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Chocolate Cupcakes with Caramel Ganache and Coconut
© Line Klein

Chocolate Cupcakes with Caramel Ganache and Coconut

  • ACTIVE: 40 MIN
  • SERVINGS: 18

It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel frosting and flaky coconut.


  1. 12 ounces milk chocolate, finely chopped
  2. 2 ounces bittersweet or semisweet chocolate, finely chopped
  3. 1/4 cup sugar
  4. 1/4 cup water
  5. 1 cup heavy cream


  1. 1 cup plus 2 tablespoons all-purpose flour
  2. 1/2 cup unsweetened Dutch-process cocoa powder
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 3/4 cup buttermilk
  7. 1/4 cup water
  8. 1 1/2 sticks unsalted butter, at room temperature
  9. 3/4 cup granulated sugar
  10. 1/4 cup light brown sugar
  11. 1 large egg
  12. 1 teaspoon pure vanilla extract
  13. One 12-ounce bag unsweetened large-flaked coconut
  1. MAKE THE FROSTING Combine both chocolates in a large bowl. In a medium saucepan, combine the sugar and water and cook over moderate heat until dissolved. Boil without stirring, brushing down the sides of the pan with a wet pastry brush occasionally, until a deep-amber caramel forms, 8 to 10 minutes. Reduce the heat to low and carefully add the cream; it will bubble vigorously. Whisk until smooth, then pour the caramel over the choc­olate. Let stand for 1 minute, then whisk until the frosting is smooth. Refrigerate until completely cool but spreadable, about 2 hours.
  2. MEANWHILE, MAKE THE CUPCAKES Preheat the oven to 350°. Line 18 muffin cups with paper liners. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt. In a measuring cup, combine the buttermilk and water. In a large bowl, beat the butter with both sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla. With the mixer on low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk.
  3. Spoon the batter into the cups, filling them three-quarters full. Bake for about 20 minutes, until a tester inserted in the center of a cupcake comes out clean. Cool in the pan for 10 minutes, then transfer the cupcakes to a rack to cool completely.
  4. Meanwhile, spread the coconut on a rimmed baking sheet and toast for 2 to 3 minutes, until lightly golden. Let cool.
  5. Frost the cupcakes, top with the toasted coconut and serve.


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