Name: Chocolate Caramel Coconut Cupcakes
Prep time: 25 min
Cook time: 22 min
Total time: 3 h
Yield: 15-16 cupcakes
Ingredients: 1 and 3/4 cups (200g) cake flour* (spoon & leveled); 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup (60g) unsalted butter, softened to room temperature; 1/4 cup (55g) unrefined coconut oil, solid (not melted or liquid); 1 cup (200g) granulated sugar; 3 large egg whites, at room temperature; 1 teaspoon pure vanilla extract; 1 teaspoon coconut extract; 1/2 cup (120g) full-fat sour cream, at room temperature; 1/2 cup (120ml) canned coconut milk, at room temperature*; 3/4 cup (60g) sweetened shredded coconut; salted caramel for filling, cooled for 30 minutes*; chocolate buttercream frosting for topping; optional: toasted coconut for topping