Snickers Coconut Caramel Cupcakes

The recipe Snickers Coconut Caramel Cupcakes could satisfy your American craving in about 2 minutes. One serving contains 632 calories, 5g of protein, and 38g of fat. This recipe serves 12 and costs 95 cents per serving. A mixture of salt, coconut oil, caramel sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Half Baked Harvest. 21697 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so great. Try Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream, Vanilla Coconut Caramel Cupcakes, and Toasted Coconut Caramel Chocolate Cupcakes for similar recipes.

Servings: 12

Preparation duration: -18 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cups all purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 cup brown sugar

2 sticks butter, softened

1/4 cup canned coconut milk

1/2 cup canned coconut milk

1/4 cup canola oil

1/4 cup coconut caramel sauce

1/2 cup cocoa powder

1/4 cup toasted coconut, plus more for topping

1/3 cup coconut, toasted

1/4 cup coconut milk

1/2 cup coconut milk

2 tablespoons coconut oil, melted

1/8 cup creamy peanut butter

1 egg

3/4 cup marshmallow fluff

4 ounces milk chocolate, chopped

1/3 cup peanuts, chopped, plus more for topping

1/2 teaspoon salt

1/4 teaspoon sea salt

1/2 cup strong brewed coffee, hot

1/4 cup sugar

1/2 cup sugar

1 3/4 cup powder sugar, or more

1 tablespoon shredded sweetened coconut

1 teaspoon vanilla extract

2 teaspoons vanilla extract

1/8 cup water

Equipment:

whisk

bowl

sauce pan

mixing bowl

stand mixer

oven

muffin tray

hand mixer

microwave

knife

stove

pastry bag

Cooking instruction summary:

Start by making the Coconut Caramel Sauce. Whisk together the coconut milk, vanilla, and salt in a small bowl. Set aside. Combine the brown sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the coconut milk mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and set aside.Preheat oven to 350 degrees.In the bowl of a stand mixer or large mixing bowl combine the flour, cocoa powder, baking soda, salt and suger. Whisk to combine. In a small bowl add the coconut milk, egg, canola oil and vanilla extract. Stir lightly and then add to the flour mixture. Beat until the ingredients are well combined and then add the warm coffee. Beat well, until the mixture is very smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before filling and frosting.While the cupcakes bake make the frosting. Cream the butter in the bowl of an electric mixer until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and beat until combined. Add the 1/3 cup of coconut caramel sauce and beat until the caramel sauce is fully incorporated into the butter/powdered sugar. Then beat for 2-3 minutes, scraping down sides and bottom of the bowl. Fold in shredded coconut and toasted coconut and mix until just combined.While the cupcakes cool make the Nougat filling and the chocolate ganche. Melt the coconut oil in a saucepan over medium heat. Add in sugar and coconut milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in toasted coconut, sweetened coconut and peanuts.To make the ganache place the 4 ounces of milk chocolate and the 1/4 cup coconut milk in a heat proof bowl and melt in the microwave on 30 second intervals or gently melt in a sauce pan on the stove.To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with about 1/2 to 1 teaspoon of the chocolate ganache and fill the rest in with the the nougat filling. Top that with a layer of the ganache. Transfer the Coconut Caramel Frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake (you can also just spread the frosting on with a knife). Drizzle with the remaining chocolate ganache and sprinkle with toasted coconut, chopped peanuts and drizzle with additional coconut caramel sauce over the top, if desired.

 

Step by step:


1. Start by making the Coconut Caramel Sauce.

2. Whisk together the coconut milk, vanilla, and salt in a small bowl. Set aside.

3. Combine the brown sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the coconut milk mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits).

4. Remove from the heat and set aside.Preheat oven to 350 degrees.In the bowl of a stand mixer or large mixing bowl combine the flour, cocoa powder, baking soda, salt and suger.

5. Whisk to combine. In a small bowl add the coconut milk, egg, canola oil and vanilla extract. Stir lightly and then add to the flour mixture. Beat until the ingredients are well combined and then add the warm coffee. Beat well, until the mixture is very smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup.

6. Bake for 15-18 minutes.

7. Let cool completely before filling and frosting.While the cupcakes bake make the frosting. Cream the butter in the bowl of an electric mixer until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and beat until combined.

8. Add the 1/3 cup of coconut caramel sauce and beat until the caramel sauce is fully incorporated into the butter/powdered sugar. Then beat for 2-3 minutes, scraping down sides and bottom of the bowl. Fold in shredded coconut and toasted coconut and mix until just combined.While the cupcakes cool make the Nougat filling and the chocolate ganche. Melt the coconut oil in a saucepan over medium heat.

9. Add in sugar and coconut milk, stirring until dissolved and bring to a boil.

10. Let cook for 5 minutes, stirring occasionally.

11. Add in marshmallow fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in toasted coconut, sweetened coconut and peanuts.To make the ganache place the 4 ounces of milk chocolate and the 1/4 cup coconut milk in a heat proof bowl and melt in the microwave on 30 second intervals or gently melt in a sauce pan on the stove.To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with about 1/2 to 1 teaspoon of the chocolate ganache and fill the rest in with the the nougat filling. Top that with a layer of the ganache.

12. Transfer the Coconut Caramel Frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake (you can also just spread the frosting on with a knife).

13. Drizzle with the remaining chocolate ganache and sprinkle with toasted coconut, chopped peanuts and drizzle with additional coconut caramel sauce over the top, if desired.


Nutrition Information:

Quickview
631k Calories
5g Protein
37g Total Fat
75g Carbs
2% Health Score
Limit These
Calories
631k
32%

Fat
37g
58%

  Saturated Fat
22g
138%

Carbohydrates
75g
25%

  Sugar
57g
64%

Cholesterol
54mg
18%

Sodium
394mg
17%

Alcohol
0.34g
2%

Caffeine
18mg
6%

Get Enough Of These
Protein
5g
11%

Manganese
0.74mg
37%

Copper
0.35mg
18%

Magnesium
58mg
15%

Phosphorus
142mg
14%

Iron
2mg
13%

Fiber
3g
13%

Selenium
7µg
11%

Vitamin E
1mg
11%

Vitamin B3
2mg
10%

Folate
40µg
10%

Vitamin A
494IU
10%

Vitamin B1
0.13mg
9%

Vitamin B2
0.14mg
8%

Potassium
279mg
8%

Zinc
0.94mg
6%

Vitamin K
5µg
5%

Calcium
44mg
4%

Vitamin B5
0.34mg
3%

Vitamin B6
0.06mg
3%

Vitamin D
0.36µg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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