Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1/2 cup boiling water
1 cup sweetened shredded coconut
1 cup chopped pecans
Caramel Frosting:
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1 tsp vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
Stir in boiling water until the batter is smooth. Fold in shredded coconut and chopped pecans.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
For the frosting, melt the butter in a saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and let boil for 2 minutes, stirring constantly.
Remove from heat and let cool for 5 minutes. Stir in powdered sugar and vanilla extract until smooth.
Frost the cooled cupcakes with the caramel frosting and top with additional pecans if desired.
