with caramel buttercream
Gather the cupcake ingredients - * Milk * Vegetable oil * Eggs * Vanilla extract * Sugar * Flour * Baking cocoa * Baking powder
– In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. – Add the granulated sugar and whisk to combine.
Add the flour, cocoa, and baking powder. Mix just until no large lumps of flour remain. You don't want to overmix.
Divide the batter between the muffin cups, filling each one with about 1/4 cup of batter.
– Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. – Remove the cupcakes to a wire rack and cool completely before frosting.
Gather the frosting ingredients - * Powdered sugar * Butter * Caramel sauce * Toasted coconut
– Add the softened butter to the bowl of a stand mixer and mix on low speed, slowly adding the powdered sugar. – Next, add the caramel sauce and mix until the buttercream becomes smooth and fluffy.
Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired. Sprinkle with toasted coconut.
Enjoy immediately or store any leftover cupcakes in an airtight container in the fridge for up to three days.