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How did I pipe these? Well I used a
large round top and piped out a circle and then made a sort of “well”
with a knife and filled it with the coconut filling! I didn’t want the
filling dripping everywhere, it may be luxurious for photos but it makes
it hard to eat!
Ingredients
Chocolate Cake:
1 box devil's food cake mix
3 eggs
1/2 C. oil or melted butter
1 C. sour cream
1/2 C. milk or buttermilk
2 tsp. vanilla extract
Caramel Frosting:
1 C. butter, softened
2 1/2 -3 1/2 C. powdered sugar
3-5 Tbsp. caramel sauce
Coconut Caramel Topping:
1 1/2 C. shredded coconut, (I used the sweetened)
1/2 C. - 1 C. caramel sauce
Chocolate ganache or melted chocolate to drizzle
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Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. In a large bowl, sift cake mix to remove any lumps and continue to add the rest of the cake ingredients. Stir until smooth.
3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. Let cool.
5.
Caramel Frosting: Beat butter until smooth. Add 2 1/2 cups powdered
sugar and beat again. Slowly add in caramel. Add more powdered sugar
to make thicker if needed.
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6.
Coconut Caramel Topping: Carefully toast coconut in a pan on the stove
or in the oven on broil. But be careful because the coconut can easily
burn! Pour into a bowl and crush up with your hands or a spoon. Just
crush it enough hot there aren't long pieces left. Pour in 1/2 cup of
the caramel sauce and stir. Depending on how thick you want the
topping, continue to add more caramel.
7.
To decorate, pipe a circle of frosting on the top of each cupcake.
Use a knife to create a "well" in the frosting and fill it with the
coconut topping. Then drizzle with melted chocolate or ganache
(chocolate melted with cream).
