I'll be honest here, I don't really like Girl Scout cookies. But the flavor combinations are brilliant. Especially Samoas. Chocolate, caramel, and coconut, what could be better? I had seen different versions on the samoas cupcake on several blogs, and while on vacation in August I had plenty of time for baking and plenty of people to bake for so I thought I would finally give these a go.
If you love the three main flavors in samoas you will ADORE these cupcakes. They were simply scrumptious, and looked pretty impressive to if I do say so myself. I used my favorite chocolate cake recipe, and the salted caramel buttercream frosting from Bakers Royale. I topped the cupcakes off with some toasted coconut and drizzled chocolate (wonderful ideas also from Bakers Royale). Much better than the cookies. ;)
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake tins with liners.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
Scoop batter into lined cupcake tins, about 3/4 full. Bake in the preheated oven for about 22 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 5 minutes and then remove each cupcake to a wire rack to cool completely.
Salted Caramel Buttercream Frosting
from Bakers Royale
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
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 add the 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.
½ cup of sweetened coconut
Spread coconut on baking pan and place in an oven set to 350 degrees F for 5-7 minutes or until shreds start to turn light brown. Stir coconut around once to ensure even toasting.
¼ cup milk chocolate
Melt chocolate carefully in the microwave or in a pot set over simmering water. To drizzle I pour the melted chocolate into a zip lock bag and cut a tiny hole in the bottom.
Pipe the frosting onto each cooled cupcake. Top with cooled toasted coconut and drizzle with milk chocolate. Enjoy!
Sweet Indulgences Sunday
Melt in Your Mouth Monday