I love when I am challenged to come up with a new recipe, especially for those I love. I work with Alison at Cardio Barre, she is one of our fabulous instructors. She, like many of the rest of us have an obsession with Girl Scout Cookies. I made sure to stock up, did you?!? So challenge accepted!
Ali’s Samoa Cupcake
1 box dark chocolate cake mix
1 cup sour cream
1 tsp vanilla extract
1 cup whole milk
2 cups semi sweet chocolate chips
1 cup heavy whipping cream
1 cup toasted coconut
4 tbsp. butter
4 tbsp. heavy whipping cream
1/2 cup brown sugar
pinch of Kosher salt
1/2 tsp. vanilla extract
Mix together the cake mix, sour cream, eggs, vanilla and whole milk. Batter will be thicker. Scoop batter into paper liners, filling 3/4 full. Bake at 350 degrees for 10-13 minutes, until cake springs back when lightly touched. Cool the cupcakes completely before frosting.
Ganache: Heat 1 cup heavy cream until just before simmering. Pour over 2 cups semi sweet chocolate chips. Let stand for 2 minutes. Stir to combine the chocolate, until smooth; set aside.
Caramel Sauce: In a small skillet, melt butter and sugar, stirring to make sure the sugar is dissolved. Cook on medium heat for 2 minutes while stirring. Remove from the heat and add the 4 tbsp. heavy whipping cream, and vanilla. And whisk to combine. Set aside to cool.
Then drizzle with the chocolate ganache, more caramel and top with your toasted coconut. Perfection if I do say so myself.