Samoa Girl Scout Cupcakes

Girl Scout cookie season may have ended, but that doesn't mean you can't enjoy the delicious taste of a Girl Scout cookie at any time of year. Samoas are my favorite Girl Scout cookie. Chocolate, coconut and caramel - what is there not to love? I decided to make a Samoa cupcake that includes all 3 ingredients to really taste like the cookie. I looked up a few recipes and used a variation of a recipe found on the blog Sweet Little Details. I made up the filling to go with them because I wanted a little more coconut. I also increased all of the ingredients and ended up with 3 dozen delicious Samoa cupcakes! 


Chocolate Coconut Cupcake Ingredients:
3 cups flour
1 1/4 cup cocoa
2 1/4 sticks butter, softened
2 1/2 cups sugar
3/4 tsp baking soda
3 tsp vanilla
1 tsp coconut
6 eggs
2 1/2 cups milk

Ingredients 

1. In a bowl, whisk together cocoa powder and flour.
2. In another bowl, cream butter, sugar, salt, baking soda, vanilla, and coconut until fluffy.
3. Add eggs, one at a time, beating between each.
4. Mix the dry ingredients and milk, alternating between the two.
5. Fill cupcake pan and bake at 350 for 20-22 minutes.
6. Let cool completely.


Next up is the filling. I love filled cupcakes! It is so much better biting into a cupcake and having a surprise in the middle. For the filling, I made a coconut butter cream.


Coconut Filling Ingredients:
1 stick of butter
2 cups powdered sugar
2 tbsp milk
1 tbsp coconut extract
Shredded coconut


1. Beat butter, powdered sugar, milk, and coconut. 
2. Fold in coconut.
3. Cut tops of cupcakes and fill with coconut filling.

Chocolate Coconut cupcakes with Coconut filling

Finally, it is time for the Caramel Butter Cream Frosting and the other delicious toppings


Ingredients: 
3 sticks of butter
3/4 tsp salt
3 cups brown sugar
3/4 cup milk
3 tsp vanilla
6 cup powdered sugar
1 1/2 cups coconut, toasted 
1/2 cup chocolate chips (for drizzle) 
*To toast coconut, spread onto a baking pan/sheet. Toast at 350 for 10 minutes.


1. Melt the butter in a saucepan. Stir in the salt and brown sugar. Heat until boiling, stirring constantly. Cook over low heat until sugar is dissolved. 
2. Stir in milk and return to a boil, stirring constantly.

3. Remove the pan fro the heat and stir in vanilla. Cool to lukewarm (approx. 30-40 minutes), stirring occasionally. *(If you are in a hurry, I recommend putting it in the refrigerator to cool quickly)
4. One the caramel is lukewarm, transfer caramel to a large bowl. Set aside a small amount of the caramel for a drizzle on top.
5. Add the powdered sugar and beat until light and fluffy. 
6. Frost cooled cupcakes.


Garnish:


7. Sprinkle toasted coconut over caramel frosting.
8. Heat chocolate chips in bowl until melted. Drizzle over the top of the coconut.
9. Use the extra caramel and drizzle over the top. 

Coconut filling

Now you can enjoy the delicious Girl Scout cookie taste all year round! Enjoy with a glass of milk, just like the cookie. This filling was AMAZING! I will definitely use it again for a filling or even a frosting. Using the ingredients I listed makes about 3 dozen cupcakes, so if you don't want that many make sure you cut the amounts in half!