Wow! That name was a mouthful, but it fits. These cupcakes are a mouthful. A mouthful of yum! They are a chocolate cupcake frosted with caramel frosting, drizzled with caramel sauce, sprinkled with toasted coconut and then drizzled with chocolate. Hungry?
Think of it like a girl scout cookie-a Samoa-but in cupcake form! They taste great, plus they are pretty right?
Oh cupcakes make me really happy.
Chocolate Caramel Coconut Cupcakes:
Start by making you chocolate cupcakes. Here is the recipe:
- 1 Devil’s Food Cake Mix
- 1 5.9 oz. box of instant chocolate pudding
- 1 C sour cream
- 1 C vegetable oil
- ½ C water
- 4 eggs
- 1Tbsp vanilla
Spoon the cupcake batter into muffin tins lined with cupcake papers. Fill them about 2/3 full or a little less.
Bake for 18-22 minutes (until they are just barely done-I always do exactly 18) at 350 degrees.
Next you will need your caramel frosting. I make this with homemade caramel, though you can use store bought if you want to make it easier.
Here is the caramel sauce recipe:
Caramel Sauce Recipe:
- 1 C Sugar
- 6 Tbsp butter (at room temperature)
- 1/2 C Heavy Cream (at room temperature)
Read through all of these instructions before you begin so that you are prepared because you need to move fast.
Pour sugar into a pot on the stove and begin to cook over medium high heat.
As the sugar starts to melt it will clump into little sugar rocks. Begin to whisk it at this time. Keep whisking and it will start to melt into a liquid. If the sugar gets stuck inside your whisk, switch to a spoon for a while.
Keep whisking and stirring until the temperature reaches 350 degrees or it’s a nice, deep amber color.
Then, stir in your butter. Once that is fully incorporated, add your heavy cream and mix that in. Keep mixing until you can get all of the lumps out.
Let this sit for about 10 minutes or so to set up.
Then, make it into frosting:
Caramel Frosting Recipe:
- 2 sticks of softened butter
- 3-4 C powdered sugar
- About 1/4 cup of milk
- About 1/2 C of your caramel sauce that you just made
Mix all of this together. If it’s too thick, add more milk. If it’s too runny, add more powdered sugar. You want it fairly thick.
Get your coconut ready.
How to Toast Coconut:
On a stovetop, in a saucepan pour your 1 C coconut. Turn the heat to about medium high and stir your coconut. Keep stirring until it begins to brown. Allow it to become lightly browned and then remove from heat. This process should take 5-10 minutes.
Then frosting your cupcakes. To do this I put the frosting in a ziplock bag and snip off one corner. Then use that to pipe the frosting on in a spiral motion.
Drizzle with caramel.
Sprinkle with coconut.
Then melt some chocolate (chocolate chips will work). Add a little shortening to make it thinner and drizzle this on the top. Then eat!
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