CARAMEL COCONUT CUPCAKES

CARAMEL COCONUT CUPCAKES

Toasty coconut goes perfectly with salted caramel frosting 

Ingredients 

1 cup steaming hot water

1/3 cup dutch process cocoa- 30 grams

1 teaspoon instant coffee- optional

1 1/4 cups All Purpose flour- 155 grams

1/2 cup white sugar- 100 grams

1/2 cup brown sugar, packed- 100 grams

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon vinegar, white or cider

EASY CARAMEL FROSTING 

16 Tablespoons unsalted butter, room temp

2 cups confectioners sugar

1/3 cup quality caramel sauce

1.5 teaspoons vanilla

1/4 teaspoon fine salt

1.5 cups coconut flakes, toasted

Preheat oven to 350*F. Line a cupcake pan with 12 liners. In a small bowl whisk to combine the hot water, cocoa powder and instant coffee. Set aside.In a medium mixing bowl whisk to combine the flour, sugars, baking soda, and salt. Add the water/cocoa mixture, vegetable oil, vanilla and vinegar to the dry ingredients. Whisk to combine and then continue whisking vigorously for 30 seconds. Divide the batter evenly between the 12 paper liners. Bake for 23-25 minutes until a toothpick inserted near the center of the cupcakes comes out with a few moist crumbs.

 Remove the cupcakes from the pan and let them cool completely on a cooling rack.

 To make buttercream

 Beat the softened butter with a stand or hand mixer until light and smooth. Add the confectioners sugar, caramel sauce, vanilla and salt. Mix on low to combine and then whip on medium high speed for 2-3 minutes. Scrape the bowl and beater. Turn the mixer back onto medium high and beat another 2-3 minutes. Frost the cupcakes as desired, a garnish with coconut.