Do you love the Samoa Girl Scout cookies? You do?!?! Well then this cupcake is for you!! Chocolate cake pumped with ooey gooey caramel sauce, dipped in rich chocolate ganache, piped with caramel buttercream, sprinkled with toasted coconut, and drizzled with more caramel sauce and chocolate ganache?!?!? That is one awesomely decked out cupcake, if you ask me! 🙂
First, line 24 cupcake wells with liners and preheat your oven to 350 degrees. In a mixing bowl, add one box of Devil’s Food cake mix, one large box of instant chocolate pudding, 1 cup of sour cream, 1 cup of canola oil, 4 eggs, and 2 teaspoons of vanilla extract. Mix well. In a small bowl, mix together 1 tablespoon of instant coffee granules with 1/2 cup of warm water. Add this to the cake mixture and mix until just incorporated. Fill cupcake lines 3/4 of the way full and bake for 18 – 22 minutes.
In a small sauce pan, add one bag (11 oz) of caramels and 1/4 cup of heavy cream. Melt down the caramels over medium heat, stirring often, until they are completely dissolved into a thick, ooey gooey sauce. MAKE SURE YOU STIR OFTEN!!! Once your caramels have completely melted, remove the pan from the heat and allow the sauce to cool down a little bit.
Once the cupcakes have cooled as well, then you can pour some of the cooled caramel sauce into a squeeze bottle. Then take the squeeze bottle and inject a few squirts (2 – 3) into each cupcake.
Take 9 oz of bittersweet chocolate and chop it into small pieces. Place the pieces into a small bowl.
In a small saucepan, heat 1 cup of heavy cream until it starts to boil. Make sure you watch it because it can quickly boil over and make a big mess on your stovetop! I speak from experience lol ;-P
Once it starts to boil, add the cream to the bowl of chocolate pieces. Let the cream sit over the pieces for a minute or two.
After a few minutes, stir the cream and chocolate together until the cream and chocolate are thoroughly mixed together.
Take your cupcakes and dip the tops of them into the ganache and allow the ganache time to set.
Take 1 cup of butter, set it on your counter, and allow it to come to room temperature. Once it’s reached room temperature, place it in a mixing bowl and beat it for a minute or two. Add 1/3 cup of your caramel sauce and 1 teaspoon of vanilla extract and beat for a few more minutes, scraping down the sides every once in a while. Add 1 1/2 cups of powdered sugar and beat until the frosting becomes the consistency you like. Pipe on top of the ganache with whatever tip tickles your fancy 🙂
Preheat your oven to 350 degrees. Take a bag of sweetened coconut, spread it out evenly on a cookie sheet, and bake for 7 to 8 minutes. Keep your eyes on it – you don’t want burnt coconut! Halfway through, take the pan out of the oven and stir the coconut around. Once it’s completely toasted, sprinkle it over the caramel buttercream.
For even more decadence, drizzle more of the caramel sauce and chocolate ganache over the toasted coconut, and your Samoa cupcake is complete and ready to be devoured!!
Today is the official last day of summer break before school starts. Teachers go back this Monday and students go back the following Monday (Aug 17). I’m excited for this school year! My classroom is freshly painted, and I am doing a little bit of redecorating around the room (in school colors – gotta show my school spirit!). I’ll take some pictures and share it with you…hopefully sooner rather than later, but you never know with me 🙂
I hope you guys enjoy the rest of your Friday and weekend…Happy crafting!