Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut

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This cupcake was FABULOUS! It was my first time making cake from scratch and it turned out great! I followed the other reviewers’ advice and cut the caramel, ganache and frosting recipes in half (and used only 2 ½ cups confectioner’s sugar, and they were all the perfect amount. I did end up with extra caramel, but after drizzling some on top of the cupcakes I didn’t have too much left over. I made the ganache and caramel first thing and let them cool (stirring them often to keep them well mixed and then worked on the cake and frosting. The timing worked perfectly so the ganache and caramel were cool before they were incorporated into the cake/ frosting. I heated the caramel for about 4 minutes on high, stirring every minute. Watch it closely because it bubbles up and may spill over if you’re not careful. The caramel and ganache initially seem too thin, but as they cool they end up being the perfect consistency. LOVE this cupcake!

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These were great! The cupcakes were delicious and moist and the filing was to die for! I only added 4 cups of confectioners sugar and found the frosting very sweet and rich, but still good. Make these, they are worth it

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These were a hit on Easter! I added powdered sugar to thicken up the Chocolate Ganache Filling and it worked perfectly. The caramel did seperate rather quickly. I still used it; however, I believe it could be better as it was more difficult to incorporate into the buttercream. I will certainly make these again!!!!

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Amazing!

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I just made these tonight after reading everyone's reviews. I gotta say that they do take time, but even without a mixer bowl and stand they turned out great! My kids loved them and I can't wait to eat more tomorrow. I definitely halved the caramel and ganache recipes and will save the rest for other recipes. As for them taking forever to cool down I just transfer them to plastic containers to cool which makes it faster. As long as the caramel is cool it mixes beautifully with the buttercream. I did stir it often while cooling to keep it mixed though and didn't overcool it, then it separates alot. I also used superfine bakers sugar which I got at alberston's so no graininess. Big plus. I agree with the other reviewer that the ganache is too thin, but for filling in the center it worked fine.

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I just wanted to make the ganache part of the recipe and it turned out so thin/watery I can't even use it...it's a simple recipe, I can't imagine where I went wrong, total waste :(

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I agree with all the previous reviews, they were delicious but the recipe is not correct for the portion. Definately cut the frosting by half and the caramel was very grany after cooling and way too much. Next time I will make less and use it quicker!

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I should have read the reviews before I tried this. To be honest, I only wanted the buttercream frosting part of the recipe. The caramel was a total flop. I cooked it until it was thick and bubbly. I left it to cool, came back an hour later to a separated mass. It was unusable. What a waste of ingredients!!! I was really bummed

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Well, when the caramel was warm it was yummy. After it cooled, it wouldn't incorporate into the whipped butter. I'm wondering if I let it cool too long. What do you think I did wrong? Reading other reviews I cut recipe in half. I gave it only two stars but it could have been baker error!

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Oops, I reviewed the wrong Cake. I made the Final round winning cup cake.