Samoa Cupcakes

Samoa Cupcakes: toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout’s most divisive cookie.
Hello and welcome to the only recipe on the site that is not taste tested and approved by yours truly. We are on our penultimate recipe of my Girl Scout Cookie Cupcake series and have reached the dreaded Samoa Cupcakes week
Guys, I have a confession: I don’t like shredded coconut. I don’t like shredded coconut on things, so really I don’t like Samoa cookies. But you know what I LOVE? Complete sets of things.
How do they taste? Well, the components by themselves are all delicious. The pound cake and homemade caramel are two of my favorite things to come out of my kitchen. As a whole, according to the taste testers, they are…the best of all the cupcakes.

Ingredients

• Cupcakes
• 12 Poundcake cupcakes cooled
• Chocolate Coating
• 1 cup (6oz) semi-sweet chocolate chopped and divided (chips or baking chocolate are fine)
• 1 tablespoon and 3/4 teaspoon canola or vegetable oil divided
• Caramel
• 4 tablespoons (2oz) unsalted butter
• 1/2 cup (100g) packed brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• Toasted Coconut
• 1 1/2 cup shredded sweetened coconut
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Instructions

1. Chocolate Coating
2. In a small microwave-safe bowl large enough for cupcake dipping, combine 2/3 cup of the chocolate with 1 tablespoon of the oil. Microwave on medium for 30 seconds and stir. Repeat until chocolate is melted and no lumps remain. Stir vigorously until chocolate is shiny and smooth.

for full instruction please see : bakingmischief.com

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