Chocolate Cupcakes with Caramel Ganache and Coconut Recipe

Step 1Frosting: Combine both chocolates in a large bowl. In a medium saucepan, combine sugar and water and cook over moderate heat until dissolved. Boil without stirring, brushing down sides of pan with a wet pastry brush occasionally, until a deep-amber caramel forms, 8 to 10 minutes. Reduce heat to low and carefully add cream; it will bubble vigorously. Whisk until smooth, then pour caramel over chocolate. Let stand for 1 minute, then whisk until frosting is smooth. Refrigerate until completely cool but spreadable, about 2 hours.

Step 2Cupcakes: Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine buttermilk and water. In a large bowl, beat butter with both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, beat in flour mixture in 3 additions, alternating with buttermilk.

Step 3Spoon batter into cups, filling them three-quarters full. Bake for about 20 minutes, until a tester inserted in center of a cupcake comes out clean. Cool in pan for 10 minutes, then transfer cupcakes to a rack to cool completely.

Step 4Meanwhile, spread coconut on a rimmed baking sheet and toast for 2 to 3 minutes, until lightly golden. Let cool.

Step 5Frost cupcakes, top with toasted coconut and serve.

Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.