Chocolate Caramel Coconut Cupcakes
- and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and solid coconut oil together on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and coconut extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coconut milk and shredded coconut until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no large lumps stuck at the bottom of the bowl. The batter will be slightly thick with a few lumps of shredded coconut.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
- Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cooled cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 teaspoon of caramel inside the cupcake—or however much will fit. Slice off the pointy end of the “cone” piece of cupcake you removed so that it can fit on top of the filling. Repeat with all cupcakes.
- Prepare frosting and frost cooled cupcakes. I used the Wilton #12 round piping tip. Top with any leftover caramel and toasted coconut, if desired.
