Chocolate Caramel Coconut Cupcakes

Description

Chocolate caramel coconut cupcakes with salted caramel filling, milk chocolate frosting, and fluffy coconut cupcakes.

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

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3-4 liners—this recipe makes about 15-16 cupcakes. Set aside.