Here’s a breakdown of the ingredients, construction, variations, and tips for these Chocolate Coconut Pecan Cupcakes with Caramel Frosting:
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ½ cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Caramel Frosting:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Construction
Cupcakes:
- Preheat and Prepare:
- Preheat oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Wet Ingredients:
- Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
- Beat on medium speed until smooth.
- Boiling Water:
- Gradually stir in the boiling water. The batter will be thin—this is normal.
- Add Mix-ins:
- Fold in shredded coconut and chopped pecans for texture and flavor.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Caramel Frosting:
- Cook the Base:
- In a saucepan over medium heat, melt the butter.
- Stir in brown sugar and milk. Bring the mixture to a boil, and let it boil for 2 minutes, stirring constantly.
- Cool and Blend:
- Remove from heat and let the mixture cool for 5 minutes.
- Gradually stir in powdered sugar and vanilla extract until smooth and creamy.
- Frost the Cupcakes:
- Spread or pipe the caramel frosting onto the cooled cupcakes.
- Garnish with additional chopped pecans if desired.
Variations
- Flavor Enhancements:
- Add ½ tsp cinnamon or a pinch of nutmeg to the batter for a warm spice kick.
- Replace vanilla extract in the frosting with maple or almond extract for a unique twist.
- Topping Options:
- Sprinkle toasted coconut on top of the frosting for added crunch.
- Drizzle melted chocolate or salted caramel over the frosted cupcakes.
- Healthier Options:
- Substitute whole wheat flour for half of the all-purpose flour.
- Use unsweetened shredded coconut and reduce the sugar slightly.
- Nut-Free Version:
- Replace pecans with chocolate chips or leave them out entirely.
Tips
- Room Temperature Ingredients:
Use room temperature eggs and buttermilk for a smoother batter. - Toasting Nuts and Coconut:
Toast the pecans and coconut lightly before adding them to the batter for enhanced flavor. - Frosting Consistency:
If the frosting is too thick, add a teaspoon of milk at a time until the desired consistency is achieved. - Storage:
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Enjoy these indulgent cupcakes, perfect for any occasion!