From Sally's Baking Addiction
Chocolate Caramel Coconut Cupcakes
- Time
- 3 hr
- Makes
- 15
- Ingredients
- 16
13 things you may not have.
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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
The method
The steps live at sallysbakingaddiction.com. We don't copy them: Sally's Baking Addiction wrote this recipe, and your visit supports them.