Snickers Coconut Caramel Cupcakes Recipe

It's a miracle I baked a dessert. Hot temperatures, like in the oven. Not the subfreezing ones I've been hiking in. It was hard to think outside the ice cream box, but Wednesday's snowfall helped. As the sun has been gone since late Tuesday night, I have been freezing my butt off. 

Ingredient

COCONUT CARAMEL SAUCE – 1/8 cup water – 1/4 cup brown sugar – 1/2 cup canned coconut milk – 1 teaspoon vanilla extract – 1/4 teaspoon sea salt CUPCAKES – 1 cups all purpose flour – 1/2 cup cocoa powder – 3/4 teaspoon baking soda – 3/4 teaspoon baking powder – 1/2 teaspoon salt – 1/2 cup sugar – 1 egg – 2 teaspoons vanilla extract – 1/2 cup coconut milk – 1/4 cup canola oil – 1/2 cup strong brewed coffee hot

Ingredient

NOUGAT FILLING + CHOCOLATE GANACHE – 2 tablespoons coconut oil melted – 1/4 cup sugar – 1/4 cup canned coconut milk – 3/4 cup marshmallow fluff – 1/8 cup creamy peanut butter – 1 teaspoon vanilla extract – 1/3 cup coconut toasted – 1/3 cup peanuts chopped, plus more for topping – 4 ounces milk chocolate chopped – 1/4 cup coconut milk CARAMEL FROSTING – 2 sticks butter softened – 1 3/4 cup powder sugar or more – 1/4 cup coconut caramel sauce – 1/4 cup toasted coconut plus more for topping – 1 tablespoon shredded sweetened coconut

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1

Make Coconut Caramel Sauce first. Mix coconut milk, vanilla, and salt in a small bowl. Set aside. Mix brown sugar and water in a small saucepan over medium-high heat. Boil mixture. 

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2

Watch and stir as it boils until caramel-scented, golden, and light brown. Approximately 5-6 minutes. After browning, slowly pour in the coconut milk mixture and stir fast. Sugar stiffens around the whisk but melts. 

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3

Continue whisking! Over medium-high heat, cook until mixture thickens and turns light caramel, about 5 minutes more. Set aside after cooking. Preheat oven to 350. 

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4

Mix flour, cocoa powder, baking soda, salt, and sugar in a stand mixer or large bowl. Whisk together. Mix coconut milk, egg, canola oil, and vanilla in a small bowl. 

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5

Add to flour mixture after barely stirring. After pounding thoroughly, add warm coffee. Beat well to smooth mixture. Put muffin liners in and measure 1/4 cup batter per cup.  

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6

Bake 15-18 minutes. Cool completely before filling and frosting. Make icing while cupcakes bake. Mix butter with an electric mixer until creamy. On low, slowly add powdered sugar to mixer.  

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7

Mix until combined by gradually increasing mixer speed. Beat 1/3 cup coconut caramel sauce into butter/powdered sugar until combined. Beat 2-3 minutes, scraping bowl edges and bottom.  

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8

Mix shredded and roasted coconut just until blended. As the cupcakes cool, make the nougat filling and chocolate ganche. Coconut oil melts in a pot on medium. Stir sugar and coconut milk to dissolve, then boil. 

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9

Cook 5 minutes, stirring often. Smoothly mix marshmallow fluff, peanut butter, and vanilla. Add roasted coconut, sweetened coconut, and peanuts after leaving fire. 

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Ganache is made by melting 4 ounces of milk chocolate and 1/4 cup coconut milk in a heatproof bowl in the microwave on 30-second intervals or slowly in a sauce pan on the stove. 

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Vegan Gooey Chocolate Doughnuts Recipe 

also see

also see

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