Samoa Cupcakes

Samoa Cupcakes

What would the world do without Samoas? For me, there would definitely be a void I’d have a hard time filling. The infamous Samoa Girl Scout cookies are definitely my favorite of the varieties they offer. I have a huge weakness for the Samoa ice cream at the grocery store too, and I may or may not pick out the Samoa cookie pieces when I’m dishing my family’s ice cream up and eat them myself. Let’s keep that a secret. They are probably feeling totally ripped off when they only find 1 cookie piece in their bowl :). I make up for it in other ways though, like making these cupcakes for them. I can manage to share these, I guess. These are my idea of a Samoa cookie in cupcakes form. This begins with a moist vanilla cupcake which is dunked into a thick chocolate ganache, then it’s piped with an unbelievably delicious caramel buttercream frosting which consists of a fair amount of homemade caramel sauce, then it’s sprinkled with perfectly toasted coconut and lastly it’s finished of with a dainty drizzling of the remaining chocolate ganache and caramel sauce (word to the wise, don’t take the caramel sauce off too early or you’ll be missing out on the deep caramel flavor, also careful not to burn it or it will become slightly bitter. Push it to the limit without getting it burned).

Ingredients

  • 1 1/3 cups all-purpose flour
  • 2 1/2 Tbsp cornstarch
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter
  • 3 Tbsp vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 3/4 cup granulated sugar
  • 3 Tbsp water
  • 3 Tbsp salted butter
  • 1/4 cup + 2 Tbsp heavy cream (poured into the same cup so it can be added all at once)
  • 1/2 cup butter, at room temperature (I used 1/4 cup unsalted 1/4 cup salted)
  • 1/4 cup + 2 Tbsp caramel sauce
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup chocolate chips (I used 1/2 cup semi-sweet and 1/2 cup milk chocolate)
  • 1/4 cup heavy cream
  • 1 cup toasted coconut, cooled and slightly crushed into smaller pieces
Read the whole recipe on Cooking Classy