Samoa Cupcakes

Samoa Cupcakes - Rebekah and her Ramblings. The classic Girl Scout Cookie turned into a delicious cupcake!Happy Easter!! What a wonderful day to celebrate our wonderful Lord and everything He has done for us!  I have spent my (long) Easter weekend sleeping, shopping, reading, and BAKING. It has been a long time since I put a lot of effort into something I baked.  Not that my normal recipes aren’t specially crafted, but I can usually bust out something delicious in less than 30 minutes.  I wanted to really bake today – make a ganache or a homemade frosting.  Pipe on some buttercream or whip up something really special because I have the time to do it.  I made two kind of delicious cupcakes and the first one I share with you is inspired by those incredible Girl Scout Samoa Cookies! They are my favorite cookies in cupcake form, and the frosting is TO DIE FOR.  Eat and smile :)

Samoa Cupcakes - Rebekah and her Ramblings. The classic Girl Scout Cookie turned into a delicious cupcake!

Samoa Cupcakes
Yield: 12
Total Time: between 90 minutes and 2 hours (don’t get overwhelmed, a lot of that is cooling time)

What you need:

  • For the cupcake:
    • 1 and 1/3 cup flour
    • 2.5  tablespoons corn starch
    • 1 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/3 cup unsalted butter
    • 3/4 cup sugar
    • 3 tablespoon vegetable oil (canola oil okay)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup milk
    • 1/4 cup buttermilk (or 1 teaspoon vinegar poured into a measuring cup and then add regular milk unto you reach 1/4 cup to make buttermilk – let sit for at least 5 minutes to make buttermilk)
  • For the Frosting:
    • 1/2 cup unsalted butter, room temperature
    • 2 cups powdered sugar
    • 1/4 cup plus 2 tablespoons caramel sauce (the kind you put on ice cream)
    • 1/2 teaspoon vanilla extract
  • For the finished topping:
    • 1 cup chocolate chips (I used a mixture of dark chocolate and milk chocolate)
    • 1/4 cup heavy cream
    • 1/2 cup toasted coconut (toast at 350* for about 8 minutes on a parchment paper lined cookie sheet)
    • caramel topping

Samoa Cupcakes - Rebekah and her Ramblings. The classic Girl Scout Cookie turned into a delicious cupcake!Directions:

  • Preheat the oven to 350* and line a 12 tin cupcake pan with cupcake liners, spray the pan with nonstick pan as well
  • For the cupcakes:
    • In a small bowl, whisk the flour, corn starch, baking powder, baking soda, and salt together.  Set aside.
    • Combine the sugar and eggs together in a large bowl and beat until creamy.  Add the vegetable oil and continue mixing until combined
    • Add 1 egg, mix, and then add 2nd egg and vanilla; mix well
    • Combine milk and buttermilk in a measuring cup and whisk together
    • Add 1/3 of the flour mixture to the butter mixture bowl and mix until combined.
    • Add 1/2 of the milk to the big bowl and mix, then add 1/3 of the flour and mix before adding the rest of the milk, mixing, and the rest of the flour, and mixing. Don’t add the next ingredient until the big bowl has been well combined
    • Place 1/4 cup of the mixture into 1 cupcake tin and bake the cupcakes for 16-18 minutes, or the cupcake are mixed through (it took me 16 minutes exactly)
  • Once the cupcakes are done, remove from the oven and let sit in pan for about 5 minutes before removing to a cooling rack to cool completely.  Once the cupcakes are on the cooling rack, begin the frosting (also a good time to toast the coconut if you don’t have any pre-toasted stuff lying around)
  • For the frosting:
    • Combine 1/2 cup butter and powdered sugar in a large bowl and beat on low until well combined
    • Add the caramel sauce and vanilla and mix until creamy and smooth
  • To finish the cupcakes:
    • Mix chocolate chips and cream in a microwave safe bowl and microwave for 20 seconds on medium power until melted.  Make sure to stir the mixture after each 20 seconds
    • Take a cooled cupcake and, with a knife, lightly, but evenly frost the cupcakes with the chocolate mixture.
    • Allow the chocolate to cool and harden, about 15 minutes
    • Pipe a thick layer of caramel buttercream onto the cupcake (you can use piping bags or a normal ziploc with a small hole cut in it) before adding a small handful of coconut and drizzling with caramel sauce.  You can also drizzle with the melted chocolate, but it was really hot and humid here, today, so my caramel was melting and I wanted to lighten the weight on the cupcakes.
    • If you live somewhere where it’s warm, I would pop the cupcakes in the fridge if you aren’t planning to eat them right away, mine stiffened up nicely in about an hour

This recipe is adapted from Cooking Classy.

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