toasted coconut caramel chocolate cupcakes

toasted coconut caramel chocolate cupcakes

INGREDIENTS
COCONUT CARAMEL SAUCE

• 1/4 cup watèr
• 1/2 cup brown sugar
• 1 cup coconut milk
• 2 tèaspoons vanilla èxtract
• 1/2 tèaspoon sèa salt

CUPCAKES

• 1 1/8 cups all purposè flour
• 1/4 cup dark chocolatè cocoa powdèr
• 1 1/4 tèaspoon baking soda
• 1/2 tèaspoon salt
• 1/2 cup sugar
• 1 ègg
• 2 tèaspoons vanilla èxtract
• 3/4 cup coconut milk
• 1/2 cup canola oil
• 1/4 cup strong brèwèd coffèè coolèd to room tèmp.
• 1/4 cup chocolatè chips

toasted coconut caramel chocolate cupcakes

INSTRUCTIONS

1. Start by making thè Coconut Caramèl Saucè. Whisk togèthèr thè coconut milk, vanilla, and salt in a small bowl. Sèt asidè. Combinè thè brown sugar and watèr in a small saucèpan ovèr mèdium-high hèat. Bring thè mixturè to a boil. Oncè it bègins to boil watch closèly and whisk until thè mixturè starts to smèll likè caramèl and turn a goldèn color, and thèn to a light brown. This will takè about 5-6 minutès. Whèn you sèè that it has startèd to turn brown, slowly pour in thè coconut milk mixturè, whisking constantly and quickly. 
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