Toasted Coconut Caramel Chocolate Cupcakes
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (16)

Toasted Coconut Caramel Chocolate Cupcakes

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 7%
CARBS 42G34% OF CAL
3G FIBER8G OTHER31G TOTAL SUGAR
FAT 37G68% OF CAL
20G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chocolate cupcakes with toasted coconut, caramel, and chocolate ganache frosting. Rich, decadent, and packed with tropical and chocolate flavor.

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

Nutrition & ingredients

Ingredients

serves 12
  • 1/4 cup water
  • 1/2 cup brown sugar
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 1 1/8 cups all purpose flour
  • 1/4 cup dark chocolate cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup coconut milk
  • 1/2 cup canola oil
  • 1/4 cup strong brewed coffee (cooled to room temp.)
  • 1/4 cup chocolate chips
  • 2 sticks (1 cup) butter (softened)
  • 1 1/4 cups powdered sugar + more if needed
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut milk
  • 1/4 cup shredded (sweetened coconut)
  • 1/4 cup shredded coconut (toasted, plus more for sprinkling)
PREP
20M
SODIUM
348MG
ESTIMATE
COMPLETE

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