It’s already that time again for Girl Scout cookie orders! If you are like me once your stock of Girl Scout cookies run out you force yourself to forget about them, why put yourself through that type of torture? Until of course it’s time to order them again and you have to wait for what seems like FOREVER before they arrive. I made these for an engagement celebration of sorts and the bride-to-be’s favorite Scout cookie is the Samoa (aka Caramel Delight). These cupcakes do not require the use of any actual Girl Scout cookies but will definitely hold your cravings over until your order arrives. It’s always a crowd pleaser but be warned that these are no small commitment (time OR calories!) but well worth it. Also, if you are fan of Girl Scout cookies stay tuned for our Thin Mint cupcake in a few weeks!
This cupcake consists of probably the most components you’d ever want to use. It starts with a brown sugar cake base, filled with caramel, a layer of chocolate ganache, a scoop of yummy coconut gooeyness (yea that’s my technical term for it) and sprinkled with roasted coconut bits. Yes, it’s as amazing as it sounds.
Brown Sugar Cake
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
- Preheat oven at 350 degrees, line a standard 12 cupcake pan
- In a mixer with a paddle attachment, beat butter and sugar until fluffy
- In a separate bowl combine flour, baking powder, baking soda, and salt in a bowl, whisk to combine
- Add eggs to the butter/sugar mixture one at a time until combined
- In a separate measuring cup or bowl combine milk and vanilla
- Add a fourth of the flour to the butter/sugar mixture and beat to combine
- Add about one third the milk/vanilla mixture and beat until combined
- Continue to alternate flour and milk mixture, ending with the flour mixture
- Divide batter evenly among the 12 cups, about ¾ full
- Bake for 20-25 minutes or until a toothpick comes out clean
Gooey Coconut Topping
2 eggs, lightly beaten
10 ounces evaporated milk
1-1/3 cup sugar
1/2 cup (1 stick) butter
2 1/2 cups shredded, sweet coconut
- Heat oven to 350 degree oven
- Spread the coconut evenly onto a sheet pan and toast for about 10 minutes (the edges tend to brown the quickest so stir/toss the coconut to ensure even browning
- Place milk, sugar, eggs and butter into a saucepan over medium heat. Stir constantly until thick and golden, about 10-15 minutes
- Take the mixture off the heat and cool for a few minutes
- Press mixture through a metal sieve to remove lumps, dispose of the lumps collected in the sieve
- Add 2 cups of the coconut (the rest will be used for garnish) to the mixture and combine
- Set mixture aside to completely cool
½ cup sugar
½ cup heavy cream
(alternately you can use a ready-made caramel sauce)
- Prepare an ice bath (you’ll need two nesting bowls – place ice in the larger bowl and place smaller bowl inside the large bowl surround it with ice).
- Heat the sugar in a medium saucepan over medium high heat. Sugar will start to melt, shake the pan to move the unmelted sugar around the pan.
- Stir with a wooden spoon until the sugar becomes a smooth golden amber color (about 2 or 3 minutes). Stir constantly so that the sugar doesn’t burn.
- Remove from heat.
- Continue stirring and slowly add the cream in a slow stream (it may splatter and this is normal).
- If it’s not the desired consistency (smooth) return to heat while stirring.
- Place caramel in the smaller bowl in the ice bath—stir frequently until cooled.
8 ounces bittersweet chocolate
1 cup heavy cream
- Chop chocolate into small bits and transfer into a heat proof bowl
- In a saucepan, heat the cream until it begins to bubble
- Pour heated cream over the chocolate, stir
- Let sit for 1 minute then stir until combined
- Let cool to room temperature
- Using a serrated knife, cut out a cone shape portion from the top of the cupcake
- Flip the top over and cut off the excess cake so that you are just left with a top
- Fill the cupcake with a teaspoon of caramel
- Place the top of the cupcake back on
- Put on a light coat of chocolate ganache
- Refrigerate for about 10 minutes to harden the ganache
- Once the ganache has set scoop a tablespoon full of the coconut goo mixture onto the top of the cupcake
- Sprinkle the remainder of the toasted coconut bits on top of the cupcakes
- Drizzle the top of the cupcake with lines of ganache- just like the cookies!