Samoas Cupcakes
Ingredients:
- butter, room temperature - 6 T
- sugar - 3/4 cup plus 2 T
- salt - 1/4 tsp
- baking soda - 3/4 tsp
- vanilla extract - 1 tsp
- coconut extract - 1/4 tsp
- flour - 1 cup
- unsweetened cocoa powder - 6 T
- eggs, room temperture - 2
- whole milk - 3/4 cup
- frosting --
- heavy whipping cream, cold - 1/2 cup
- cream cheese, room temperature - 8 ounce package
- butter, room temperature - 1/2 cup
- powdered sugar - 2 cups
- coconut extract - 1/4 tsp
- toppings --
- caramel sauce -
- shredded coconut -
- chocolate, shaved -
Instructions:
In a bowl, beat together butter, sugar, salt, baking soda, vanilla and coconut extract until light, for 3 - 4 minutes.
In a second bowl, whisk together flour and cocoa powder; set aside.
Beat eggs, one at a time, into butter mixture. When eggs are fully incorporated, add flour mixture in three parts, alternating with milk, just until combined.
Fill 12 - 14 cupcake liners 1/2 full. Bake in a preheated 350 degree oven for 10 minutes. Rotate pan, bake another 10 minutes or until a toothpick comes out cleanly.
Cool cupcakes in the pan for 10 minutes, remove from pan and cool completely.
Prepare frosting -- in a bowl, beat cream until peaks form. Cover, place in refrigerator.
Beat together cream cheese and butter until smooth, add powdered sugar, mix until combined. Add coconut extract, whisk in the chilled whipped cream. Cover and place in refrigerator for 1 hour or more before frosting cupcakes.
Frost cupcakes, drizzle with caramel sauce over cupcakes, garnish with coconut and chocolate shavings.
