Ingredients
Makes approximately 20-24 cupcakes
Chocolate Cupcake:
1 cup sour cream
1 teaspoon baking soda
2 cups flour
½ cup Dutch process cocoa powder
1 cup unsalted butter
1 cup granulated sugar
½ cup light brown sugar
1 teaspoon salt
2 eggs, plus 2 egg yolks
1 tablespoon vanilla
Salted Caramel Buttercream Frosting:
½ cup granulated sugar
2 tablespoons water
2 tablespoons butter
6 tablespoons of heavy cream
½ teaspoons of kosher salt
1 cup of unsalted butter, room temperature
1 tablespoon vanilla extract
11/2 cup powdered sugar
Toasted Coconuts:
½ cup of sweetened coconut
Chocolate Drizzle:
¼ cup milk chocolate
Preparation
