Chocolate Caramel Coconut Cupcakes
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Sally's Baking Addiction · by Sally★ 5.0

Chocolate Caramel Coconut Cupcakes

NUTRITION · PER SERVING180M COOK
CAL 14%·PRO 6%
CARBS 47G66% OF CAL
1G FIBER0G ADDED0G INTRINSIC11G OTHER35G TOTAL SUGAR
FAT 15G46% OF CAL
9G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy coconut cupcakes filled with salted caramel and topped with milk chocolate frosting and toasted coconut. A tropical-chocolate dessert perfect for celebrations or special occasions.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 15
  • 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
SODIUM
174MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.