Chocolaty Coconut-Caramel Cupcakes

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chocolaty coconut-caramel cupcakes
  • 12Servings


  • 3/4 cup sweetened shredded coconut
  • 4 ounces cream cheese, at room temperature
  • 2/3 cup dulce de leche
  • 12 chocolate cupcakes
  • Chocolate syrup


In nonstick skillet, toast coconut over medium, stirring often, until golden, about 8 minutes. Using an electric mixer, beat cream cheese and dulce de leche until smooth; frost cupcakes. Top with coconut; drizzle with syrup.