Samoa Cookie Cupcakes

 Samoa Cookie Cupcakes

Yields 1 dozen

The things you’ll need

Ingredients 

1 cup all purpose flour

½ cup cake flour

1 ¼ teaspoon baking powder

¼ teaspoon salt

1 cup granulated sugar

½ cup butter, room temperature

1 egg

1 teaspoon vanilla extract

½ cup + 2 tablespoons coconut milk

¼ cup sweetened shredded coconut

Frosting

1 cup butter, room temperature

½ cup caramel sauce

4 cups powdered sugar, sifted

1 tablespoon vanilla extract

¼ teaspoon salt

2 tablespoons heavy cream

Equipment

Large mixing bowl

Medium mixing bowl

Spatula

Hand mixer

Whisk

12 purple silicon cupcake liners

Decoration

Cutting board & knife

Samoa cookies

Melted chocolate in decorating bag

#829 tip

Let’s get started!

Preheat oven to 325°F.

In a medium bowl, whisk together the flours, baking powder and salt until evenly combined.

In a large bowl, use a hand mixer to beat butter and sugar until light and fluffy.

Add in and egg and vanilla and beat well. Scrape down the sides of the bowl as needed.

On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.

Gently fold in shredded coconut.

Line a cupcake tray and fill two-thirds full with batter. Bake for about 14 to 16 minutes.

Frosting

Beat butter until smooth. Add caramel and mix until well combined.

Slowly add powdered sugar and beat until smooth.

Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

Cut each Samoa cookie in half.

Scoop frosting in decorating bag fitted with a #829 tip.

Once cupcakes are completely cool, pipe two swirls of frosting on top of each.

Drizzle melted chocolate and top with a half of a Samoa cookie.

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