Ali’s Samoa Cupcake

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

3 eggs

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.

To assemble the cupcake, frost the cupcake with a medium piping round tip, leaving a hole in the center to place the caramel. (see picture below)

Then drizzle with the chocolate ganache, more caramel and top with your toasted coconut. Perfection if I do say so myself.

Happy Baking!