Samoa Cupcakes

I have never met a girl scout cookie that I did not like, or anyone who doesn't like girl scout cookies for that matter! Which cookie is my favorite? Samoas! I love the combination of caramel, chocolate, and coconut! It just doesn't get any better than that! I could seriously eat an entire box at a time...in fact, I'm pretty sure I have. Yikes! We will keep that just between us....moving on...

You're really going to love this cupcake! It's so light and moist. The combination of caramel and coconut is to die for, and then biting into that chocolate drizzle will knock your socks off! Plus, they are so pretty. Anyone you make these for will be impressed!

Lets get to the how to!

Chocolate Cupcake:

1 box of devils food chocolate cake mix (Yes, that says cake mix. Easy recipe here guys!)
1 cup buttermilk
4 eggs
1/2 cup oil
1/2 tsp coconut extract

Directions:

1. Preheat oven to 350 degrees and line cupcake pan

2. Mix all ingredients with electric mixer for 2 minutes

3. Fill cupcake liners about 2/3 of the way full

4. Bake for about 18 minutes or until toothpick comes out clean

5. Cool before frosting

6. ENJOY!!!

Caramel Icing:

2 sticks butter
1/2 tsp salt
2 cups packed brown sugar
2 tsp vanilla
4 cups powdered sugar

1. Melt butter in sauce pan on medium heat

2. Stir in salt and brown sugar and bring to a boil stirring constantly

3. Cook over low heat for two minutes

4. Add milk and return to a boil

5. Remove from heat and stir in vanilla

6. Cool to lukewarm and whisk in powdered sugar



*I garnished my cupcakes with toasted coconut and drizzled them with chocolate! YUMMMMMM!*

*Spread sweetened shredded coconut on a baking sheet and bake at 350 degrees for 7-10 minutes*

*I used chocolate melts to drizzle over the cupcakes. Melt chocolate in a microwave safe bowl for 30 seconds at a time on defrost setting. When chocolate is melted, drizzle over the cupcakes*