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Toasted Coconut Caramel Cupcakes
Dessert

Toasted Coconut Caramel Cupcakes

1 h 30 minServes 14Nutri-Score D€€
from @welcometoangieskitchen8 imports0 cooked
Adapt this recipe

what you need

Ingredients

14 people
  • white chocolate (chopped)Pantry200 g
  • heavy cream (100 g for warming, 100 g cold)Dairy200 g
  • full fat coconut milk (100 g for the ganache, 100 g for the cupcakes)Pantry200 g
  • coconut extract (a few drops)Pantry3 ml
  • granulated sugar (200 g for the caramel, 150 g for the cupcakes)Pantry350 g
  • waterOther100 ml
  • unsalted butter (85 g room temperature cut into cubes for the caramel, 120 g softened for the cupcakes)Dairy205 g
  • vanilla bean powder (1/2 tsp for the caramel, 1/2 tsp for the cupcakes)Spices3 g
  • flaky sea salt (a big pinch)Spices3 g
  • eggs (large)Other2 pieces
  • plain yogurtDairy150 g
  • sunflower oilPantry50 g
  • all purpose flourGrains235 g
  • baking powderPantry8 g
  • fine salt (1/2 teaspoon)Spices3 g
  • dried coconut (toasted, 30 g for the batter and 30 g for topping)Pantry60 g

per serving

Nutrition

409kcal

Carbs
44 g
Proteins
3 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Immersion blender
  • Hand mixer
  • Frying pan
  • Muffin pan
  • Oven
  • Cooling rack
  • Piping bag ×2

step by step

Method

  1. Prepare the coconut ganache (one day ahead)

    • Warm the heavy cream in a pot until it comes to a simmer.
    • Pour the hot cream over the white chocolate in a bowl and let it sit for five minutes.
    • Blend with an immersion blender until smooth.
    • Add the remaining cold heavy cream, coconut milk and coconut extract, then blend until smooth.
    • Cover with plastic wrap touching the surface and refrigerate for 12 to 24 hours.
    Step 1

  2. Prepare the caramel (one day ahead)

    • Add the sugar and water to a saucepan over high heat and let most of the water evaporate without stirring.
    • When the bubbles slow down and most of the water has evaporated, reduce the heat to medium and cook until amber.
    • Off the heat, mix in the heavy cream, returning to the heat if lumps form.
    • Mix in the butter until smooth, then add the salt and vanilla.
    • Transfer to a jar and refrigerate for 12 to 24 hours.
    Step 2

  3. Toast the coconut and preheat the oven

    • Toast the dried coconut in a skillet until golden brown, then set aside.
    • Preheat the oven to 180 °C and line a cupcake tin with cupcake liners.
    Step 3

  4. Make the cupcake batter

    • Combine the softened butter with the granulated sugar.
    • Add the eggs along with the vanilla and mix until fully incorporated.
    • Add the coconut milk, oil and yogurt and mix until smooth.
    • Add the flour, salt and baking powder and mix until just combined, then fold in the toasted coconut.
    Step 4

  5. Bake the cupcakes

    • Scoop the batter into the prepared cupcake tin.
    • Bake for about 18 minutes or until a toothpick comes out clean.
    • Cool in the tin for 5 minutes, then transfer to a wire rack, cover with a tea towel and cool completely.
    Step 5

  6. Whip the frosting

    • Take the ganache out of the fridge and pour it into a large bowl.
    • Whip with an electric hand mixer or stand mixer until thick and pipeable.
    • Transfer the ganache and the caramel into two separate piping bags.
    Step 6

  7. Fill and frost the cupcakes

    • Using the back of a piping tip, cut out a hole in the center of each cupcake.
    • Fill each cupcake with caramel and place the cut out piece back on top.
    • Frost each cupcake with a little coconut frosting, dip the top into the toasted coconut and drizzle with more caramel.
    Step 7
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