I don't generally post a lot of desserts here, and here I am doing cupcakes twice in 8 days. What can I say? Sometimes you just need cupcakes.
(Actually, I was making some cupcakes for a Spoonful post, and I decided to do a couple of variations while I had everything out.
Also, you know me, any excuses to whip out the frosting gun. Best $10 I ever did spend).
And anything that is even remotely flavored like my favorite Girl Scout cookies is pretty much guaranteed to be worth making in my book.
I've loved Samoas my whole life (Bart even gave me a box of them when he proposed), but my most vivid memory of them is passing a troop of girl scouts in Boston selling them and Bart pulling over so I could hop out and buy some.
We'd just barely finished paying off our student loans and were coming out of a year of absolutely no spending, so paying $3 for a box of cookies seemed like extremely high living.
Eating these cupcakes made me feel rich again (even if we actually are very much the opposite).
Girl Scout Cupcakes
(adapted from Sweet Pea's Kitchen and Perry's Plate)
Makes 12-14 cupcakes (mine made 14)
6 Tablespoons butter, room temperature
3/4 cup plus 2 Tablespoons granulated sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon coconut extract
1 cup all-purpose flour
6 Tablespoons unsweetened cocoa powder
2 eggs, room temperature
3/4 cup whole milk (next time, I think I'll use coconut milk instead, just for fun)
1/2 cup chilled heavy whipping cream
1 8-oz package cream cheese, room temperature
1/2 cup butter, room temperature
2 cups powdered sugar
1/4 teaspoon coconut extract
Caramel sauce (homemade or storebought)
Shredded coconut (sweetened or unsweetened)
Mini chocolate chips or chocolate shavings
Preheat oven to 350 degrees. Line muffin tin with paper liners.
In an electric mixer, beat the butter, sugar, salt, baking soda, vanilla, and coconut extract together until light, for 3-4 minutes.
While that mixes, whisk together the flour and cocoa powder. Set aside.
Beat the eggs, one at a time, into the butter mixture, scraping down the sides as needed. When they are fully incorporated, add the flour/cocoa mixture in three parts, alternating with the milk, just until combined.
Fill the cupcake liners 1/2 full and bake for 10 minutes. Rotate pan and bake another 10 minutes or until a toothpick comes out cleanly.
Let cool in pan for 10 minutes then remove from pan and let cool completely.
For frosting, beat the whipping cream until peaks form. Refrigerate it while you do the next steps of the frosting.
With an electric mixer, beat cream cheese and butter together until smooth, then sift in the powdered sugar and mix until combined. Add coconut extract then whisk in the chilled whipped cream. Refrigerate it for an hour or more before frosting your cupcakes.
Frost the cupcakes, then drizzle with caramel sauce and sprinkle with coconut and chocolate pieces. Enjoy!