The Pioneer Woman Tasty Kitchen
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Chocolate Caramel Coconut Cupcake

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

This may be the best cupcake ever!!! If you like chocolate, caramel and coconut all combined into a delightful taste of baked goodness this is the one for you. The flavor combination comes from one of my favorite Girl Scout cookies – The Samoa or Caramel deLight.

Ingredients

  • FOR THE CUPCAKES:
  • 2 cups Sugar
  • 2 cups All-purpose Flour
  • ¾ cups Cocoa
  • ¼ teaspoons Salt
  • 1 teaspoon Baking Powder
  • 2 teaspoons Baking Soda
  • ½ cups Vegetable Oil
  • 2 whole Eggs
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Brewed Coffee
  • _____
  • FOR THE FILLING:
  • 52 pieces Caramels
  • 1 cup Half-and-half
  • _____
  • FOR THE FROSTING/TOPPING:
  • 8 Tablespoons Butter, At Room Temperature
  • 3 cups Confectioners Sugar (Sifted)
  • 3 Tablespoons Milk
  • 1 teaspoon Coconut Flavor
  • ½ cups Sweetened Coconut Flakes, Toasted

Preparation

For cupcakes:
-In one bowl, sift dry ingredients together (sugar, flour, cocoa, salt, baking powder, baking soda).
-In separate mixing bowl, add oil, eggs, milk, vanilla and coffee. Stir to combine.
-Add dry ingredients to wet mixture and beat until well mixed. Batter will be thin.
-Scoop into 2, 12-cup cupcake pans and bake at 350 degrees for 15-17 minutes. Do not over-bake. Cupcakes are done when an inserted toothpick comes out clean.
-Cool completely before filling and frosting.

For filling:
-Unwrap caramels and place in microwave safe bowl with half & half.
-Cook on high for 2-3 minutes or until caramels melt.
-Fill cupcakes by using a small paring knife to cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
-Fill each cupcake with about 1 tablespoon of caramel mixture.
-Top off the filling with the flat circle of cake to plug the hole and keep the filling in place.

For frosting:
-Beat butter with electric mixer until light and fluffy (about 30 seconds).
-Add confectioners’ sugar, milk and coconut flavor. Mix on low speed until combined. Increase speed to medium and beat until light and fluffy (about 1 min).
-Add another tablespoon of milk if frosting is too stiff.

To toast coconut:
-Preheat oven to 325ºF.
-Spread coconut shavings on a rimmed baking sheet and bake, stirring once or twice, until golden, about 5 to 10 minutes. If toasting sweetened coconut, check and stir more frequently because the sugar can cause irregular browning.

Frost cooled, filled cupcakes. After frosting cupcakes, sprinkle with toasted coconut and drizzle with remaining caramel.

2 Comments

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lizzy4810 on 1.24.2012

This is the best cupcake recipe I have ever made!! Oh my goodness, it was yummy!

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prairieprincess on 10.4.2011

Not sure where I went wrong but mine ended up bubbling up all over my oven and never did set up. I had to POUR them out of the pan into the trash can after the recommended cooking time. :( I’m nervous to try again but they look so good that I just might. The measurements are correct though right?

5 Reviews

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zimmsbride on 10.12.2012

I made these for my birthday last year and my brother-in-law loved them so much I made a pan just for him after his surgery. I think I’m on his good side because he says these are the best cupcakes ever. Note: we’re not coconut people so I leave that off.

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lizzy4810 on 1.24.2012

This is the best cupcake recipe I have ever made!! Oh my goodness, it was yummy! Too good for words!!

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Deb Carr on 6.11.2011

I made these for my son’s girlfriends b-day. She’s not a fan of caramel (I know … what’s that about?) so I used this filling: 1/4 c butter, 1/4 c shortening, 2 c powdered sugar, pinch salt, 3 T milk (whole) & 1 tsp vanilla. Other than that, I followed the cake and frosting recipe. They were a HUGE hit!

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mommyhughes on 2.12.2011

I have made these cupcakes many times now, only without coconut. My caramel wound up being a little runny, so beware of that. I use this cupcake batter for many cupcakes now. Fantastic!!!

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goodforyoublog on 8.6.2010

These cupcakes are in fact fabulous! The cake is moist and delicious, the caramel is creamy, and the frosting is so tasty. The combination of all three ingredients is perfection. I love these!

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