Samoas Cupcakes

I know, right? Samoas cupcakes?!? Who has heard of such a thing? Better yet, who came up with such a thing? Someone I need to thank...because these are awesome!

A few simple touches really take these cupcakes to the next level. Try them soon, they are delicious!

Samoas Cupcakes

Adapted from this recipe

Makes 24

For the Cupcakes:

2 cups all-purpose flour (or 10 oz Soft White wheat flour)

3/4 cup natural cocoa powder

12 tablespoons (1 1/2 sticks) butter, room temperature

1 3/4 cups sugar (or honey sucanat)

1/2 teaspoon salt

1 1/2 teaspoon baking soda

2 teaspoons vanilla extract

1 teaspoon coconut extract

4 large eggs, room temperature

1 1/2 cups milk

For the Caramel Frosting:

1 cup (2 sticks) butter

1/2 teaspoon salt

2 cups packed brown sugar (or honey sucanat)

1/2 cup milk

2 teaspoons vanilla extract

4 cups powdered sugar

1 cup sweetened shredded coconut, toasted

1/4 cup milk chocolate chips

For the cupcakes:

Preheat oven to 350°. Line muffin tin with papers.

Whisk together flour and cocoa powder in a medium bowl. Set aside.

Using a stand mixer, cream butter, sugar, salt, baking soda, and extracts until light and fluffy (at least 3-4 minutes). Add eggs, one at a time, beating after each addition. Scrape down bowl as needed.

Turn mixer to low and add dry ingredients in three batches, alternately with the milk, until just combined.

Fill cupcake papers 1/2 full, dividing batter evenly. Bake for 20-22 minutes, rotate the pans halfway through. A toothpick inserted in the center should come out clean. Allow cupcakes to cool completely on a wire rack.

To to toast the coconut: Spread on a rimmed cookie sheet. Bake at 350° for 10 minutes, stirring often, until evenly browned.

To make the frosting: In a heavy-bottomed saucepan over medium heat, melt the butter. Add salt and brown sugar. Cook until mixture begins to boil, stirring constantly. Cook for 2 minutes, until sugar is dissolved. Stir in milk and return to boiling, stirring constantly. Remove from heat, and stir in the vanilla. Cool for 30-40 minutes, or until lukewarm, stirring occasionally.

Once the mixture is lukewarm, transfer to the bowl of a stand mixer fitted with paddle attachment. Add powdered sugar, and mix on low until combined. Turn up the speed to medium-high and beat for 3-4 minutes, until light and fluffy. Adjust the consistency of the frosting by adding a little more milk or powdered sugar, if needed.

Pipe frosting onto cooled cupcakes in a spiral design. (Start on the outer edge and work toward the center). Melt chocolate chips in microwave (for about 30 seconds) or on the stovetop, until drizzling consistency. Drizzle over cupcakes freehand, or place in a zip-top (or pastry) bag for more control, and drizzle over the tops. Garnish cupcakes with toasted coconut. Enjoy!