Go Back
Homemade Toasted Coconut Caramel Chocolate Cupcakes photo

Toasted Coconut Caramel Chocolate Cupcakes

Indulge in these decadent Toasted Coconut Caramel Chocolate Cupcakes! Moist, rich chocolate cupcakes with gooey caramel and crunchy toasted coconut.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Caramel:
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
For the Cupcakes:
  • 1 1/8 cups all-purpose flour
  • 1/4 cup dark chocolate cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 unit egg
  • 2 teaspoons vanilla extract
  • 3/4 cup coconut milk
  • 1/2 cup canola oil
  • 1/4 cup strong brewed coffee cooled to room temperature
  • 1/4 cup chocolate chips
For the Frosting:
  • 2 sticks butter softened
  • 1 1/4 cups powdered sugar + more if needed
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut milk
For Topping:
  • 1/4 cup shredded sweetened coconut
  • 1/4 cup shredded coconut toasted, plus more for sprinkling

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cupcake liners
  • Muffin tin
  • Cooling rack

Method
 

Directions:
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for the batter.
  2. In a small saucepan over medium heat, combine 1/4 cup water and 1/2 cup brown sugar. Stir until the sugar dissolves, then add 1 cup coconut milk, 2 teaspoons vanilla extract, and 1/2 teaspoon sea salt. Allow the mixture to simmer for about 10 minutes until it thickens slightly. Remove from heat and let it cool.
  3. In a large mixing bowl, whisk together 1 1/8 cups all-purpose flour, 1/4 cup dark chocolate cocoa powder, 1 1/4 teaspoons baking soda, and 1/2 teaspoon salt.
  4. In another bowl, combine 1/2 cup sugar, 1 egg, 2 teaspoons vanilla extract, 3/4 cup coconut milk, 1/2 cup canola oil, and 1/4 cup strong brewed coffee. Mix until smooth.
  5. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix. Gently fold in 1/4 cup chocolate chips.
  6. Scoop the batter into the lined muffin tin, filling each liner about two-thirds full.
  7. Using a spoon, add a small amount of the cooled coconut caramel into the center of each cupcake batter. It will sink during baking, creating a delicious gooey center.
  8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the cupcake comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a cooling rack.
  9. In a large mixing bowl, beat 2 sticks (1 cup) of softened butter until creamy. Gradually add 1 1/4 cups powdered sugar, mixing until combined. Add 1 tablespoon vanilla extract and 2 tablespoons coconut milk, mixing until smooth and fluffy. If the frosting is too thick, add more coconut milk as needed.
  10. Once the cupcakes have completely cooled, generously frost each with the coconut buttercream. Sprinkle the tops with 1/4 cup of shredded toasted coconut for an extra crunch.

Notes

  • Ensure your ingredients are at room temperature for optimal mixing.
  • Toast shredded coconut just before adding it to the frosting for a fresher flavor.
  • Use high-quality cocoa powder for a richer chocolate taste.
  • Let the caramel cool completely before adding it to the cupcakes for the best texture.