Samoa Cupcakes : Girl Scout Cookie Cupcake

 

girl scout cookie cupcake Samoa Cupcakes : Girl Scout Cookie Cupcake

It’s that time of year! The time that we all stalk the grocery store entries and scour the walmart parking lots for small girls with tables full of cookies.

I patiently wait for February each year, then buy three or four boxes of cookies with the intent to stretch them out as far into the year as I can. I thought everyone approached their girl scout cookie consumption this way, but marriage has taught me otherwise. Last year, Jeremiah and I picked out our three or four boxes of sheer girl scout glee, but then I had to leave town for about a week. Well, when I returned I found out that his cookie strategy involved eating all of the cookies as quickly as possible. Back to square one; we searched high and low for more cookies, but there were none to be found. The season was over.

This year we took the proper precautions. We enrolled Myah in girl scouts. It’s good to have a hook-up in the house :)

Cookies should arrive in a few weeks, but I just couldn’t wait. So, I made a cupcake knock-off! After all, if anything can be better than a girl scout cookie, it HAS to be a girl scout cupcake! These cupcakes are made from a simple box cake, schnazzed up with all sorts of homemade goodness! Soft coconut cake, filled with creamy caramel, topped with shredded coconut coated in caramel and finished off with a swirl of chocolate and caramel buttercream!

Samoa Cupcakes

Make 24 cupcakes from Duncan Hines Coconut Supreme cake mix as the directions state. Then, use a cupcake corer (spoon or whatever you want) to remove the center of the cupcake, creating a hole for creamy-goodness. I suggest making the caramel, then the caramel buttercream while the cupcakes bake, so that you will be able to assemble the filling (which uses both) and the topping (which uses the caramel). Lastly, make the chocolate buttercream.

For the Caramel (to be split between filling, topping and caramel icing):

  • 2 1/2 cups sugar
  • 2 tablespoons corn syrup
  • 1/2 cup water
  • 2 cup heavy cream
  • pinch salt
  • 1 stick of butter
  • 1/2 teaspoon vanilla extract

To make the caramel: Place the sugar, water, and corn syrup in a small to medium saucepan, stirring to combine. Without stirring (or very minimal), bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color. Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Stir in the vanilla. Reserve one-fourth of the caramel for the frosting, one-fourth of the caramel for the topping and half for the filling.

For the icings:

Chocolate Buttercream Ingredients

  • 1/2 cup unsalted butter, softened (but not melted!)
  • 2 cups confectioners (powdered) sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon table salt
  • 1 teaspoons vanilla extract
  • 2 tablespoons milk or heavy cream

Caramel Buttercream Ingredients

  • 1/2 cup unsalted butter, softened (but not melted!)
  • 2 cups confectioners (powdered) sugar
  • 1/4 teaspoon table salt
  • 1 teaspoons vanilla extract
  • 1 tablespoon milk or heavy cream (as needed for consistency)
  • 1/4 of the batch of caramel

To make icings: Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift powdered sugar (and cocoa for the chocolate icing) into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar is absorbed by the butter. For the caramel frosting add your reserved amount (1/4 of the batch) to the icing and mix until incorporated. Increase mixer speed to medium and add vanilla extract, salt, (and milk/cream for chocoalte, wait until the end if it is needed for the caramel icing) and beat for 3 minutes. If your frosting needs a more stiff consistency for decorating, add a little more sugar. A good rule of thumb for cake decorating with icing bags and tips, is to make the icing thick enough that your spatula can stand up in the icing when you let go of it. If your frosting needs to be thinned out, add additional milk 1 teaspoon at a time. Make sure both batches of icing are similar in thickness/thinness. Set both batches of icing aside until after you have filled, and topped the cupcakes. We’ll come back to them!

For the filling, make the caramel buttercream first and pull 1/3 cup aside in a small bowl. Add your reserved 1/2 batch of caramel to the caramel buttercream, along with 3/4 cup of shredded coconut and stir until evenly blended. Fill your cupcakes with about a spoonful of filling each, then force the leftover into the scrawny ones (The filling is always the best part! Don’t be stingy now!).

For the topping, Combine your reserved 1/4 batch of caramel with 1-1/2 to 2 cups of shredded coconut. The ratio doesn’t have to be perfect, you just want it to be about how a Samoa is–coated with caramel, but not swimming in it. After filling your cupcakes, use a spoon to place the topping around the outer edges of the cupcake (the center will get covered with icing so it doesn’t have to look perfect).

To swirl the icing:  After you have filled your cupcakes, placed the topping and prepared both the chocolate and caramel frosting, you will need to get your pastry bags ready. Without cutting the bags or placing any icing tips, fill one bag halfway full of caramel icing, and one bag halfway full of chocolate icing. Cut the tips of the bags, and place both bags, side by side, into another bag with a large tip (I used a Wilton 1M). Be sure to twist the top of the bag and secure it with a rubber band so nothing comes out of the top. Then start squeezing your bag as usual until the two colors swirl. Frost the centers of your cupcakes, leaving a border of caramel coconut on the outside.

And you’re done! These cupcakes take some time, but they are truly worth it. In fact, Jeremiah claims they are the best cupcakes I have ever made. So, pick out your cutest apron, turn on some tunes and bake away!

samoa cupcake girl scout Samoa Cupcakes : Girl Scout Cookie Cupcake

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florida cupcake wedding samoa Samoa Cupcakes : Girl Scout Cookie Cupcake

 Original Chocolate Buttercream recipe from: http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/
Original Caramel recipe from: http://bakingdom.com/2011/03/snickers-cupcakes.html
 
Samoa Cupcake recipe is only for personal use–not for professional or commercial use. 

 

 


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