Toasted Coconut Caramel Chocolate Cupcakes Recipe

I made them on a lark the other day since Asher lighted up and said cupcakes when I asked what we should make. I should have expected her to say cupcakes. Asher wants cookies for breakfast.

Ingredient

– COCONUT CARAMEL SAUCE – 1/4 cup water – 1/2 cup brown sugar – 1 cup coconut milk – 2 teaspoons vanilla extract – 1/2 teaspoon sea salt – CUPCAKES – 1 1/8 cups all purpose flour – 1/4 cup dark chocolate cocoa powder – 1 1/4 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup sugar – 1 egg – 2 teaspoons vanilla extract – 3/4 cup coconut milk – 1/2 cup canola oil – 1/4 cup strong brewed coffee cooled to room temp. – 1/4 cup chocolate chip – VANILLA COCONUT FROSTING – 2 sticks (1 cup) butter softened – 1 1/4 cups powdered sugar + more if needed – 1 tablespoon vanilla extract – 2 tablespoons coconut milk – 1/4 cup shredded sweetened coconut – 1/4 cup shredded coconut

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

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Watch and stir as it boils until it smells like caramel and turns golden, then light brown. Approximately 5-6 minutes. When it turns brown, slowly pour in the coconut milk mixture, stirring constantly and quickly. 

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The sugar will stiffen around the whisk but melt. Continue whisking! Keep cooking over medium-high heat for 5 minutes more until mixture thickens and turns light caramel. Stop cooking and set aside. 

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Pre-heat oven to 350. Mix flour, cocoa powder, baking soda, salt, and sugar in a stand mixer or large bowl. Combine with whisk. Mix coconut milk, egg, canola oil, and vanilla in a small bowl.  

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Add to flour mixture after lightly stirring. Add the warm coffee after beating until well blended. Smooth the mixture by beating well. Add chocolate chips. Put liners in a muffin tin and measure 1/4 cup batter per cup. 

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Bake 15-18 minutes. Cool thoroughly before filling and icing. Make icing while cupcakes bake. In an electric mixer, cream butter until smooth. Slowly add powdered sugar to the mixer on low. 

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Increase mixer speed gradually and add vanilla. Beat for 2-3 minutes, scraping bowl sides and bottom. Mix in coconut milk. Whip and scrape for 4-5 more minutes. Coconut milk can be added 1 teaspoon at a time to thin icing. 

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I prefer my thin, less sugary mixture, so gradually add powdered sugar until it thickens. Mix in shredded and toasted coconut until just blended. 

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Cupcake assembly: Cut each cupcake's centre into a cone with a little paring knife. After filling the hole with coconut caramel sauce, replace the cone top (chop off the tip). 

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Put Vanilla Coconut Frosting in a tipped pastry bag. Pipe or knife-spread frosting on each cupcake to make a swirl. Optional: top with toasted coconut and coconut caramel sauce. 

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Death By Chocolate Cupcakes Recipe 

also see

also see

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