Description
Decadent chocolate caramel coconut cupcakes featuring fluffy coconut-infused cake, a luscious salted caramel center, and smooth milk chocolate frosting, finished with optional toasted coconut for extra texture and flavor.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1/4 cup (56g) unrefined coconut oil, solid (not melted or liquid)
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1/2 cup (120ml) canned coconut milk, at room temperature
Other Ingredients
- 3/4 cup (60g) sweetened shredded coconut
- Salted caramel for filling, cooled for 30 minutes
- Chocolate buttercream frosting for topping
- Optional: toasted coconut for topping
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Line a second pan with 3-4 liners to accommodate about 15-16 cupcakes. Set pans aside.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Fats and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and solid coconut oil on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue beating on high for 2 minutes until well creamed. Scrape sides and bottom of the bowl as needed.
- Add Egg Whites and Extracts: Add the egg whites, vanilla extract, and coconut extract to the creamed mixture. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down bowl sides and bottom.
- Incorporate Dry Ingredients and Liquids: With mixer on low, gradually add the dry ingredients until just incorporated. While still on low, slowly add the coconut milk and shredded coconut. Mix gently to combine without overmixing, ensuring no large lumps remain.
- Fill Cupcake Liners and Bake: Spoon the batter into the liners, filling each about two-thirds full to prevent overflow. Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Fill Cupcakes with Caramel: Once cooled, use a sharp knife to cut a 1-inch deep hole in the center of each cupcake, removing a cone-shaped piece. Fill the cavity with about 1 teaspoon of cooled salted caramel. Slice the pointy end off the removed cone piece so it fits on top of the caramel, then replace it.
- Frost and Decorate: Frost the filled cupcakes with chocolate buttercream frosting using a piping tip such as Wilton #12 round. Optionally, top with leftover caramel and toasted coconut for added texture and flavor. Store cupcakes in a carrier for transport or serving.
Notes
- Make ahead: Cupcakes can be baked 1 day in advance, covered at room temperature. Frosting can also be made a day ahead and refrigerated.
- Storage: Leftover cupcakes keep well covered tightly in the refrigerator for up to 3 days.
- Freezing: Frosted or unfrosted cupcakes freeze up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Ensure coconut oil is solid for proper creaming and texture in cupcake batter.
- For easier cupcake filling, see additional resources or tutorials on cupcake coring and filling techniques.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
