Samoa Cupcakes

I love baking cupcakes and love finding new recipes to try! I found this recipes for Samoas Cupcakes like the Girl Scout cookie! 

Inspiration

Spice is Nice

Ingredients
For the Cupcakes

• 2 cups sugar
• 1-2/4 cup flour
• 3/4 cup Cocoa
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tsp vanilla
• 2 tsp coconut flavoring
• 1 cup coconut, packed
• 1 cup boiling water

For Salted Caramel Buttercream

• 2 stick butter, softened
• 2 tsp vanilla
• 1/2 cup caramel topping, plus more for drizzling
• 1 lb powdered sugar (about 4 cups)
• 1 tsp salt

For the Homemade Chocolate Syrup

• 1/4 cup cocoa powder
• 1/4 cup sugar
• 1/4 cup cold water
• pinch of salt
• 1/2 tsp vanilla

Preheat oven to 350 degrees and line 24 muffin tins with cupcake liners.


In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt.

Add in eggs, milk, oil, vanilla and coconut flavoring and mix well.


Mix in coconut and then add boiling water.(Batter will be very thin).

Pour batter into muffin tins, filling each cup not more than 3/4 full. Bake at 350 degrees for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes and then remove and place on wire cooling racks.

For the salted caramel buttercream.


First, cream butter until fluffy.


Add in vanilla and caramel topping. Add powdered sugar and salt and mix until smooth. If the icing is still too thin add more powdered sugar.


Wait until the cupcakes are completely cooled and then ice them with the buttercream.


For the Homemade Chocolate Syrup


Combine all ingredients in a small saucepan over medium heat and whisk until smooth.


Bring sauce to a boil and continue to whisk until sauce becomes thick. Remove from heat and let cool slightly.


Finish the cupcakes by drizzling the chocolate syrup and the leftover caramel topping over the iced cupcakes. Top the cupcakes with some toasted coconut flakes. 

Enjoy!