So, toasted coconut is about to rock your world. Oh and coconut caramel.
Before I made these cupcakes I had never had toasted coconut!
I now know that was just plain stupid. I mean like whoa. Toasted coconut is awesome!
This whole no coconut thing? Yeah, you can totally blame this on my mom, who is a chocoholic and would choose the dark stuff over anything white anytime, any day, any meal. But that is only because she does not know what she is missing…until now.
Case in point, these cupcakes.
I totally made these on a whim the other day simply because I asked Asher what we should make and her eye’s lit up and she said CUPCAKES!
Of course, I should have known she would say cupcakes. I mean we are talking about Asher here, remember she wants cookies for breakfast.
Trust me if I would let her, she would eat these cupcakes for breakfast too.
Ok, so here is the rundown. Really did I just say the word rundown? Yeah, I did.
Please understand that I have a four-year old screaming in my year “I am hungry, I am hungry, hungry, hungry, Tiegy I want dinner”, I am surrounded by little princess figurines (whose rubber clothes are the hardest thing to slip on) and I have 3 hungry boys waiting to be fed their chicken. Seriously, my parents owe me.
Wait, that’s an exaggeration. I am being a little dramatic.
Well, not about all the crying, feeding and playing. That’s all very accurate.
But really my parents don’t owe me I am happy to help out and I love taking care of Asher. We do pretty much everything together. As Asher say’s “Tiegy, we’re best sisters, always!”.
Is it weird that my four-year little sister is seriously my best buddy?
Don’t Answer that.
I know, it is obvious. I need a life.
I actually could not believe how awesome they are. They’re moist, chocolaty and coconuty. The coconut caramel sauce is maybe one of the most genius creations. The flavor is just so good. It sinks into the dark chocolate cupcake and just flavors the whole thing. It. Is. So. Good.
Then there’s the frosting. Oh the frosting. Guys it’s coconut, butter and toasted coconut. It’s low on powdered sugar but the toasted coconut makes up for it with its own natural deliciousness and then gives it that extra toasted crunch. All that along with the buttery smoothness, mmm… it is just perfect.
Oh, and don’t skip the garnishes guys. The crunchy toasted coconut and the extra drizzle of coconut caramel sauce just puts this cupcake way over the top. Make them for Easter, make them tomorrow, geez – just get up and make them now. No, really I would!
I mean come on, look at that coconut caramel just oozing out!
Shared with: Time to Sparkle, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha