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If you have been alive the last month and a half then you know it’s Girl Scout cookie time! My daughter is a Brownie this year and her first cookie booth was last week. She was so excited! I usually buy way to many cookies but they freeze well, right. At least, I tell myself I will freeze them, but I usually just put them in the cabinet and we eat them in about a month.
One of family’s favorite cookies are the Samoa’s! They are chocolate caramel coconut bite of heaven in a cookie. Luckily, not too many cookies come in one box because we will eat the whole box in one sitting. So what did I do? I created a whole cupcake with the flavors of this two bite wonder! Oh it is delicious! The kids were telling everyone about the new cupcake mommy made…seriously, I think my daughter told her teacher at school about it and to watch for the recipe. What a sweetie!
The frosting to this cupcake is to-die-for. I joked that I would put it in the bath tub and bathe in it….yes it was that good. Hmmmm….maybe I shouldn’t be telling you that. But don’t say I didn’t warn you.
This is not my first attempt at recreating a Girl Scout cookie into a cupcake. Have you tried my Thin Mint Cupcake? It is super easy. The Samoa Cupcake is a bit more involved, but totally worth it!!!! I suppose you could use a boxed cake mix, but why would you want to do that…cake from scratch is so easy and tastes so much better!
What is your favorite Girl Scout cookie?
- 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
- 1/2 cup chocolate syrup
- 1/3 cup sweetened shredded coconut
- 16 tbsp (8 oz) 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
- 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.
- 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.
- 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 extract and then gradually stir in the powdered sugar. Adjust consistency using 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 baking sheet.
- 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.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 342 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 245mg Carbohydrates: 67g Fiber: 1g Sugar: 55g Protein: 3g
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