Description

Indulge in the heavenly delight of Chocolate Caramel Coconut Cupcakes. These luscious treats feature a fluffy chocolate cake base topped with creamy caramel and toasted coconut flakes, creating an explosion of flavor in every bite. Perfect for any occasion, from birthday celebrations to cozy weeknights, these cupcakes will surely make your taste buds dance with joy. Easy to prepare and visually stunning, they are bound to be a hit at your next gathering.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
2 large eggs (room temperature)
1/2 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup sweetened coconut flakes (toasted)
1/2 cup caramel sauce (for drizzling)

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until combined.
In another bowl, beat the eggs and mix in the buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined; avoid overmixing.
Fold in the toasted coconut flakes.
Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool before drizzling with caramel sauce.

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

Nutrition

Serving Size: 1 cupcake (80g)
Calories: 290
Sugar: 24g
Sodium: 150mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg