Chocolate Cupcakes with Caramel Frosting

Decadent, rich chocolate cupcakes with a nutty coconut surprise, topped with luscious caramel frosting—perfect for any occasion!

Ingredients:

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup buttermilk

1/2 cup vegetable oil

2 tsp vanilla extract

1/2 cup boiling water

1 cup sweetened shredded coconut

1 cup chopped pecans

For the Caramel Frosting:

1/2 cup unsalted butter

1 cup packed brown sugar

1/4 cup milk

2 cups powdered sugar

1 tsp vanilla extract

Instructions:

Prepare the Cupcakes:

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until smooth.

Stir in the boiling water until fully combined (the batter will be thin).

Gently fold in the shredded coconut and chopped pecans.

Bake the Cupcakes:

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely on a wire rack.

Prepare the Caramel Frosting:

In a medium saucepan, melt the butter over medium heat.

Stir in the brown sugar and milk. Bring to a boil, cooking for 2 minutes while stirring constantly.

Remove from heat and let cool for 5 minutes.

Gradually whisk in the powdered sugar and vanilla extract until smooth and creamy.

Assemble the Cupcakes:

Generously frost the cooled cupcakes with the caramel frosting.

Garnish with additional pecans or a sprinkle of shredded coconut, if desired.

Serving Suggestions:

Perfect for celebrations, gatherings, or simply when you crave a sweet treat.

Pair with a hot cup of coffee, a glass of milk, or even a scoop of vanilla ice cream for an indulgent experience.