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Mini Coconut Caramel Cupcakes Recipe

What?s more decadent than devil?s food cake? The sinfully good flavor trifecta that we?ve created in these Coconut Caramel Mini Cupcakes. The rich chocolately delicious devil?s food cake is infused with savory, sweet Salted Caramel and notes of Warm Cinnamon Graham flavor. The cupcake filling and icing swirl on top combine notes of nutty Toasted Coconut Flavor, Creamy Vanilla Custard and Warm Cinnamon Graham flavors to make the most mouth-watering taste combination.

Makes: Makes about 6 dozen mini cupcakes.

Skill Level:

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Step 1

Preheat oven to 350°F. Line mini muffin pans with mini baking cups.

Step 2

For cupcakes, prepare cake mix according to package instructions adding Salted Caramel and Warm Cinnamon Graham Flavors. Divide batter evenly into baking cups, about 2/3 full.

Step 3

Bake 10-12 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

Step 4

For icing, beat shortening and butter with electric mixer on medium speed until light and fluffy. Add Toasted Coconut Flavor, Salted Caramel Flavor, Cinnamon Graham Flavor and Vanilla Custard Flavor; beat until combined. Gradually add confectioners? sugar, one cup at a time, beating well on medium speed until combined. Add milk and beat until light and fluffy.

Step 5

Remove center of cupcake with coring tool or paring knife. Using tip 1A, fill cupcakes with small amount of icing. Finish cupcake with small swirl of icing.

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