Samoas Cupcakes ~Oh yes, the famous Girl Scout Samoas Cookie in a cupcake form. That is, in the form of a deeply rich chocolate cupcake, covered in some salted caramel buttercream, encase that with some toasted coconut and then drizzle some chocolate on top and . . . grab a fork and open wide, Baby!

Do you ever have one of those moments where you’r e struck by an idea and you think,” O”rigin-al fo’ sure! Then you Google it and it’s not original at all. But you know what? Who cares if it’s original or not, these Samoas Cupcakes are downright cupcake goodness that will make you weep for another . . . Ahem, no 3-year-old’s name will be mentioned here.

I’m a little crazy for coconut and caramel, so it makes perfect sense that Samoas are my favorite Girl Scout Cookie. Pair that with my cupcake love and this is what came and left my kitchen in less than 6 hours.

I made them, we ate them, we loved them and then I gave them-AWAY! If I didn’t, I’m pretty sure I would be in coconut and caramel shock especially since I still have six-yes, six boxes of Samoas Cookies stock piled.

A few notes:

The cupcakes can be made a full day in advance and kept tightly covered at room temperature.

The frosting can be made 2-3 days in advance and tightly covered in the refrigerator. Make sure to let the salted caramel buttercream come to room temperature before frosting.

To frost the cupcakes like the picture use a large round tip and hold the pastry a bag 90 degrees on top and at the center of the cupcake, then apply enough pressure to create a thick mound of frosting. Next scoop a handful of toasted coconut and press coconut into sides of buttercream.

Samoas Cupcakes

Makes approximately 20-24 cupcakes

Preparation: Heat oven to 350 degrees F. Fill cupcake wells with paper liner.

Ingredients:

Chocolate Cupcake:

1 cup sour cream

1 teaspoon baking soda

2 cups flour

½ cup Dutch process cocoa powder

1 cup unsalted butter

1 cup granulated sugar

½ cup light brown sugar

1 teaspoon salt

2 eggs, plus 2 egg yolks

1 tablespoon vanilla

Salted Caramel Buttercream Frosting:

½ cup granulated sugar

2 tablespoons water

2 tablespoons butter

6 tablespoons of heavy cream

½ teaspoons of kosher salt

1 cup of unsalted butter, room temperature

1 tablespoon vanilla extract

11/2 cup powdered sugar

Toasted Coconuts:

½ cup of sweetened coconut

Chocolate Drizzle:

¼ cup milk chocolate

Instructions:

Chocolate Cupcake:

In a bowl, mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined. Turn off mixer and, using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes. Cool cupcakes completely before frosting.

Salted Caramel Buttercream Frosting:

To make the caramel portion: Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes addthe 2 tablespoons of butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine. Set aside to cool completely before adding it to the next step. Finishing the caramel buttercream frosting: Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. 3. Add in caramel sauce and beat until combined.

Toasted Coconuts:

Spread coconut on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Chocolate Drizzle:

Heat milk chocolate in microwave for about 30 seconds or until drizzling consistency.

To assemble:

1. Pipe salted buttercream frosting to preference. Sprinkle coconuts on top of frosting and finish with chocolate drizzling.