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Categories:
flour brown sugar baking powder baking soda salt milk butter egg vanilla caramels milk coconut chocolate canola oil
Viewed: 11 - Published at: 7 years agoIngredients
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk
- 2 tbsp butter, melted
- 1 egg
- 1 1/2 tsp vanilla
- 25 -30 caramels
- 1 1/2 tbsp milk
- 1/3 cup shredded sweetened coconut
- 8 oz chocolate or 3/4 bag of chocolate chips
- 1 tbsp canola oil or olive oil
Method
- Preheat oven to 375.
- Spray two mini muffin pans with nonstick cooking spray.
- Set aside.
- In a large bowl, mix all cupcake batter ingredients.
- Fill muffin tin 3/4 way full and bake for 5 to 7 minutes or u til lightly golden brown.
- Cool and remove from the muffin pan.
- While muffins are cooling, melt caramels and milk in a medium saucepan over low to medium heat.
- Stir constantly so the caramels dont burn.
- Now mix in coconut and stir well to combine.
- Once muffins are cooled, dip the tops into the caramel mixture or spoon it over the top.
- (I find its easier to spoon it over the tops, like frosting a cake)
- Transfer to a baking sheet lined with parchment paper or foil and refrigerate for 30 minutes to allow caramel topping to set and harden.
- While caramel is cooling and setting, melt the chocolate chips and the oil in a microwave safe bowl at 30 second intervals.
- Once melted, dip the bottoms of the muffins into the chocolate and put back onto parchment paper lined baking sheet.
- Drizzle the remaining chocolate onto the tops of the muffins with a ziplock bag corner cut off once filled or a piping bag.
- Refrigerate once again until all chocolate is set and hardened.
- Keep chilled until ready to serve.
