Your family or guests will love these fabulous little desserts!
This is a divine mixture of fudgy chocolate, coconut, and caramel!
It's a cream cake mix--denser and moister than the light fluffy cakes that you find in the stores.
You will need to add cup of shredded coconut (not included). And then follow the simple instructions on the package. Even the bake time will be the same.
Then remove the liners and drizzle them with coconut buttermilk syrup (available here as an option). Then add whipped cream or ice cream.
- Makes about 24 cupcakes
- The syrup and sauce mix makes about three cups. Use the leftover syrup for your pancakes for a wonderful breakfast.
- The cake mix is loaded with mini chocolate pieces.
- The fat/acid is removed from the buttermilk in the syrup leaving a mellow, buttery caramel flavor.
Directions for making your Coconut Fudge Baby Cakes!
1. Make the baby cakes according to package directions but add one-cup shredded coconut.
2. Mix the Coconut Buttermilk Syrup and Sauce according to package directions.
3. Whip one cup heavy whipping cream with three tablespoons granulated sugar, one teaspoon coconut flavor and three tablespoons meringue powder (optional). (The meringue powder will retard the melting of the whipped cream so that your desserts will be attractive much longer.)
4. After the cupcakes are baked, remove the paper liners and place one cupcake on each dessert plate. Pour warm buttermilk syrup over the cupcakes and top with dollops of whipped cream. Serve while the syrup is still warm.
We served these in our retail store and folks loved them. Because they needed to hold up for hours, we added the meringue powder so that the whipped cream wouldn't melt. So that the whipped cream wouldn't slip to the side as they sat but stay anchored to the center of the cake, we put the whipped cream on before the sauce so it could cling to the dry tops of the cake. We then drizzled the sauce around the whipped cream and so that it would drizzle down the sides and around the cakes.
Leftover sauce can be used as a wonderful pancake syrup.
Make the Pecan Chocolate Baby Cake version of this dessert!
Make this as above but use a cup of chopped pecans in place of the shredded coconut. Drizzle the sauce over the little cakes and then spoon chopped pecans over the tops. Add whipped cream.
When we served these in the store, a little over half the customers chose the pecan version over the coconut.