Caramel Delight {Samoa} Cupcakes with Coconut Buttercream

Girl Scout cookies and I go way back.
Back to the 70's when we wore that short little brown dress with the beanie to Brownie meetings and we sang "I have something in my pocket it belongs across my face".  Remember that?!?

And then later the green dress with the beret after we flew up to Junior scouts.
Do you remember the "Fly Up" ceremony? 

I loved Girl Scouts!  We did so many fun things that I probably would have never experienced if I wasn't a scout, so naturally when my daughter started kindergarten I signed up to be a Daisy Girl Scout leader.  Little did I know, that she would stick it out for 13 years and I would have the pleasure of watching all those girls in our troop grow up and graduate high school.
We had a lot of fun over those 13 years camping, crafting, singing and working on badges.
I wouldn't trade those times for anything!

Anyway, over the past 4 decades I have sold or helped sell at lot of Girl Scout cookies.
Girl Scouts will always hold a special place in my heart and I will never pass up a cookie sale :)

Now onto the cupcakes.
My friend Bekka loves Caramel Delights, so when we got together for her birthday last month, I knew just the cupcake to make for her special day.  Chocolate cake topped with coconut buttercream frosting, finely topped cookies and a Caramel Delight cookie slice.  I totally meant to drizzle caramel sauce on top, but somehow forgot. I will definitely do it next time.

Even without the caramel sauce they were delish!
























Caramel Delight {Samoa} Cupcakes
with Coconut Buttercream

Chocolate cupcakes:
1 cup sugar
1 cup brown sugar
1 3/4 cup all-purpose flour
3/4 cup unsweeted cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp. vanilla
1 cup boiling water

Preheat oven to 350 degrees and line cupcake pans with liners.
Sift dry ingredients into a large mixing bowl.  Add eggs, milk and vanilla.
Beat with a mixer for about two minutes, occasionally scraping down the sides of the bowl.
Add the boiling water and mix just until blended.  Let the batter sit for about 10 minutes to thicken slightly.
Fill cupcake liners using a large cookie scoop. Bake for about 20 minutes, or until center of the cupcakes spring back when lightly touched.  Cool on a wire rack.

Coconut Buttercream Frosting

3 sticks unsalted butter, at room temperature
5-6 cups powdered sugar
1 tsp. vanilla extract
1/2 tsp. coconut extract
1-2 T heavy cream or milk
1 box of Caramel Delight {Samoa} Girl Scout Cookies

In the bowl of an electric mixer, cream together the butter and powdered sugar 2-3 minutes on med-high speed.  Lower the speed and add the vanilla and coconut extracts along with the heavy cream. Beat for another 5-7 minutes on high until light and fluffy. Frost cooled cupcakes.  Top with finely chopped cookies and a cookie slice on top.  Drizzle with caramel if desired.

 

Yield - 32 cupcakes

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