DIY Coconut Island Crunch Cupcakes
Do you love the combination of caramel, coconut and chocolate? Well you are going to love these Coconut Island Crunch cupcakes. They are perfect anytime of year, especially when you are craving Girl Scout Samoas, but there aren't anywhere to be found.
I love creating new cupcake flavors and this is one was made for someone special, my Mom. I know she loves Samoas, so I guessed she might like these... and she did. I used my favorite chocolate cupcake recipe, caramel buttercream frosting, toasted coconut and topped these cupcakes with a pretty melted chocolate drizzle. YUM!
COCONUT ISLAND CRUNCH CUPCAKES
These Coconut Island Crunch cupcakes are delicious. Here is the list of items you will need to get started.
- 24 Chocolate Cupcakes (My favorite chocolate cupcake recipe)
- 2-3 Cups of Flaked Toasted Coconut (Here is how I toast coconut)
- 1/2 Cup Semi Sweet Chocolate Chips (melted)
- Caramel Buttercream Frosting...see recipe below.
CARAMEL BUTTERCREAM FROSTING
CLICK HERE TO PRINT
INGREDIENTS:
- 1 cup butter, room temperature
- 2 cups powdered sugar
- 1 cup caramel sauce (Smuckers works great)
- 1 teaspoon vanilla extract
DIRECTIONS:
Step 1: Place your butter in a large bowl and beat it on medium speed until all smooth.
Step 2: Slowly add the powdered sugar until it is all incorporated.
Step 3: Add the caramel sauce and vanilla and beat mixture until light and fluffy.
Here is how you put these cupcakes together:
Step 1: Add a nice 1-2 tablespoon dollop of frosting to your cupcake.
Step 2: Spread out your toasted coconut onto a plate or baking sheet.
Step 3: Turn your cupcake upside down and gently press frosting into the coconut to coat.
Step 4: Melt chocolate chips over a double boiler or in microwave 30 seconds at a time until melted. Drizzle chocolate over coconut topped cupcakes.
Keep cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week. Enjoy!
