Caramel Delight Cupcakes

I can't think of a packaged cookie that is better than a Caramel Delight. Yes, I've been told they're known as Samoas now, so I guess it's been a while since I actually bought them but to me they'll always be my beloved caramel delights. A crispy, buttery shortbread cookie dipped in chocolate and topped with toasted coconut and caramel for a perfectly crunchy yet chewy treat. Ugh those were so good!

My friend's birthday was next on my special occasion baking list and she's a cupcake lover. I knew I had to come up with something worthy of a 26th birthday in delicious bite sized cake form, and the idea of Caramel Delights magically popped into my mind. Without hesitation, I knew I had my game plan.

There are many recipes out there and I combined multiple into what I thought was ideal. A yellow cake (gluten free if followed below) dipped in a dark chocolate ganache, then topped with a caramel buttercream, toasted coconut and a chocolate caramel drizzle. When I was done I just stepped back and looked at them and they legit look like they came straight off the shelf of a bakery. Sometimes you just gotta admire your work :)

I doubt I need to explain to you the wonder that is a flavor combo of chocolate, caramel and toasted coconut. You look at these and you know they're going to be good. Sweet, decadent, nutty, salty, chocolaty (aka heavily addicting)... just all that is good in the baking world. If I could incorporate peanut butter in there somehow, I don't know if I'd ever need another dessert in my life. Except creme brulee, that's my true weakness.

These babies look fancy AF but they really aren't too time consuming. Bake the cupcakes the day ahead so they have ample time to completely cool. The day you plan to gift them or consume them, whip up the frosting and ganache. Try not to eat all of either of those before actually topping the cupcakes... that's probably the most difficult part. I also recommend toasting extra coconut to put in yogurt, oatmeal, smoothies or salads. You'll be happy you did!

I made them gluten free because I didn't want to endure the kind of torture that would be only looking at these tasty works of art and not actually being able to eat one. I used a classic gluten free yellow cake recipe using my favorite Bob's Red Mill One-to-One flour mix and was very happy with the outcome. It's moist and tender with a satisfying chew and it doesn't have a crumbly texture. That's a super win for a gluten free cake recipe! Of course you can use any yellow cake recipe you prefer (or even a box mix, do your thing!).


These are great for a special occasion treat, whether it's a holiday, birthday or cookout! (Yaaaaaaas cookout season!) The recipe makes 12 cupcakes.






Caramel Delight Cupcakes - w/ gluten free cake recipe

Ingredients:
Gluten Free Cake:
1 1/4 cup Bob's Red Mill Gluten Free One to One baking flour*
1/4 cup cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg and 2 egg yolks, room temp
2 tsp vanilla
3/4 cup milk, room temp
1 tsp cider vinegar
Ganache:
3/4 cup dark chocolate chips
1/4 cup + 1 tbsp heavy cream - boiling
Caramel Buttercream:
1 stick butter
2 cups powdered sugar
1/4 cup caramel sauce (such as a premade sundae sauce)
1 tsp vanilla
1 cup toasted coconut**

Directions:

• Preheat oven to 350 degrees and line muffin tin with paper liners.
• Mix together the flour, cornstarch, baking powder and salt. 
• In a separate bowl, cream together the butter and sugar until well combined. Add vanilla, and eggs one at a time and beat until it's light. Mix the milk with cider vinegar and slowly beat in the sugar mixture. Just when it is combined, beat in the flour mixture about 1/2 cup at a time until it's smooth.
• Fill muffin tin 3/4 full with batter and bake in preheated oven for 18-20 minutes or until toothpick comes out clean. Let the cupcakes cool completely before the next steps - such as in the fridge for an hour or overnight. 
• To make the ganache, pour boiling cream into a bowl with chocolate chips and cover with foil. Let sit for a couple of minutes then stir to combine and melt chocolate. Cover and let sit for ten minutes or so to cool slightly. Dip the cupcakes in the ganache to completely cover the top. Scoop the remaining ganache into a plastic bag to drizzle over the top.
• To make the frosting, (ideally in a stand mixer with paddle attachment) beat the butter until it's smooth and pale then beat in the powdered sugar, caramel sauce and vanilla. Beat until it's well incorporated, smooth and light, just a minute or so. Put frosting in a large ziplock bag and cut the tip to pipe onto the ganache. 
• Top with toasted coconut, a drizzle of the remaining ganache and a drizzle of caramel sauce. Optional to top with a sprinkle of coarse sea salt - that's my favorite.

*You could use another gluten free baking mix that's meant to be substituted cup for cup, as long as it has xantham gum in it - though I've found this one of Bob's to be by far the best

**To toast coconut, spread it evenly in thin layer on parchment paper lined baking sheet. Bake in preheated 325 degree oven for 5 minutes or so until it's lightly brown.










Recipes adapted from www.ohsweetbasil.com and meaningfuleats.com