This is my favorite little creation ever. They make me very, very happy. I even made some mini ones so I could “play around with decorating”, but really I just wanted to eat them all. So all I really did was take my two favorite recipes and make these cupcakes. Ok, 3 recipes. They’re my favorite, which is actually saying something because for as many sugary treats as I make, it’s gotta be GOOD for me to eat more than one. Or to make a recipe more than once.
These were a treat for my dad, and an experiment so I only made 12. When I only had like 6 to give him because I kept sharing them (and eating them), he hid them and wasn’t sorry about it at all. I made him another batch a few weeks later. And this time, I made the full 30 cupcakes. I don’t make it often because it’s very involved, which is fine because I’d eat them all. ALL. It comes together quickly if you skip the cookie or make them ahead, and buy those Kraft caramel bits (in the baking aisle at most grocery stores) for the caramel. The ganache is mandatory. You’ll love it! Bonus: no need to get my piping bag dirty! Yay!
*Makes 30 cupcakes
½ c. (1 stick) unsalted butter, at room temperature
¼ c. sugar
1 c. flour
1/4 t. baking powder
1 T. milk
1/2 t. vanilla
Preheat oven to 350ºF. In bowl of stand mixer, cream together butter and sugar until light and fluffy. Add flour and baking powder slowly. Add milk and vanilla, blending until combined and dough begins to come together. Wrap dough in plastic wrap, form into a disk and refrigerate until firm, about 1 hr, or freeze for 30 min. Once chilled, roll disk out onto lightly floured surface until its 1/8-inch thick. Cut out as many cookies as possible with a small spice jar lid (or whatever you can find). Place cookies on Silpat or parchment paper-lined baking sheet. Bake for 10-12 minutes, rotating half-way through, until the cookies are pale golden brown. Transfer to a wire wrack to cool completely.
2¼ c. flour
2 c. sugar
1 c. dark cocoa powder
2¼ t. baking soda
1½ t. baking powder
⅓ c. vegetable oil, or melted coconut oil
1 c. buttermilk
1 c. brewed coffee
3 large eggs, at room temperature
1 T. coconut extract (or vanilla)
Preheat oven to 350˚ F. Line cupcake pans with paper liners. Place a cookie in the bottom of each liner. In bowl of electric mixer, combine flour, sugar, cocoa powder, baking soda, and baking powder. Mix on low to blend. Add oil, buttermilk, coffee, eggs, and coconut extract and mix on low until well blended. Divide batter evenly between liners (fill about 3/4 full, batter will be runny). Bake 18-20 minutes, or until toothpick inserted in center comes out clean. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to cool.
8 oz. semisweet chocolate, chopped (or 1 ⅓ c. chocolate chips)
½ c. cream
1 c. caramel sauce
3 c. shredded sweetened coconut
Melt the chocolate in a medium sized bowl. Mix in the cream and stir until blended (heat more if needed). Spread chocolate ganache on cupcakes. Chill to set. Toast coconut in skillet on stovetop until crisp and browned. Mix in caramel sauce and stir well to coat. Place a mound of topping on each cupcake. Drizzle cupcakes with any remaining ganache. Chill to set.