Gooey German Chocolate Caramel Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup caramel sauce (store-bought or homemade)
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/4 cup heavy cream
1/2 cup chocolate chips
Directions:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Once cooled, use a small knife or spoon to carve out a small hole in the center of each cupcake. Fill each with a spoonful of caramel sauce.
In a small saucepan, combine the shredded coconut, chopped pecans, and heavy cream. Cook over medium heat until the mixture thickens slightly, about 3-4 minutes.
Spoon the coconut-pecan mixture over the filled cupcakes, then top with melted chocolate chips.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 340 kcal | Servings: 12 cupcakes
