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Monday, May 14, 2012

Samoas Cupcakes

Hi, I'm Julie and I'm a cupcake-aholic....NO, I'm not proud...but I am happy and I wear a smile on my face every time I get to eat a cupcake...yes, pretty much any cupcake (that doesn't come from a box)! THERE are so many tasty little morsels out there that are in the cupcake world...there are chocolate cupcakes, pumpkin cupcakes, lemonade cupcakes, white cupcakes...the list goes on and on. THIS cupcakes is ONE of my favorites (but lets be honest here...they are all ONE of my FAVORITES)...Give it a try and I think you'll add it to your list of favorites too~

PS...I had to post 2 pictures because they were not only delicious, but they turned out
so perfectly adorable too (which doesn't always happen when I'm creating).

Samoas Cupcakes

2 c. flour
3/4 c. cocoa
1 1/2 cubes butter
1 3/4 c. sugar
1/2 t. salt
1 1/2 t. baking soda
2 t. vanilla
1 1/2 t. coconut extract
4 eggs
1 1/2 c. milk

In a medium bowl combine flour and cocoa, whisk. Set aside. In another bowl cream together butter, sugar, salt, baking soda, vanilla and coconut extract, beat until light and fluffy (about 4 minutes). Add eggs and beat. Slowly combine dry ingredient, altering with milk. Beat until combined. Preheat oven to 350 degrees. Line muffin pan with paper liners. SPRAY liners with cooking spray and fill each liner approximately 2/3 full. Bake 15-17 minutes or until done. Cool completely and frost with caramel frosting (recipe below).

Caramel Frosting:

2 cubes butter
1/2 t. salt
2 c. brown sugar
1/2 c. milk
2 t. vanilla
4 c. powdered sugar
1 c. shredded coconut
1/4 c. chocolate chips

Melt butter over medium heat. Stir in brown sugar and salt. Heat until boiling, stir continually. Cook on low until sugar is dissolved. Stir in milk and return to a boil, continue to stir so frosting won't stick to bottom of pan. Remove pan from heat and add vanilla. Stir. Cool  for 40 minutes, stirring occasionally. Once the frosting has cooled, transfer to a mixing bowl. Add powdered sugar and beat until light and fluffy. If its too thick add a little bit more milk, too thin...add more powdered sugar until you get your desired consistency. Pipe frosting onto cooled cupcakes. 

To toast coconut: Spread coconut onto a small cookie sheet or round cake pan. Toast in a 350 degree oven, stir often, until coconut is even in brown color...it doesn't take long. Mine was done in about 7 minutes. Set aside and cool. 

Heat chocolate chips in the microwave for 30 seconds. Use for drizzling over the top of frosted cupcakes. 


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