I love Samoas Girl Scout cookies. Toasted coconut, caramel and chocolate all neatly packaged in cookie form. Yum.
I made Samoas Cupcakes once before and they were divine. Since it has been over 4 years since I made a batch, it seemed like it was high time to make some more.
I cannot give proper credit for today’s recipe since it was from an ancient file I had stored on my computer. It’s a really different version from the Samoas Cupcakes I tried previously. The brown sugar cake is filled with rich caramel, topped with thick chocolate ganache and a gooey, sweet coconut topping. That all gets crowned with a good dose of toasted coconut and some more ganache.
The wow factor is pretty high.
Note: I had enough leftover caramel, coconut topping and ganache for 8 more cupcakes. I made a batch of chocolate chip cupcakes the next day to use everything up.
Brown Sugar Butter Cupcakes (recipe follows)
Toasted Coconut Topping (recipe follows)
Caramel (recipe follows)
Chocolate Ganache (recipe follows)
1. Using a small paring knife or cupcake corer, make a small well in each cupcake. Fill each cavity with caramel.
2. Spoon a light coating of chocolate ganache on top of each cupcake.
3. Refrigerate for about 15 minutes to harden the ganache.
4. Spoon a small mound of coconut topping on each cupcake.
5. Press the plain toasted coconut onto the coconut topping.
6. Drizzle the top of each cupcake with lines of ganache. Rewarm the ganache in a double boiler if necessary to get it to a drizzling consistency.
Makes 12 Samoas Cupcakes
Brown Sugar Butter Cupcakes
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1. Preheat oven to 350℉. Line a muffin tin with 12 cupcake liners.
2. Beat butter and sugar on high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating for 30 seconds after each addition.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Combine milk and vanilla in a measuring cup.
6. Add about a fourth of the flour to the butter mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat, alternating flour and milk and ending with the flour mixture.
9. Divide batter among cupcake liners.
10. Bake for 20-22 minutes until a tester comes out clean.
Toasted Coconut Topping
10 ounces evaporated milk
1-1/3 cup sugar
1/2 cup butter
3 cups shredded, sweet coconut
1. Preheat oven to 350℉.
2. Spread the coconut onto a sheet pan. Toast in oven, stirring frequently to prevent burning, until the coconut is an even brown color, about 10 minutes.
3. Crack the eggs into a small saucepan and beat lightly.
4. Add milk, sugar, and butter to the eggs. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes.
5. Press milk mixture through a metal sieve and into a bowl to remove any lumps.
6. Add 2 cups of the toasted coconut, reserving the remainder for assembly. Stir to combine and set aside to cool.
1/4 cup water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 tablespoon butter
1. Combine the water, sugar, and corn syrup in a deep saucepan and cook over medium heat.
2. Stir sugar mixture with a wooden spoon until the sugar is melted.
3. Cover saucepan and cook over medium heat for 3 minutes.
4. Remove lid, increase heat to medium-high, and bring to a boil. Without stirring continue to cook until the caramel becomes amber in color. Remove from heat and let stand for 30 seconds.
5. Very carefully pour the heavy cream into the caramel mixture. The mixture will bubble up violently.
6. Stir the caramel mixture until smooth. Add the butter and stir until combined. Transfer to a small bowl and set aside to cool.
Note: You will have leftover caramel. Store, refrigerated, in an airtight container for one month.
8 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan then pour cream over the chocolate. Let sit for 1 minute then stir until combined.
3. Add vanilla and stir until combined. Let cool to room temperature.
And here are some chocolate cupcakes I made to use up the leftover toppings.
The Contrast Podcast is up and running again. This week’s episode highlights its contributors favorite song of 2015, so far.
My pick is ‘Philomena’ from The Decemberists’ January release “What A Terrible World, What A Beautiful World”. I went with the song not so much for its brilliance, but because it makes me laugh. I laugh at the lyrics and I laugh at the hokey doo-wop sound. But, most of all, I laugh that my boys (11, 14 and 16) love the song and spontaneously belt it out. I don’t know if they get the racy meaning, but those lines are hilarious coming out of their young mouths.
Be sure to check out the episode here and consider being a contributor for future Contrast Podcast themes. It’s so much fun.
Check out The Decemberists on their Website, where you can learn of upcoming world tour dates and buy the music. I highly recommend trying to see a show if they come nearby to where you live. I’ve seen them 4 times and every concert was excellent. They are so much fun and give each performance everything they’ve got.