Description
Indulge in the bliss of homemade Chocolate Caramel Coconut Cupcakes! Each bite features a rich chocolate cake enveloping a gooey caramel center, crowned with a fluffy coconut frosting. Perfect for birthdays, celebrations, or treating yourself, these cupcakes are sure to impress with their delightful aroma and irresistible flavor combination.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk (or non-dairy substitute)
- 1/4 cup unsalted butter, melted
- 1/2 cup coconut flakes (sweetened or unsweetened)
- 1/3 cup caramel sauce (store-bought or homemade)
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, sugar, and salt.
- In another bowl, beat the eggs with milk and melted butter until smooth. Stir in the vanilla extract.
- Gradually combine the wet mixture into the dry ingredients until just incorporated; avoid overmixing.
- Fill each cupcake liner halfway with batter. Spoon half a teaspoon of caramel sauce into each before topping with more batter.
- Bake for 18-20 minutes or until a toothpick comes out clean from the edges but slightly gooey in the center.
- For the coconut frosting, whip softened butter until creamy, then gradually add powdered sugar and coconut flakes along with a splash of milk to achieve desired consistency. Frost cooled cupcakes generously.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 271
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg