Coconut Caramel Cupcakes

Half-n-half coconut and caramel cupcakes topped with coconut buttercream and melted caramel sauce…yum…!

I was in the baking aisle of my grocery store the other day (of course!) and I saw these:

I was understandably intrigued….two flavors in one cupcake….?  This has to be better than just one lonely flavor…..?  Plus they weren’t very expensive.  I had to try them!  So I stood in front of the cake mixes pondering the possibilities… caramel sounded good…but with what?  Coconut!!!  Like those yummy Girl Scout cookies….

I grabbed two cake mixes, some caramels and some coconut.  Ready to go.  Note the two cake mixes.  If you want two flavors you need two mixes, which means that this recipe makes a TON of cupcakes.  48 to be exact.  I made 24 full size cupcakes and then used the rest of the batter making minis for a different recipe idea.  You could make the full 48 and freeze half without the toppings too- just thaw and frost when you need them!

Here’s the recipe.  Makes and frosts 48 cupcakes. (printer-friendly recipe)

INGREDIENTS:

• 1 boxed caramel cake mix (with water, oil and eggs to make according to package)
• 1 boxed white cake mix (with water, oil and eggs to make according to package)
• 1 cup shredded coconut (divided)
• 4 teaspoons of coconut flavoring (divided)
• 32 Kraft caramel candies (unwrapped)
• 1 (14 oz) can of sweetened condensed milk
• 2 1/2 sticks (1 1/4 cups) salted butter (divided)
• 2 sticks (1 cup) unsalted butter
• 3 cups powdered sugar

DIRECTIONS:

• Preheat oven to 350F degrees.
• Make both cake mixes according to box instructions
• Add 3/4 cup of shredded coconut to the white cake mix along with 2 teaspoons of the coconut flavoring.  Mix well.
• Place the rest of the shredded coconut on a small cookie sheet in oven for 10-12 minutes until toasted and browned.  Set aside to cool and use for topping at the end.
• Place cupcake liners in a cupcake pan and set batter dividers into center of cups. (get 12….I got 6 and it took longer than I wanted it to!!)
• Gently spoon batter on each side of divider and tap pan to settle batter into bottom of cup.

• Once batter is evenly spooned in on both sides, just pull divider straight up and out, leaving a half caramel/ half coconut cupcake!  (so fun!!!)
• Bake at 350F degrees according to times on boxed mix, until a toothpick inserted in the center comes out clean.

While cupcakes are baking, make your caramel sauce:

• Place 32 Kraft caramels, sweetened condensed milk and 1/4 c. (1/2 stick) of salted butter into a saucepan and heat it on high, stirring constantly, until melted and smooth (takes about 5-6 minutes).  Set aside.
• Make buttercream frosting by adding 2 sticks of salted butter, 2 sticks of unsalted butter, powdered sugar and remaining 2 teaspoons of coconut flavoring to a large mixing bowl and beating it until it is light and fluffy.
• Cool cupcakes completely.
• Mix caramel sauce (reheat a bit if it has started to harden) and dip the tops of each cupcake in the sauce.

• Allow caramel sauce to harden and cool completely (or it will melt your buttercream!)
• Place coconut buttercream in a large zip top bag that has been fitted with a piping tip in one corner.
• Pipe frosting over top of each cupcake.
• Sprinkle toasted coconut on top.
• Drizzle with any remaining caramel sauce you have left….and enjoy!!!

My thoughts:  Loved these cupcakes…so flavorful and fun!  The two-flavor center got lots of “wow”s and that caramel topping…yum….!  I would get 12 of the batter dividers.  It was just inconvenient to need to wash and dry them half way through.  I’m excited to try other color and flavor combinations now.  Super fun for school colors or sports team cupcakes (go Packers!!).  Hope you are inspired to try these.  I think you will really love them!  Enjoy!!!! ~r

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