These chocolate caramel coconut cupcakes come together with soft coconut cupcakes, homemade salted caramel filling, and creamy milk chocolate frosting. Each bite will remind you of a Girl Scout Samoas/Caramel DeLites cookie. The combination of coconut, chocolate, and caramel is an indulgent triple threat that’s sure to satisfy most cupcake cravings!
Tell Me About These Chocolate Caramel Coconut Cupcakes
- Texture: These coconut cupcakes are fluffy and moist. They’re probably the first cupcake we’ve ever made from scratch that completely melts in your mouth. Thanks to the cake flour, egg whites, and canned coconut milk—they are just so light!
- Flavor: We took our favorite vanilla cupcakes and infused them with coconut flavor using coconut oil, coconut extract, canned unsweetened coconut milk, and sweetened shredded coconut. Of course we also have all the caramel hiding inside and the mountain of chocolate buttercream on top. Certainly a lot of flavor packed in 1 cupcake!
- Ease: We categorize these chocolate caramel coconut cupcakes as an intermediate baking recipe just because there’s a couple extra steps including making the caramel and filling the cupcakes. And though the frosting tastes exceptionally creamy as if you worked on it for hours, the process of making it is basic and no-frills. (By the way, here’s a post dedicated just to our chocolate buttercream).
Can We Use This Vanilla Cupcake Recipe in Other Places?
As mentioned above, today’s coconut cupcakes are adapted from our vanilla cupcakes base. It’s a well-loved and popular cupcake recipe on the site—and one my team and I turn to often! You can see that we turned the vanilla cupcakes into many other flavors including pistachio cupcakes, white chocolate strawberry cupcakes, chai latte cupcakes, and mimosa cupcakes.
Key Ingredients in Chocolate Caramel Coconut Cupcakes
- Cake flour: The cupcakes are guaranteed soft and fluffy if you start with cake flour.
- Half coconut oil + half butter: Make sure the coconut oil is SOLID and at room temperature so it can cream properly with the butter. This creamed fat will be the base of your coconut cupcakes. To ensure you have a little coconut flavor, look for unrefined coconut oil (not refined).
- Canned coconut milk instead of whole milk: You can use full fat or reduced fat coconut milk, but make sure it’s from a can. Refrigerated coconut milk is more like a beverage and canned is more like a cooking and baking ingredient. (It’s what we use in this coconut cake, too.) Give the can a good shake before using because the solid coconut cream separates from the liquid. If it’s still separated, pour it all out into a bowl and whisk until combined, then measure what you need for the batter.
- Coconut extract: Only 1 teaspoon does the trick to really get this coconut party started! Though you could leave it out if desired, the cupcakes lack flavor without it.
- Sweetened shredded coconut: You can hardly taste the texture in the baked cupcakes as it breaks down and absorbs the moisture. But the flavor is all there!
Recipe Testing: What Works & What Doesn’t
- Less is more: Fill the cupcake liners only 2/3 full with batter. 2/3 full isn’t a lot. In fact, you might even question yourself and be tempted to add more, but don’t give into the pressure! You could end up with (1) overflowed cupcake “mushroom” tops, (2) cupcakes with crisp edges, (3) cupcakes that sink, and the disappointing list could go on. It’s all quite the opposite of the soft and fluffy cupcake goal we’re after.
- Caramel: Here’s the salted caramel recipe you need for the filling. Give the caramel 30 minutes to cool and thicken before filling the cupcakes. Feel free to reduce the salt to 1/2 teaspoon for sweet caramel or keep it as salted caramel. (We prefer the cupcakes with salted caramel.)
- Filling the cupcakes with caramel: There are a few ways to fill cupcakes, but I always prefer this easy way—carve a hole down into the baked & cooled cupcake, spoon the filling in, and place the carved piece back on top. The cupcakes are about 1 and ½ inches tall, so you’ll want to carve a 1-inch deep section of cupcake out. (This can be roughly 1 inch, a little less is perfectly fine.) The section of cupcake you remove will be the shape of a cone (see how we do this with our piñata cupcakes). We slice off a little of the narrow end of the cone because it won’t fit back on top with all the caramel inside. Does this make sense? This is exactly how we fill our sugar plum fairy cupcakes, peanut butter & jelly cupcakes, and cream-filled chocolate cupcakes, too.
- Use a knife or a simple piping tip: Though you can definitely swirl the frosting on the filled cupcakes with a knife, we used our trusty Wilton #12 round piping tip. Place the tip directly on top of the cupcake, apply pressure, and slowly lift up. There’s no swirling for this style– just pipe and lift. You can watch how this is done in my piping tips video.
- Lumps are okay: The coconut cupcake batter will be slightly lumpy from the shredded coconut.
More Coconut Recipes You’ll Love
- Coconut Cream Pie
- Pineapple Coconut Cake
- Coconut Macaroons
- Lemon Coconut Cake
- Coconut Macadamia Nut Cookies
Chocolate caramel coconut cupcakes with salted caramel filling, milk chocolate frosting, and fluffy coconut cupcakes.
- 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (56g) unsalted butter, softened to room temperature
- 1/4 cup (56g) unrefined coconut oil, solid (not melted or liquid)
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1/2 cup (120ml) canned coconut milk, at room temperature*
- 3/4 cup (60g) sweetened shredded coconut
- salted caramel for filling, cooled for 30 minutes*
- chocolate buttercream frosting for topping
- optional: toasted coconut for topping
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3-4 liners—this recipe makes about 15-16 cupcakes. Set aside.
- Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and solid coconut oil together on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and coconut extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coconut milk and shredded coconut until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no large lumps stuck at the bottom of the bowl. The batter will be slightly thick with a few lumps of shredded coconut.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
- Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cooled cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 teaspoon of caramel inside the cupcake—or however much will fit. Slice off the pointy end of the “cone” piece of cupcake you removed so that it can fit on top of the filling. Repeat with all cupcakes.
- Prepare frosting and frost cooled cupcakes. I used the Wilton #12 round piping tip. Top with any leftover caramel and toasted coconut, if desired.
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 12-Cup Muffin Pan | Cupcake Liners | Piping Bag (Disposable or Reusable) | Wilton #12 Piping Tip
- Cake Flour: If you can’t get your hands on cake flour, use this homemade cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
- Coconut Milk: See #2 in the written post about the canned coconut milk. For best flavor and texture, avoid using the refrigerated kind. Canned is best. It’s usually in the international food section of any regular grocery store.
- Caramel: If you prefer a sweet caramel filling as opposed to salted caramel, feel free to reduce the salt in the caramel recipe to 1/4 teaspoon. The caramel needs to cool for 30 minutes before using as the filling, so I usually make it when the cupcakes are cooling.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: coconut cupcakes, cupcakes, chocolate caramel cupcakes