When it comes to cookies, I’ve always believed that the Girl Scouts could hustle. I mean, c’mon now. Adorable little girls, pleading for some philanthropic cause while slinging delicious cookies. A no brainer!
And every year, you could always count me in for at least a box or two of those delectable bites. But alas, two years ago, my fate was sealed.
Yup. My niece, Maya, had joined the Scouts. I was in trouble.
Look at that face! Who could say “no“?
Although, more accurately, I think she started as a “Daisy”—a neophyte Girl Scout, I think. Thus my 1-2 boxes of cookies has now grown to 6, 7, 8….. Ugh–you get my drift.
But how can you really blame me? I’m a sucker for my little buggers and when they’ve got cookies, I’ve got no chance.
The cookies are delicious on their own and even frozen. But every so now and then, I try to rework the beloved Girl Scout cookie into a cupcake like my Tagalong Cupcakes (a cookie on the bottom and top), Thin Mint-Chocolate Cupcakes (cookies in the batter and on top), and finally these Samoa Cupcakes.
These cuppies are my tribute to the Samoa Cookie (and Maya)—a chocolate cupcake topped with a caramel cream cheese frosting, rolled in toasted coconut flakes, topped with a chocolate drizzle and half a Samoa cookie. Yup…I went there.
So friends, as long as Maya is a Scout, you can count on an annual Girl Scout themed cuppie. With that said, anyone else having flashbacks of Shelley Long in Troop Beverly Hills?
Makes approximately 2 dozen cupcakes
5 ounces dark chocolate, finely chopped
1 cup strongly brewed hot coffee
½ cup unsweetened cocoa powder
2 cups all purpose flour
1½ teaspoons baking soda
½ teaspoon baking powder
1 cup + 2 tablespoons granulated sugar
1 teaspoon salt
2 large eggs
¾ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
Caramel Cream Cheese Frosting
16 ounces cream cheese, at room temperature
8 tablespoons unsalted butter, at room temperature
3 heaping tablespoons caramel sauce
4-5 cups sifted confectioner sugar (varies due to preferred frosting consistency)
1½ cups toasted coconut flakes
¼ cup melted chocolate
12 Samoa® Cookies, sliced in half
Preheat oven to 350 degrees. Place paper liners in muffin pans.
Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for 1-2 minutes. Remove plastic and stir until smooth.
Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In electric mixer fitted with the paddle attachment, beat eggs until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly incorporate the melted chocolate. In increments, add the dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 5 minutes before removing to cooling racks.
In an electric mixer fitted with the paddle attachment, whip together the cream cheese and butter until fluffy. Add caramel sauce and then gradually add in the confectioners’ sugar, ¼ cup at a time. Continue adding sugar until desire consistency.
Fill a pastry bag and pipe frosting on top of cooled cupcakes. Roll the tops of the cupcakes in the toasted coconut flakes. Drizzle the melted chocolate over the tops and then garnish with ½ a Samoa® cookie. Enjoy!