"SAMOAS GIRL SCOUT COOKIE, I WOULD LIKE TO INTRODUCE YOU TO THE CUPCAKE!"

           SAMOAS CUPCAKES

We all hate the day when we eat our last Girl Scout Cookie.  The realization sets in the that we are not going to be able to taste that sweet chewy piece of deliciousness for at least a few more months.  This year you thought you bought enough to last you.  You thought you would freeze some and make them last a whole year this time.  But you were wrong again.  You ran out with almost 5 months to go.  I would like to tell you I have a secret connection that can get you some more of these little addictions year round.  I would like to tell you that, but I can't.  What I do have is a temporary solution though.  Fill that Girl Scout Cookie shaped hole in your stomach with these delicious cupcakes that I found while perusing the web  this week. I tried them and don't think I could make the recipe any better.  They are about the best substitute you can get your hands on, and you may end up craving these instead.

BATTER

1 c. sour cream

1 tsp. baking soda

2 cups flour

1/2 c. unsweetened cocoa powder

1 c. unsalted butter (softened)

1 c. sugar

1/2 c. light brown sugar

1 tsp. salt

1 tbsp. vanilla

2 whole eggs

2 egg yolks

1.Preheat oven to 350 degrees

2.In a small bowl, mix sour cream and baking soda

3.In another small bowl, sift together flour and cocoa powder

4.In a large bowl, beat together butter, sugar, and brown sugar

5.Add in salt, vanilla, eggs, and egg yolks until combined

6.Using a wooden spoon, fold in 1/3 of sour cream mixture and 1/3 of flour mixture.  Do this two more times

7.Evenly divide batter into 2 lined cupcake pans

8.Bake at 350 degrees for 20-25 minutes (until toothpick comes out clean) and let cool completely

FROSTING

Caramel

1/2 c. granulated sugar

2 tbsp. water

2 tbsp. butter

6 tbsp. heavy whipping cream

1/2 tsp. kosher salt

1.In a small saucepan, dissolve sugar into water on medium low heat.

2.Turn heat to high, occasionally swirling the pot using the handle (do not mix directly)

3.The mixture will begin to bubble and then darken.  Once it reaches a medium amber color (about 5-7 minutes) add the butter and cream. 

4.Whisk together, then stir in salt

5.Let cool completely

Buttercream

1 c. unsalted butter (room temp)

1 tbsp. vanilla

1-1/2 c. powdered sugar

1.Place butter and vanilla in mixing bowl and beat on high for approximately 3-4 minutes (should be fluffy)

2.Turn mixer to medium speed and add powdered sugar 1/2 cup at a time.

3.Once combined, blend in caramel sauce

TOASTED COCUNUT

1/2 c. sweetened coconut

1.Spread coconut onto foil lined pan and baked at 350 degrees for approximately 6 minutes (or until coconut begins to brown)

ASSEMBLY

1.Pipe frosting mixture onto cupcakes, sprinkle with coconuts, and garnish with chocolate syrup.