Samoas Cupcakes
You can never have too many dessert recipes, so give Samoas Cupcakes a try. This recipe serves 24. One portion of this dish contains around 2g of protein, 15g of fat, and a total of 315 calories. For 41 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. This recipe is liked by 2189 foodies and cooks. Head to the store and pick up flour, vanillan extract, caramel topping, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Novice Chef Blog. With a spoonacular score of 14%, this dish is rather bad. Similar recipes include Samoas Cupcakes, Samoas Cupcakes, and Samoas Cupcakes with Coconut Buttercream.
Servings: 24
Ingredients:
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/3 cup caramel topping; plus more for drizzling
1 cup shredded coconut
1 teaspoons coconut extract
1 pound confectioners' sugar
2 eggs
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
3/4 cup HERSHEY'S Cocoa
1 cup milk
a pinch of salt
1 teaspoon salt
2 cups sugar
2 sticks unsalted butter; room temperature
1/4 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 teaspoons vanilla extract
2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup cold water
1 cup boiling water
Equipment:
bowl
oven
muffin liners
stand mixer
sauce pan
whisk
Cooking instruction summary:
For the cupcakes:Heat oven to 350F.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla and coconut extract; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Gently fold in shredded Coconut.Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 3/4 full with batter. Bake 22 to 25 minutes.For the buttercream:Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.For the chocolate syrup:In a small saucepan, whisk together sugar and cocoa powder until most of the lumps are gone. Add water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently. Remove from heat and let cool for 5 minutes, then add vanilla extract. Store in air tight container in the fridge.
Step by step:
For the cupcakes
1. Heat oven to 350F.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
2. Add eggs, milk, oil, vanilla and coconut extract; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Gently fold in shredded Coconut.Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 3/4 full with batter.
3. Bake 22 to 25 minutes.For the buttercream:Cream the butter in the bowl of an electric or stand mixer.
4. Add the vanilla extract, salt and caramel syrup and combine well.Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.For the chocolate syrup:In a small saucepan, whisk together sugar and cocoa powder until most of the lumps are gone.
5. Add water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently.
6. Remove from heat and let cool for 5 minutes, then add vanilla extract. Store in air tight container in the fridge.
Nutrition Information:
covered percent of daily need
