These Samoas Cupcakes with Coconut Buttercream will make Girl Scout Cookie time your favorite time of year! The BEST chocolate cupcakes under the sun with the BEST Coconut butter cream known to man!
I fall into a very specific category of TV and movie watcher. Somewhere on the interwebs “they”, whom ever “they” are, described people who binge watch entire seasons of TV shows within days, or repeatedly. And I am one of them. The binge watchers, not the judgers.
But being the uber fantastic, multi-talented person I am currently binging on Three TV shows. Breaking Bad – because Ben said I had to. The Tudors – I adore Natalie Dormer and I’ve been in heart with Henry Cavill since like, before anyone else ever knew him. And Rookie Blue – the summer season rookie cop TV show that I have yet to meet another soul who watches it, too – but I can’t get enough of it.
It’s my life if I were a single 20-something rookie cop from Toronto in a love triangle with her older former training officer and now detective, and her new partner, a 20something war vet who came back to his home town to protect it. *Swoon*. I know if this show were my life I’d pick the war vet. He really is the sweetest. And any guy that says he’ll wait for you no matter how long it takes, is always the one you pick in the end. Dammit McNally, pick Nick – Swarek had his chances. Yes, multiples!! Sorry, I got a little a head of myself.
The binging one things doesn’t limit itself to tv shows either. Who isn’t a sucker for the coconut, caramel, chocolate combo? There really isn’t anything better. So this week is a week full our favorite combo – capped off with Samoa cookies! We wait all year for those bright eyed little Girl Scouts to park outside our local grocery stores and ask us with giant smiles if we would “like to buy some Girl Scout Cookies today”. Then I throw all my money at them, walk off with more boxes than any one person needs and shame eats them right out of the box before I have even left the grocery store parking lot. Because that’s what champions do.
This year I actually managed to do things with them! Yay, me! This is like self control or something. It’s such a foreign feeling.
You will fall head over heels for these cupcakes. I used my absolute most favorite chocolate cupcake recipe from ManicMother, and the Coconut Buttercream recipe from my local cupcake institution Trophy Cupcakes for this, all drizzled with homemade Caramel sauce. This is indeed sin in a paper wrapper.
And be sure to keep up to date on ALL week’s festivities, especially tomorrow’s because it’s our second #HowToYOUsDay! This month you can make your own homemade caramel sauce and win $50 to Williams Sonoma!
Cupcakes and caramel for everyone!
Need More Girl Scout Cookie Action? Try these!
Samoas Cupcakes with Coconut Buttercream
1 cups White Sugar
1 cup All-purpose Flour
1/3 cups Unsweetend Cocoa Powder
3/4 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 whole Eggs
1/2 cup Milk
1/4 cups Vegetable Oil
1/3 cups Boiling Water
1 ½ cup Unsalted Butter, room temperature
3 cups Powdered Sugar
1 tsp Vanilla Extract
½ tsp Coconut Extract
Pinch of Salt (If using salted butter, omit additional salt)
Additional Samoas Cookies, chopped for garnish
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Whisk in the eggs, milk, oil and vanilla, whisk vigorously for 2 minutes. Stir in the boiling water. Batter will be very thin, don't worry it will be perfect. Pour into cupcake liners (about 3/4 full) . Bake 14-17 minutes or until a toothpick comes out clean. Let the cupcakes cool completely in the tin and then remove and place on a wire rack.
For Coconut Buttercream:
In a stand mixer with a paddle attachment, beat butter until smooth and softened. If the butter is still chilled,this may take a minute or two. Scrape the sides of the bowl, and continue to beat until smooth. Add in one cup of sugar at a time, mixing in between additions. Once the sugar is completely incorporated, add in vanilla and coconut extracts. Add in salt if necessary. Turn off the mixer and scrape the sides of the bowl. Restart the mixer and turn the speed up to medium-high and beat for 5 minutes. The frosting will look too thin, but then it will thick and air will increase the volume of the frosting and it will thicken. Spoon frosting into piping bag fitted with a star frosting tip and pipe onto cooled cupcakes. Top with chopped Samoas cookies for garnish.
Cupcakes adapted mildly from ManicMother, Frosting adapted from Trophy Cupcakes