SAMOA CUPCAKES

Samoa Cupcakes are inspired by the famous Girl Scout cookie, combining the flavors of chocolate, caramel, and toasted coconut into a delicious dessert. These decadent cupcakes feature a moist chocolate base, a caramel buttercream frosting, and a topping of toasted coconut with a drizzle of chocolate and caramel. They’re the perfect treat for fans of the beloved Samoa cookie!

Ingredients:

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup boiling water

For the Caramel Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup caramel sauce (store-bought or homemade)
• 1-2 tbsp heavy cream or milk (to adjust consistency)
• Pinch of salt

For the Topping:

• 1 1/2 cups sweetened shredded coconut, toasted
• 1/4 cup caramel sauce (for drizzling)
• 1/4 cup semi-sweet chocolate chips, melted (for drizzling)

Instructions:

Make the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the milk. Mix until just combined. Stir in the boiling water until the batter is smooth (the batter will be thin).
6. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

Make the Caramel Buttercream:

7. Whip the Butter: In a large mixing bowl, beat the softened butter until creamy.
8. Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
9. Add the Caramel: Pour in the caramel sauce and a pinch of salt, and beat the mixture on medium speed until smooth and fluffy. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk to reach your desired consistency.

Toast the Coconut:

10. Toast the Coconut: Place the shredded coconut in a dry skillet over medium heat. Stir frequently until the coconut is golden brown and toasted. Remove from the heat and set aside to cool.

Assemble the Cupcakes:

11. Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the caramel buttercream.
12. Top with Toasted Coconut: Sprinkle the toasted coconut evenly over the frosted cupcakes.
13. Drizzle with Caramel and Chocolate: Melt the chocolate chips in the microwave or on the stovetop and drizzle the melted chocolate over the top of the cupcakes. Drizzle additional caramel sauce over the top as well.
14. Serve: Let the chocolate and caramel drizzles set for a few minutes, then enjoy these indulgent Samoa Cupcakes!

These Samoa Cupcakes combine the classic flavors of chocolate, caramel, and coconut into a decadent dessert that’s perfect for any occasion. Each bite is packed with rich, gooey goodness, just like the iconic cookie!