Chocolate Caramel Coconut Cupcakes
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
- 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*
- 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
- 1
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 3-4 liners—this recipe makes about 15-16 cupcakes. Set aside.
- 2
Make the cupcakes
- 3
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- 4
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and solid coconut oil together on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and coconut extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coconut milk and shredded coconut until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no large lumps stuck at the bottom of the bowl. The batter will be slightly thick with a few lumps of shredded coconut.
1 min - 5
Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
22 min - 6
Fill the cupcakes
- 7
Using a sharp knife, cut a circle/hole into the center of the cooled cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 teaspoon of caramel inside the cupcake—or however much will fit. Slice off the pointy end of the “cone” piece of cupcake you removed so that it can fit on top of the filling. Repeat with all cupcakes. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
- 8
Prepare frosting and frost cooled cupcakes. I used the Wilton #12 round piping tip. Top with any leftover caramel and toasted coconut, if desired. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
