Samoas Cupcakes

Samoas Cupcakes
Samoas Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    tablespoons (1-1/2 sticks) butter, room temperature

  • 1-3/4

    cups sugar

  • 1/2

    teaspoon salt

  • 1-1/2

    teaspoon baking soda

  • 2

    teaspoons vanilla extract

  • 1/2

    teaspoon coconut extract

  • 2

    cups flour

  • 3/4

    cup natural cocoa powder

  • 4

    large eggs, room temperature

  • 1-1/2

    cups milk or water

  • Caramel Frosting

  • 1

    cup (2 sticks) butter

  • 1/2

    teaspoon salt

  • 2

    cups packed brown sugar

  • 1/2

    cup milk

  • 2

    teaspoons vanilla extract

  • 4

    cups (1 lb) powdered sugar

Directions

Preheat the oven to 350 F. In a large mixing bowl, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes. In a separate bowl, whisk together the flour and cocoa powder. If lumps remain, sift the mixture. Add the eggs to the butter mixture one at a time, beating well after each addition. Slowly blend one third of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. Be sure to scrape the sides and bottom of the bowl occasionally throughout this process. Line a muffin pan with paper cupcake liners. Scoop the batter into each liner, filling about 1/2 to 2/3 full. Bake for 20-22 minutes, or until a toothpick comes out clean. Remove from the oven. Tilt each cupcake in the muffin pan so it sits at an angle. Cool like that for 10 minutes, then remove them to a cooling rack to finish cooling. Melt the butter in a heavy 2-quart saucepan. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is totally dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and cool to lukewarm (30-40 minutes) stirring occasionally. Stir in the vanilla, then gradually stir in the powdered sugar. Adjust consistency with a little more milk, if necessary. When the cupcakes are completely cool, frost them and drizzle with chocolate syrup. Sprinkle with coconut (toasted or not).

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