Samoa Cupcakes
Chocolate, caramel and coconut… these Samoa Cupcakes have all of my favorite flavors in one amazing cupcake!
Inspired by Girl Scout Samoa cookies, these cupcakes start with my favorite chocolate cupcake recipe, then are topped with salted caramel frosting, toasted coconut and a finishing drizzle of caramel.
I shared these cupcakes a few families at (my girls) school and I’m pretty sure I’ve sealed our friendship for life! =)
These Samoa Cupcakes start with my favorite Chocolate Cupcake Recipe <– click for recipe
Top the cupcakes with Salted Caramel Frosting (recipe below), and then finish with toasted coconut.
To toast the coconut, spread about 1 and 1/2 cups sweetened, shredded coconut onto a baking sheet and bake in a 350* oven for 3-8 minutes. Check after 3 minutes and stir, then check (and stir if needed) about every minute after. The coconut can burn very quickly, watch it closely!
Garnish the finished cupcakes with a drizzle of salted caramel. I used Trader Joe’s Salted Caramel Sauce (labeled Fleur de Sel Caramel Sauce) in the recipe and for the drizzle and it’s my favorite store bought caramel ever! Feel free to make your own caramel sauce (I have a delicious recipe in my book), or choose a high quality brand of your choice. It’s important to chose a salted caramel sauce (or add a bit of good quality sea salt), or the recipe will be overpoweringly sweet.
ingredients:
directions:
1. Allow butter to set out at room temperature about 15 minutes (you can gather your other ingredients in the mean time).
2. In the bowl of an electric mixer, beat butter until smooth.
3............................
For Complete Instruction Please See : www.glorioustreats.com
Inspired by Girl Scout Samoa cookies, these cupcakes start with my favorite chocolate cupcake recipe, then are topped with salted caramel frosting, toasted coconut and a finishing drizzle of caramel.
I shared these cupcakes a few families at (my girls) school and I’m pretty sure I’ve sealed our friendship for life! =)
These Samoa Cupcakes start with my favorite Chocolate Cupcake Recipe <– click for recipe
Top the cupcakes with Salted Caramel Frosting (recipe below), and then finish with toasted coconut.
To toast the coconut, spread about 1 and 1/2 cups sweetened, shredded coconut onto a baking sheet and bake in a 350* oven for 3-8 minutes. Check after 3 minutes and stir, then check (and stir if needed) about every minute after. The coconut can burn very quickly, watch it closely!
Garnish the finished cupcakes with a drizzle of salted caramel. I used Trader Joe’s Salted Caramel Sauce (labeled Fleur de Sel Caramel Sauce) in the recipe and for the drizzle and it’s my favorite store bought caramel ever! Feel free to make your own caramel sauce (I have a delicious recipe in my book), or choose a high quality brand of your choice. It’s important to chose a salted caramel sauce (or add a bit of good quality sea salt), or the recipe will be overpoweringly sweet.
ingredients:
- 1 cup (2 sticks) Challenge unsalted butter
- 4 oz. (1/2 block) Challenge cream cheese
- 1/2 cup good quality salted caramel sauce
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
directions:
1. Allow butter to set out at room temperature about 15 minutes (you can gather your other ingredients in the mean time).
2. In the bowl of an electric mixer, beat butter until smooth.
3............................
For Complete Instruction Please See : www.glorioustreats.com
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