Years ago I made Samoa Bars, they were just like the Girl Scout cookies but with no preservatives and WAY cheaper (sorry Girl Scouts!) I decided it was time to make a cupcake version of those delicious cookies.
They were delicious- moist, crunchy from the toasted coconut and salty from the caramel topping. Everything you want out of a cupcake and MORE!
Chocolate Caramel Coconut Cupcakes
(makes 12 cupcakes)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
Vanilla Butter Cream Frosting:
1/2 cup (1 sticks) salted butter, softened
3 cups sifted powdered sugar
1 teaspoon pure vanilla extract
2-4 Tablespoons whipping cream
1 cup shredded or shaved coconut, toasted
1 cup chocolate chips, melted
1/2 cup caramel topping
1. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place all ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, 2-3 minutes. Divide the batter between the 12 cupcake liners.
2. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the cupcake portion of the cupcake, comes out clean. Cool the cupcakes completely before adding the frosting.
4. For Vanilla Butter Cream Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and slowly add the whipping cream one tablespoon at a time until desired consistency is reached. Frost the cooled cupcakes with as much or as little frosting as you’d like.
6. Toast coconut at 350 degrees F for 5-7 minutes. Toss the coconut after 2-3 minutes to make sure coconut is toasted evenly. Once golden brown, remove from the oven and let it cool completely.
7. Melt 1 cup of chocolate chips on 50% heat in a heat proof bowl in the microwave for 60 seconds. Stir with a spoon and cook for another 30 seconds if its not completely melted. Put melted chocolate in a ziploc bag and snip a very small hole in one of the bottom corners. Do the same with 1/2 cup of caramel topping. Set aside.
8. Roll the top of the cupcake in toasted coconut. Next, drizzle some of the caramel and chocolate over the top.
9. Refrigerate for at least one hour before serving to ensure the caramel and chocolate hardens. Enjoy!