Are you ready to embark on a mouthwatering culinary adventure that will transport your taste buds to new heights? These High Altitude Coconut Caramel Cupcakes are not just a dessert; they're a luxurious experience that conquers the challenges of baking at elevation. Imagine sinking your teeth into a perfectly moist chocolate cupcake, filled with rich caramel and topped with a delicate coconut sprinkle that will make your dessert dreams come true. Whether you're a mountain dweller or a baking enthusiast looking to master high-altitude baking, this recipe is your golden ticket to cupcake perfection!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Due to high altitude, reduce the temperature by 15-25 degrees to prevent over-rising. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, and add 1/4 tsp extra baking powder to compensate for high altitude baking. Whisk to combine and remove any lumps.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and coconut milk, stirring until the mixture is smooth and well incorporated.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Gently stir in 1/4 cup of shredded coconut, reserving the rest for topping.
- Fill each cupcake liner about 2/3 full with batter. At high altitude, avoid overfilling to prevent collapsing.
- Bake for 20-22 minutes, checking doneness with a toothpick. At high altitude, baking times may vary slightly, so start checking at 18 minutes.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, core the center of each cupcake using a small knife or cupcake corer. Fill the centers with caramel sauce.
- Top each cupcake with additional caramel sauce, sprinkle remaining shredded coconut, and drizzle extra caramel if desired.
- For best texture and flavor, let cupcakes rest for 30 minutes before serving to allow flavors to meld together.
Tips
- Temperature Matters: Always reduce your oven temperature by 15-25 degrees to prevent over-rising and ensure even baking.
- Measure Precisely: High-altitude baking requires exact measurements. Use level measuring cups and be consistent with your ingredients.
- Don't Overmix: Gently fold your ingredients to prevent tough cupcakes. Mix just until the ingredients are combined.
- Check Early: Start checking your cupcakes for doneness a few minutes earlier than the recipe suggests, as high-altitude baking can affect cooking times.
- Moisture is Key: The extra coconut milk in this recipe helps keep the cupcakes moist at higher elevations where baking can often result in drier baked goods.
- Cooling Technique: Allow cupcakes to cool completely before filling and decorating to ensure the best texture and flavor integration.
- Storage Tip: Store these cupcakes in an airtight container at room temperature for up to 3 days to maintain their delicious moisture and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 4g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 85mg
