©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Samoas Cupcakes

So I found the recipe on Pinterest months ago and it kind of popped back in my head when I signed up to bring a dessert for our Mom's night out.  You can find the original recipe at Sweet Peas Kitchen.

I did totally cheat and used a box cake mix.  I ran out of time on Thursday.  I don't think it made that much of a difference.

Since I was going to put them in 8 oz jars I decided to make a whipped ganache to put between the layers of cupcakes.  I cut each cupcake horizontally in half.

Make and cool 24 chocolate cupcakes.

Make, cool and whip ganache.

Toast 1 cup of shredded coconut in the oven.

Make the caramel frosting:

2 sticks unsalted butter
1/2 teaspoon salt
2 cups packed light brown sugar
1/2 cup whole milk
2 teaspoons vanilla extract
4 cups powdered sugar

To make the frosting, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Be careful it does bubble up.

Cool to lukewarm, about 30-40 minutes, stirring occasionally.

Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.
Place a cupcake half in the bottom of the jar.  Place a dollop of the whipped ganach.  Place another cupcake half and dollop of ganache.  Top with another cupcake half.  Pipe on the caramel frosting.

Sprinkle on the toasted coconut.

Melt 1/4 cup of milk chocolate chips and drizzle on top of the coconut.

I did leave the coconut off of 3 jars.

And this what all the ladies enjoyed before dinner...

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