin ½ full. This should make 10-12 cupcakes.
Place in oven and bake for 25-30 minutes until cooked through. Then remove from oven, place on cooling rack and let cool completely.
While the cupcakes cool, begin to make the donuts. Place dried dates in a food processor and pulse to break down. Then add applesauce, melted coconut oil, and eggs to the food processor and puree until smooth.
Add coconut flour, vanilla, cinnamon, baking powder, and a pinch of salt and puree once more until combine.
*To make the donuts easy to pour and keep them a round shape, place donut puree into a plastic bag or pastry bag, cut the end off of the plastic bag so you can squeeze to mixture in a circle in the donut maker.
Heat up a mini donut maker, grease the donut maker maker or pan, and use the bag to squeeze about 2 tablespoons of the mixture into each donut round.
Cook for 5-7 minutes or until cooked through. This should make 10-12 donuts.
Remove donuts once cooked through and let rest and cool on a wire rack.
Lastly, make the caramel while the donuts are cooking and cooling. Find the recipe here.
Once caramel is done cooking and is thick, place in a shallow bowl for easy dipping.
Now time to make the cupcakes. Start stacking: a cupcake, topped with a scoop of ice cream, then dip each top of a donut into the caramel and place on top of ice cream.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/caramel-donut-ice-cream-topped-chocolate-birthday-cupcakes/