↞ recipe box start page
Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the Chocolate & Coconut Cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoons vanilla extract
1 teaspoons coconut extract
1 cup shredded coconut
1 cup boiling water
For the Salted Caramel Buttercream:
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1 teaspoon salt
For the Homemade Chocolate Syrup:
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 cup cold water
a pinch of salt
a splash of vanilla extract
Heat oven to 350.
For the cupcakes:
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla and coconut extract; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Gently fold in shredded Coconut.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 3/4 full with batter. Bake 22 to 25 minutes.
For the buttercream:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
For the chocolate syrup:
In a small saucepan, whisk together sugar and cocoa powder until most of the lumps are gone. Add water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently. Remove from heat and let cool for 5 minutes, then add vanilla extract. Store in air tight container in the fridge.
Makes 24 cupcakes
view more member recipes
SAMOAS CUPCAKES
view my recipes
print
save
Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the Chocolate & Coconut Cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoons vanilla extract
1 teaspoons coconut extract
1 cup shredded coconut
1 cup boiling water
For the Salted Caramel Buttercream:
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1 teaspoon salt
For the Homemade Chocolate Syrup:
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 cup cold water
a pinch of salt
a splash of vanilla extract
Heat oven to 350.
For the cupcakes:
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla and coconut extract; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Gently fold in shredded Coconut.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 3/4 full with batter. Bake 22 to 25 minutes.
For the buttercream:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
For the chocolate syrup:
In a small saucepan, whisk together sugar and cocoa powder until most of the lumps are gone. Add water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently. Remove from heat and let cool for 5 minutes, then add vanilla extract. Store in air tight container in the fridge.
Makes 24 cupcakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Samoas Bars
by sgre52160
Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt Crust. Preheat oven to 350. Lightly grease a 13x9 inch baking pan
by sgre52160
Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt Crust. Preheat oven to 350. Lightly grease a 13x9 inch baking pan
Homemade Samoas Bars---
by suemunzlinger
Homemade Samoas Bars... Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt First, make the crust. Preheat ov
by suemunzlinger
Homemade Samoas Bars... Cookie Base: 1/2 cup sugar 3/4 cup butter, softened 1 large egg 1/2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp salt First, make the crust. Preheat ov
Homemade Samoas Bars
by sgre52160
Cookie Base: 1/4 cup sugar 6 tbsps unsalted butter, softened 1/2 large egg 1/2 tsp vanilla extract 1 cups all purpose flour 1/4 tsp salt First, make the crust. Preheat oven to 350F. Lightly
by sgre52160
Cookie Base: 1/4 cup sugar 6 tbsps unsalted butter, softened 1/2 large egg 1/2 tsp vanilla extract 1 cups all purpose flour 1/4 tsp salt First, make the crust. Preheat oven to 350F. Lightly
view more member recipes
related CDKitchen recipes
Purple Party Cupcakes
Drunken Gingerbread Men Cupcakes
Guinness-Flavored Irish Chocolate Cupcakes
Back to School Cupcakes
Chocolate Cappuccino Cupcakes