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Friday, June 21, 2013

Samoa Cupcakes...

2:58 pm - 57 degrees - cloudy...

Our daughter wanted to try out Girl Scouts - so I started a troop with girls from her school {click here}.  Our first year as a troop has been a blast and tomorrow is our final badge ceremony and end of the year family picnic... and I’m bringing Samoa Cupcakes!

During our first Girl Scout cookies season (which was absolutely crazy by the way), I looked up recipes that use Girl Scout cookies and I found this one {click here} for Samoa Cupcakes.  They looked really good so I bought 4 extra boxes of Samoa Girl Scout cookies just so I could try this recipe out... and !WOW! are they tasty!  I am extremely tempted to buy an entire case of Samoa cookies next year just so I can make more of these cupcakes!  They are that good!

I know that you’ll have to wait a few months before Girl Scout cookies are available but I just couldn’t wait to share this recipe... save it, print it out, pin it, add it to your favorite’s list – this is definitely a must try recipe.  If you like Samoa Girl Scout cookies then you will love these cupcakes!

1 ½ cup (3 sticks) unsalted butter at room temp.
1 ½ cups light brown sugar, packed
4 large eggs at room temp.
1 ½ tsp coconut extract
2 2/3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup coconut milk
 1 box Samoa Girl Scout Cookies - cut in half
 1 box Samoa Girl Scout Cookies - chopped up
Preheat oven to 375 degrees.  Line 2 cupcake pans with 24 liners.  Whisk together flour, baking powder, baking soda, and salt in a bowl and set aside.  Measure out the coconut milk and set aside.

In a mixer, beat butter on high until soft.  Slowly add sugar and beat until light and creamy.  Add eggs one at a time, making sure to beat well after each egg.  Add the coconut extract and mix until incorporated.

Add about ¼ of the flour mixture followed by 1/3 of the coconut milk and mix until incorporated.  Repeat this step until you end with the flour mixture.  Mix just until incorporated.  Fold in the chopped up Samoa cookies.

Fill cupcake liners with batter about ¾ full.  Bake for 15-17 minutes or until cupcakes are golden brown.  Let cool in pan for at least 5 minutes before transferring to cooling rack to completely cool before frosting.

Frost with the caramel coconut frosting, drizzle with melted chocolate (optional) and top off with ½ a Samoa cookie.
I made a double batch of cupcakes so I used four boxes of Samoas.
Half of the cookies get chopped up and folded into the batter, the other half
get cut into half and get top off the cupcakes.

I know that you're not supposed to eat the batter...
but I just cannot help it - even the batter was yummy!

The finished product (minus the chocolate drizzle on top).

2 sticks unsalted butter
2 cups packed dark brown sugar
2/3 cup coconut milk + 2 Tbsp more
1 ½ tsp coconut extract
2 lbs sifted powdered sugar

In a small sauce pan, melt the butter on medium high heat.  Stir in the coconut milk and coconut extract.  Slowly add the brown sugar and stir until completely dissolved, about 2-3 minutes.  {Do not let the mixture boil!}

Remove from heat and pour into a large mixing bowl.    Add 1 cup of powdered sugar at a time and mix with a hand mixer.  Scrape the sides of the bowl after each addition.  {If necessary, add up to 2 Tbsp more coconut milk to create the consistency you want.}  Mix on high about 2 minutes, scraping sides making sure all the sugar is incorporated.

While the frosting is still warm, work quickly to frost the cupcakes.  {Before you make the frosting make sure you’re ready to frost your cupcakes as soon as the frosting is ready!  Once it cools, it will set up and harden, making any piping or spreading more difficult to do.}


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