I hate girl scouts. Okay, I don’t hate girl scouts. But I hate how I feel obligated to buy a box of cookies when I exit the grocery store where they are selling cookies.
Maybe it’s because I really hated selling them when I was a very shy girl scout. It meant putting my book down… and talking to people. Oh, the torture. : ) I guess it worked, since I don’t mind talking to people now.. though sometimes a book is still better. : )
Samoas are my favorite girl scout cookie, right next to thin mints of course.
I made these for a church activity last week and after the onslaught of emails requesting the recipe, I guess they were a hit! I have seen copycat recipes for samoas cookies, and that might be fun to make and put one sticking out of the frosting as well… all though that might be going a little overboard.
For the cake:
2 cups + 2 T sugar
1 3/4 cups flour
3/4 cup + 1 T cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla
1 cup boiling water
In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, whisk together the eggs, milk, oil, and vanilla.
Add to the dry ingredients, mix for about 2 minutes.
Add the boiling water and stir just until well combined. Batter will be thin.
Line 2 muffin pans with paper liners and divide the batter among the 24 cups, filling about 2/3rds full.
Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pans for a few minutes, then remove and cool completely on a wire rack.
For the caramel frosting:
1 pound brown sugar
1 cup heavy cream
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1 1/2 to 3 cups powdered sugar, optional
In a medium pot, bring the brown sugar and cream to a boil and let boil for 1 minute.
Add the baking soda, boil for 1 more minute.
Stir in salt, then add butter but don’t stir.
Chill for 1 1/2 hours in the fridge or until chilled.
Beat well, adding powdered sugar to desired consistency. (will be more like a glaze if you don’t add any)
To finish:
3/4 cup sweetened coconut
1/2 cup milk chocolate chips
Spread coconut out on a cookie sheet, bake at 350 degrees for 5-10 minutes or until toasted, stirring occasionally.
Frost cupcakes with caramel frosting (or dip tops in frosting if left as a glaze), sprinkle with toasted coconut.
Melt chocolate and drizzle tops of cupcakes.
Recipe Sources: chocolate cupcakes slightly adapted from Annie’s Eats, frosting adapted from All Recipes
Ingredients
- 3/4 cup sweetened coconut
- 1/2 cup milk chocolate chips
For the cake:
- 2 cups + 2 T sugar
- 1 3/4 cups flour
- 3/4 cup + 1 T cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 2 tsp vanilla
- 1 cup boiling water
For the caramel frosting:
- 1 pound brown sugar
- 1 cup heavy cream
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 1/2 to 3 cups powdered sugar, optional
Instructions
Make the cake:
- In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In a small bowl, whisk together the eggs, milk, oil, and vanilla.
- Add to the dry ingredients, mix for about 2 minutes.
- Add the boiling water and stir just until well combined. Batter will be thin.
- Line 2 muffin pans with paper liners and divide the batter among the 24 cups, filling about 2/3rds full.
- Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pans for a few minutes, then remove and cool completely on a wire rack.
Make the caramel frosting:
- In a medium pot, bring the brown sugar and cream to a boil and let boil for 1 minute.
- Add the baking soda, boil for 1 more minute.
- Stir in salt, then add butter but don’t stir.
- Chill for 1 1/2 hours in the fridge or until chilled.
- Beat well, adding powdered sugar to desired consistency. (will be more like a glaze if you don’t add any)
Spread coconut out on a cookie sheet, bake at 350 degrees for 5-10 minutes or until toasted, stirring occasionally.
- Frost cupcakes with caramel frosting (or dip tops in frosting if left as a glaze), sprinkle with toasted coconut.
- Melt chocolate and drizzle tops of cupcakes.
