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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 358kcal 17%
Fat 18g 27%
Saturated Fat 12g 60%
Carbohydrates 45g 15%
Fiber 2g 8%
Sugar 30g 60%
Protein 4g 8%
Cholesterol 25mg 8%
Sodium 180mg 7%

Percent Daily Values are based on a 2,000 calorie diet.

Chocolate Caramel Coconut Cupcakes

Name: Chocolate Caramel Coconut Cupcakes
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 15
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

Prep 25m

Cook 22m

Total 47m

This recipe for chocolate caramel coconut cupcakes features a moist and tender coconut-infused cake, filled with rich salted caramel, and topped with decadent chocolate buttercream frosting. Perfect for any occasion and sure to satisfy your sweet tooth. Optional toasted coconut adds a delightful crunch to these indulgent treats.