Coconut Salted Caramel Chocolate Cupcakes and Sneaking Treats
You can never have too many American recipes, so give Coconut Salted Caramel Chocolate Cupcakes and Sneaking Treats a try. One serving contains 154 calories, 5g of protein, and 6g of fat. This gluten free and lacto ovo vegetarian recipe serves 14 and costs 33 cents per serving. This recipe is liked by 1385 foodies and cooks. It is brought to you by Cupcakes and Kale Chips. Many people really liked this side dish. If you have caramel, brown sugar, coconut oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 32%, this dish is rather bad. If you like this recipe, you might also like recipes such as Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream, Salted Chocolate Caramel Rice Crispy Treats, and Salted Caramel Chocolate Rice Krispie Treats.
Servings: 14
Ingredients:
1 t baking powder
½ t baking soda
1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
¾ c brown sugar
Salted Caramel (see link below)
5 T cocoa powder (I used Hershey's)
5 T coconut oil, or unsalted butter (softened)
4 eggs
1 T vanilla extract
Equipment:
muffin liners
muffin tray
oven
blender
frying pan
Cooking instruction summary:
Line muffin tins with cupcake liners, and preheat your oven to 350°F.Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.Add the cocoa powder, baking powder, and baking soda, and blend until combined.Divide batter between the muffin cups.Bake for 20-25 minutes, or until cake tester comes out clean.Cool in pan for a few minutes, then remove and cool completely on a rack.Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting).Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it.Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel.
Step by step:
1. Line muffin tins with cupcake liners, and preheat your oven to 350°F.
2. Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.
3. Add the cocoa powder, baking powder, and baking soda, and blend until combined.Divide batter between the muffin cups.
4. Bake for 20-25 minutes, or until cake tester comes out clean.Cool in pan for a few minutes, then remove and cool completely on a rack.
5. Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting).
6. Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it.Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel.
Nutrition Information:
covered percent of daily need
