Moist vanilla cupcakes topped with a fluffy chocolate frosting, toasted coconut, caramel drizzle and Samoas Girl Scout cookies!
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:12servings
Ingredients
1cupflour
½cupsugar
1 ½teaspoonsbaking powder
½teaspoonsalt
1egg + 2 egg yolks, at room temperature
1 ½teaspoonsvanilla
½cupsour cream
Frosting
6cups powdered sugar
1large (5.9 ounce)chocolate pudding mix, dry
⅔cuphalf and half, or heavy cream
Toppings
6samoa cookies, cut in half
⅓cupshredded coconut flakes
½cupcaramels, melted
2tablespoonsheavy cream
Instructions
Preheat oven to 350. Line a muffin tin with cupcake liners (12).
In a medium bowl combine flour, baking powder, sugar, and salt. In another small bowl combine egg, egg yolks, vanilla, and sour cream. Add wet ingredients to dry ingredients and stir to combine. Pour batter into prepared liners filling each about 2/3 full. Bake 18-22 minutes until an inserted toothpick comes out clean.
Place shredded coconut in a pan and cook over medium high heat, stirring throughout until coconut begins to brown slightly on the edges, remove from heat and set aside. Mix together powdered sugar, chocolate pudding mix, and heavy cream or half and half. Spread or pipe frosting onto cupcakes.
Top each with 1/2 Samoa cookie. Sprinkle with toasted coconut. In a microwave safe bowl melt caramel and heavy cream and stir until smooth. Drizzle onto cupcakes. Store in airtight container.
Notes
Store in airtight container at room temperature up to three days.