Samoa Girl Scout Cookies were my muse for this coconut cupcake.

Vanilla coconut cake, chocolate frosting, toasted coconut, a drizzle of caramel…

My favorite flavor Girl Scout Cookie changes every week. One week it’s a Samoa, the next it’s a Thin Mint or Do-si-dos.

I have all three in my freezer and was inspired to create a cupcake like the Samoa. It turned out great and I highly recommend you try them! I added caramel to a couple but didn’t like how the pictures looked and decided to scrap the caramel on the rest.

I was never a Girl Scout. I don’t know if I even really knew about Girl Scouts until I was too old and it was weird to join. But I sure do love the fact that cute little girls ask for money in exchange for boxes of the worlds most amazing cookies. So good. Also, this has nothing to do with these cupcakes, but I also love that Boy Scouts sell bags of caramel and cheese popcorn for like $15 and I still buy it every time! WHO CAN SAY NO TO CUTE KIDS SELLING MY FAVORITE FOODS?!?! Whoever is running those Scout’s is a genius. I will never say no to cookies or popcorn. It would go against everything I stand for.

A little twist on a Samoa Cookie. Caramel drizzle, toasted coconut and chocolate! Yum!

 

Recipe: Coconut Cupcakes with Chocolate Buttercream

Makes 12 Cupcakes

Ingredients:

For the Cake:

1 1/2 Sticks Unsalted Butter, Softened

1 Cup Sugar

3 Eggs, Room Temperature

1 Teaspoon Vanilla Extract

1 1/2 Cups All-Purpose Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Buttermilk

1 Cup, Packed, Sweetened Shredded Coconut

For the Frosting:

1 Cup Unsalted Butter, Softened

2 1/2 Cups Powdered Sugar

1 Teaspoon Vanilla Extract

4 Ounces Semisweet or Bittersweet Chocolate, Melted and Cooled.

Directions:

For the cake:

Preheat oven 325 Degrees. Line a muffin tin with 12 liners and set aside.

In a large bowl cream the butter and sugar together for about 5 minutes until light and fluffy. Add the eggs one at a time beating well and scraping down the sides as needed.

Add vanilla and mix well.

In a separate bowl, combine flour, baking powder, baking soda and salt.

Alternately add the flour and buttermilk in three different parts, starting and ending with the flour. Mix until just incorporated and then stir in the coconut.

Once just combined, pour into prepared cupcake liners, about 3/4 full and place in center of oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

For the Frosting:

Click this link below!

Chocolate Buttercream Frosting