Samoa Cupcakes
Samoa Cupcakes PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Isn't it the saddest when you run out of your favorite box(es) of Girl Scout Cookies? If Samoas are your jam, then this cupcake recipe inspired by said cookies is the only thing you'll need to get you through. All right, let's get baking, shall we?

RELATED: PSA: Girl Scout Cookies Taste Better with Wine

Makes 12 cupcakes
Start to Finish: 1 hour 20 minutes

Ingredients

Cupcakes

1½ sticks unsalted butter, at room temperature

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

½ teaspoon coconut extract

2 cups all-purpose flour

1¼ teaspoons baking soda

½ teaspoon salt

¾ cup milk

1 cup shredded cococnut 

Finishing

1 cup unsalted butter, at room temperature

4 cups confectioners' sugar

¼ cup milk

1 teaspoon pure vanilla extract

2 cups toasted coconut

 cup caramel sauce

 cup chocolate sauce

Directions

1. Preheat the oven to 350°F. Place liners in the cavities of a 12-cup cupcake pan.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, scraping the sides of the bowl well after each addition. Add the vanilla and coconut extracts and mix to combine.

4. In a medium bowl, whisk the flour with the baking soda and salt to combine. Add half of the flour mixture to the mixer and mix until incorporated.

5. Add the milk to the mixer and mix until incorporated. Add the remaining half of the flour mixture and mix to combine. Stir in the shredded coconut.

6. Divide the batter evenly among the prepared cupcake liners. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool completely.

7. Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the milk and vanilla extract and mix well to combine.

8. Scoop a rounded ¼ cup of frosting on top of each cupcake and spread to the edges, leaving the frosting mounded in the center. Roll the frosting in the toasted coconut to coat.

9. Drizzle the caramel and chocolate sauces over the cupcakes. Serve immediately, or store in an airtight container in the refrigerator for up to two days.

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