Description
Samoas cookie lovers rejoice! You will love these easy and decadent cupcakes just as much as the Girl Scout classic!
Ingredients
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/4 cup buttermilk
Caramel Sauce to fill
Chocolate Buttercream Ingredients:
1 cup butter (2 sticks)
1/2 cup cocoa powder
3 to 3 1/2 cups powdered sugar
2 teaspoons vanilla extract
1–2 tablespoons heavy cream or milk as necessary
1 cup Sweetened Coconut to decorate
1 cup semi-sweet chocolate chips to decorate
Instructions
Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners. Whisk together the dry ingredients, flour through salt.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary.
Spoon the batter into the lined muffin tin, filling the liners evenly to about 1/2-2/3 full. Bake 13-16 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before filling with caramel.
To Fill: Using a small spoon (I used a teaspoon), carve a small 1″ wide hole into the center of each cupcake. Carefully fill each hole with caramel sauce. I love this caramel sauce, and most grocery stores carry caramel sauce which I usually find near the ice cream. If your caramel is too thick to easily pour, heat it in the microwave for a few seconds!
Chocolate Buttercream Directions:
Whip the butter until light and fluffy. Slowly add the cocoa powder and powdered sugar 1 cup at a time, mixing on low speed until incorporated. Add vanilla extract. Increase the speed to high, and mix about 2-3 minutes. If the frosting needs more moisture, add milk a little at a time until you reach the desired consistency. Frost the cooled cupcakes and filled cupcakes!
Toasted Coconut Directions: Spread the sweetened coconut onto a foil-lined baking sheet, and bake at 350 for about 5-10 minutes, or until golden brown, stirring as necessary. So easy! Sprinkle onto the frosted cupcakes, pressing gently as needed to help it stick.
Chocolate Drizzle Directions: Microwave the chocolate in a heat proof bowl for about 30-60 seconds, stirring well after every 15 seconds until completely smooth. Allow to cool for a few minutes, until it’s still warm but no longer hot. Pour into a pastry bag or strong Ziplock bag, snip a small hole in the corner, and drizzle over cupcakes!