Samoa Cupcake

It's that time of the year again when those Girls Scouts are out and about selling those wicked cookies.  My favorite are the Samoas.  A shortbread cookie, dipped in chocolate, topped with coconut caramel and chocolate drizzle.  So...I made Samoa cupcakes.  Woo-Hoo!

For recipes, click on the tags to the right:

Little Cakes:  The Shortbread Cake
Frostings: Salted Carmel Frosting
Toppings:  Dark Chocolate Ganache, Caramel Sauce, Toasted Coconut

Toasted Coconut

Yield:  More than enough for 24 cupcakes
Bake Time:  5 - 7 minutes

INGREDIENTS:

2 cups coconut, sweetened

1.  Preheat oven to 325 degrees F.  Line a baking pan with aluminum foil. 

2.  Spread the coconut evenly on the pan.  Bake for 5 minutes, or until the coconut starts to turn a golden brown.  Turn the coconut over and bake for another 2 minutes.  Remove from oven, allow to cool to room temperature.

Dark Chocolate Ganache

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

2 cups dark chocolate, or bittersweet chocolate pieces
1/2 cup heavy cream

1.  Add chocolate pieces and cream to a medium size microwave safe bowl and heat mixture for two 30 second intervals.  Stir to combine.  Allow to cool slightly.  Dip the tops of cupcakes into the melted mixture, then allow the chocolate to set up and cool on a wire rack.

The Shortbread Cake

Yield: 24 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes

INGREDIENTS

2 2/3 cups flour
5 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1/2 cup milk
1/4 cup sour cream

1/2 cup butter, unsalted
1 1/2 cups sugar
1/3 cup olive oil
4 eggs
2 teaspoons vanilla

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, then set aside.

3. Whisk together the milk and sour cream in a measuring cup.  Set aside.

4.  In a large mixing bowl, whip the butter until light and fluffy.  Slowly add the sugar.  Blend in the olive oil.  Add the eggs one at a time, then add the vanilla.

5.  Add 1/3 of the flour mixture, followed by 1/2 of the milk mixture.  Repeat and finally add the remaining flour mixture.

6.  Fill cupcake tins 2/3 full and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.  Allow cupcakes to cool on a rack.