Samoa (Girl Scout Cookie inspired) Cupcakes

Photo by Linda B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cupcakes:

  • 2

    cups sugar

  • 1 3/4

    cups all-purpose flour

  • 3/4

    cup cocoa powder

  • 1 1/2

    tsps baking powder

  • 1 1/2

    tsps baking soda

  • 1

    tsp salt

  • 2

    eggs

  • 1

    cup milk

  • 1/2

    cup vegetable oil

  • 2

    tsps vanilla extract

  • 1

    tsp coconut extract

  • 1

    cup hot coffee

  • Filling:

  • 1/2

    cup chocolate syrup

  • 1/3

    cup sweetened shredded coconut

  • Caramel Frosting:

  • 2

    sticks butter

  • 2

    cups packed brown sugar

  • 1/2

    cup milk

  • 2

    teaspoons vanilla extract

  • 4

    cups powdered sugar

  • 1

    cup sweetened shredded coconut

  • 1/4

    cup milk chocolate chips

Directions

Cupcakes: Preheat oven to 350°F. Line 24 cupcake tins with liners and lightly spray with nonstick cooking spray. Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and extracts. Beat on medium speed (using a stand or handheld mixer) 2 minutes. Stir in hot coffee (the batter will be thin). Pour the batter into prepared pans. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans onto wire racks. Cool completely before frosting. Filling: Combine chocolate syrup and coconut in a small bowl. When cupcakes are cooled,scoop out the center of each cupcake with a melon baller or the big end of a large frosting tip. Saving the removed portions. Use a small spoon to fill the holes with the chocolate coconut mixture. Replace tops. Caramel Frosting: Melt the butter in a heavy 2-quart saucepan. Stir in brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes or until the sugar is dissolved. Add the milk and return to a boil, stirring constantly. Remove the pan from heat and cool to lukewarm (~30-40 minutes) stirring occasionally. Stir in the vanilla and then gradually stir in the powdered sugar. Adjust consistency with a more milk or powdered sugar, if necessary. Use while frosting is still a little warm, it will start to harden as it cools. To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes. When the cupcakes are completely cool, frost them then drizzle with melted chocolate chips or chocolate syrup. Sprinkle with toasted coconut.

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