1 ½ cups (400g) soft caramels (store-bought or homemade)
3 tbsp heavy cream
½ tsp vanilla extract
Pinch of salt
For the Chocolate Drizzle & Optional Garnish:
100g (3.5 oz) semi-sweet or dark chocolate (melted)
Optional: Extra caramel sauce, chocolate shavings, or Samoa cookie halves
👩🍳 Instructions
1. Make the Chocolate Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
In a bowl, sift flour, cocoa, baking soda, and salt.
In a large bowl, whisk oil and sugar, then mix in eggs and vanilla.
Stir in sour cream, then alternately add dry ingredients and hot coffee. Batter will be thin.
Divide evenly into liners. Bake for 18–22 minutes, or until a toothpick comes out clean.
Let cool completely before topping.
2. Make the Coconut-Caramel Topping:
Spread shredded coconut on a baking sheet. Toast at 350°F (175°C) for 6–8 minutes, stirring occasionally until golden.
In a saucepan or microwave, melt caramels with cream until smooth. Stir in vanilla and a pinch of salt.
Fold in toasted coconut. Let it cool slightly to thicken.
3. Assemble the Cupcakes:
Using a spoon or small scoop, top each cooled cupcake with a mound of the coconut-caramel mixture.
Gently press it down into a domed layer (wet your hands if sticky).
Drizzle melted chocolate over the top using a spoon or piping bag.
Chill briefly to set the topping, then serve at room temperature.
💡 Optional Add-Ons:
Caramel Center: Scoop out a small center of the cupcake and fill with soft caramel before adding the topping.
Cookie Crust: Press a crushed shortbread cookie + melted butter mix (like 1 cup crumbs + 4 tbsp butter) into the bottom of each liner before adding batter, then bake as normal.
Salted Samoa Style: Sprinkle with flaky sea salt for a grown-up twist.
🍴 Storage:
Store in an airtight container at room temp for up to 2 days, or in the fridge for 3–4 days (bring to room temp before serving).
