INGREDIENTS:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup hot water
1/2 cup caramel sauce
1/2 cup chopped pecans
1/4 cup shredded coconut
DIRECTIONS:
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
Gradually add the hot water and mix until the batter is smooth.
Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Once the cupcakes are cool, drizzle the caramel sauce over the top of each one.
Sprinkle the chopped pecans and shredded coconut on top of the caramel drizzle.
Serve and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 12 cupcakes