These cupcakes are sooo rich and evil.
A brown sugar cupcake is filled with homemade caramel, sealed with ganache, topped with coconut, pecan frosting and drizzled with chocolate and extra caramel. Wow.
You may want to put on some workout clothes, so you can take a quick jog after consuming one. Just a thought. Or perhaps make them in mini sizes. I did both. I also tried two different coconut-pecan frosting recipes and my tasters split down the middle with the one they liked the best, so I will include them both.
With all the yummy layers that go into these, they do take a bit of time to make. You can skip the caramel filling* and ganache to save time and use the quicker frosting and they will be just as delicious.
The top is carved out and the caramel filling is scooped in. Then the top is replaced and ready for some chocolate!
Chocolate ganache seals the top on. Then they're ready to be frosted.
A delicious piece of art
You can find the recipe here.
Quick Coconut-Pecan Frosting
In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in 1 1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly
This frosting is thick and mostly coconut. The frosting that goes with the recipe is really gooey, but sets-up as it cools.
* You would think the caramel filling would be missed if taken out, but it just dissolves into the cupcake and makes it sweeter. With all the toppings, the cupcake is tasty without it.