Do you like the Samoa Girl Scout cookies? Well, Cooking Classy has just the cupcake for you so you can enjoy the flavor year round. A vanilla cupcake topped with a chocolate ganache, caramel buttercream and toasted coconut. Don’t tell the Girl Scouts, but I think these cupcakes are WAY better than a cookie!
- 1⅓ cups all-purpose flour
- 2½ Tbsp cornstarch
- 1 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- ⅓ cup unsalted butter
- 3 Tbsp vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup buttermilk
- ¾ cup granulated sugar
- 3 Tbsp water
- 3 Tbsp salted butter
- ¼ cup + 2 Tbsp heavy cream (poured into the same cup so it can be added all at once)
CARAMEL BUTTERCREAM FROSTING
- ½ cup butter, at room temperature (I used ¼ cup unsalted ¼ cup salted)
- ¼ cup + 2 Tbsp caramel sauce
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 1 cup chocolate chips (I used ½ cup semi-sweet and ½ cup milk chocolate)
- ¼ cup heavy cream
- 1 cup toasted coconut, cooled and slightly crushed into smaller pieces
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together 1/3 cup butter and 3/4 granulated sugar until pale and fluffy, occasionally scraping down the sides and bottom of bowl. Blend in vegetable oil. Add in eggs one at a time mixing just until blended after each addition and adding in vanilla with second egg.
- Whisk together milk and buttermilk in liquid measuring cup. Working in three separate batches and beginning and ending with flour mixture, add 1/3 of the flour mixture followed by 1/2 of the milk mixture and mix just until combined after each addition.
- Spoon batter into paper lined muffin cups filling each cup nearly 2/3 full (about 1/4 cup batter in each).
- Bake in preheated oven 16 – 19 minutes until toothpick inserted into center comes out clean.
- Remove from oven and allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
For the Caramel Sauce:
- Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
- In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
- Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
- Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
- Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
For the Caramel Buttercream Frosting:
- In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy.
- Add powdered sugar and blend on low speed until mixture comes together. Add 1/4 cup + 2 Tbsp completely cooled caramel sauce and vanilla and whip on medium-high speed until pale and fluffy (you can add another 1 Tbsp caramel sauce as needed to thin if desired).
To assemble the cupcakes:
- Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it’s fully melted (about 30 seconds) to cool slightly.
- Dip tops of cupcakes in melted chocolate mixture and allow excess to run off, the return upright to wire rack and allow chocolate to cool, about 10 – 20 minutes.
- Pipe caramel frosting over tops then sprinkle with a spoonful of toasted coconut.
- Drizzle tops with remaining chocolate and caramel sauce.
- Serve while chocolate is melty or allow to set at room temperature. Store in an airtight container at room temperature.