You’ve all been there before. That sweet little face knocking on your door, hands full with boxes of delightful treats and order forms, asking sweetly if you – the lover of cookies – would like to own your very own box for a small sum. Soon a small sum becomes a minor fortune, your pocketbook gets smaller and your waist increases by the same amount… hmmm coincidence? I think not! But who can say no? Not I! I have a weakness for girl scout cookies. And not just any girl scout cookies….Sweet, chewy, crispy, coconuty, chocolatey SAMOAS!!! That’s why I decided to convert my favorite Samoa cookies into cupcake form:
They are so darkly deliciously moist and perfect that you can see it through the cupcake wrapper! And those wrappers are no joke people, I bought them for their stay-bright abilities – these cupcakes are just that good! let me break it down for you:
Super moist dark chocolate cupcakes with little bits of sweetened coconut flake in the batter
A very light cocoa flavored buttercream with toasted coconut and GRAHAM CRACKERS folded in
A decadent chocolate drizzle and sweetened coconut flakes scattered lightly on top
SAMOA FLAVOR EXPLOSION!!
Now, the frosting uses my traditional American Buttercream recipe with a few extra tablespoons of heavy whipping cream added in to lighten the mixture and make it a little fluffier. Add toasted sweetened coconut flakes and handful of crushed up graham crackers and you’ve got a sweet, salty, chewy, toasty frosting that has the taste AND texture of the cookies. 🙂 The dark chocolate cupcakes uses cake flour, Hershey’s special dark cocoa powder, chocolate pudding powder and sour cream to create a dense, moist cake. I add more coconut flakes into my cake batter because Samoa cookies are irresistible not only for their flavor, but for the chewy, toasty texture and I like to sneak as much of that into each bite as I can. You can toast the coconut you garnish with as well or use some plain untoasted pieces. I used untoasted because I like the variety and differences in texture throughout. Recipe time!
- 1 cup Hershey's Special Dark cocoa powder
- 1 cup boiling water
- 1 cup butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3.9 ounce box of chocolate pudding mix (dark if they have it, otherwise milk chocolate is fine)
- 1 cup (8 ounces) sour cream
- Preheat oven to 350 degrees and line cupcake pan with 24 liners.
- Combine cake flour, baking soda, baking powder, chocolate pudding mix and salt and set aside.
- Whisk cocoa powder and boiling water in a bowl and set aside.
- In a stand mixer, beat butter and sugary on high until light and fluffy.
- Add eggs one at a time on medium speed until thoroughly combined then beat in vanilla.
- On medium speed add half of your dry ingredients then half of your sour cream. Repeat until dry ingredients and sour cream are incorporated.
- Scrape down the sides and add your boiled water/cocoa powder mixture. Start on low speed and gradually increase to medium. Stop mixing as soon as all ingredients are incorporated.
- Using an ice cream scoop, add one level scoop to each cupcake liner.
- Bake 12-14 minutes, just until the middle springs back when pressed. It is better to slightly underbake chocolate cake than overbake so the cake stays moist.
- You can also use this recipe to make a 9 inch layer cake. Bake in three 9 inch pans for 28-30 minutes.
- These kind of cakes are actually better the next day. If you have a party or event coming up, bake them a day ahead and refrigerate for a better texture.