INGREDIENTS:
One cup of all-purpose flour
One cup of sugar granules
Half a cup of cocoa powder without sugar
One teaspoon of baking powder
Half a teaspoon of baking soda
Half a teaspoon of salt
Two huge eggs
Half a cup of buttermilk
Half a cup of vegetable oil
Vanilla extract, two teaspoons
Half a cup of boiling water
One cup of shredded coconut with sugar
One cup of pecans, chopped
Frosting with caramel:
Half a cup of unsalted butter
One cup of brown sugar, packed
1/4 cup of milk
Two cups of powdered sugar
One teaspoon of vanilla cream
INSTRUCTIONS:
Set the oven’s temperature to 175°C (350°F). Use cupcake liners to line a muffin tray.
Mix the flour, sugar, baking soda, baking powder, cocoa powder, and salt in a big bowl.
Add the vanilla essence, eggs, buttermilk, and vegetable oil. Beat at a moderate pace until thoroughly blended.
Pour hot water into the batter and stir until smooth. Add chopped pecans and shredded coconut and fold.
Fill the cupcake liners about two thirds of the way to the top with batter.
A toothpick inserted in the center should come out clean after 18 to 20 minutes of baking. Let it cool fully.
Melt the butter in a saucepan over medium heat to make the frosting. Add milk and brown sugar and stir. Bring to a boil and continue to whisk continuously for 2 minutes.
Take off the heat and allow it to cool for five minutes. Add vanilla extract and powdered sugar and stir until smooth.
If desired, sprinkle more nuts on top of the caramel icing once the cupcakes have cooled.
20 minutes for preparation; 20 minutes for cooking; 40 minutes in total.
Kcal: 360 kcal | Servings: 12 cupcakes
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