Description

Savor the delightful fusion of rich chocolate, gooey caramel, and tropical coconut in these irresistibly moist cupcakes. Each bite reveals a luscious caramel center, beautifully topped with fluffy coconut frosting and toasted coconut flakes. Perfect for celebrations or a sweet treat on any day, these cupcakes are sure to impress your friends and family with their stunning appearance and unforgettable taste.

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup cocoa powder
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
2 large eggs
1 cup whole milk (or almond milk)
⅓ cup vegetable oil
1 tsp coconut extract
½ cup caramel sauce (store-bought or homemade)
½ cup toasted coconut flakes

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
In another bowl, mix eggs, milk, vegetable oil, and coconut extract until smooth.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined (lumps are fine).
Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let the cupcakes cool slightly before removing the center with an apple corer or knife; fill with caramel sauce.
Frost with coconut frosting and top with toasted coconut flakes before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg