How many boxes of Girl Scout Cookies do you have hidden away still?
If you’re like me, you devoured yours the minute the shipment came in and have been chasing down those little darlings in green vests trying to get your hands on more Thin Mints…but I digress.
Inspired by the nearly-over Girl Scout Cookie Season, I’ve put together a Samoa-Style Cupcake for you to share.
1 package yellow cake mix
1 cup water
1/2 cup vegetable or canola oil
1 tub creamy vanilla frosting
1 jar caramel ice cream topping
1 small package shredded coconut
1/3 cup semi-sweet chocolate chips, melted
1.Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.
2.In a medium mixing bowl, combine cake mix, eggs, water, and oil. Mix until no more lumps are present. Pour batter evenly into liners, filling each cup two-thirds full.
3. Bake cupcakes for 15 minutes or until a toothpick comes out clean.
4. While cupcakes are baking, empty vanilla frosting into a small mixing bowl and pour in HALF of the caramel topping. Mix well, then set aside.
5. In a separate mixing bowl, combine remaining caramel topping with shredded coconut. Mix well. It’ll be sticky, but keep mixing until all coconut is covered in ooey-gooey caramel.
6. Once cupcakes are cooled, dollop on about 2 Tablespoons of caramel frosting.
7. Scoop about 1 Tablespoon of caramel-coconut mixture and set in the center of the frosting.
8. Place melted chocolate chips into a zip-top bag and snip a small corner off to make a teeny-tiny hole in your “piping bag.” Drizzle the cupcakes with chocolate, leaving some of the coconut and frosting mixture showing through.
9. Place cupcakes in the refrigerator until set, then serve to a group of hungry Girl Scouts, or sit and enjoy one with a hot cup of coffee and a good book!
Let us know what you think of this recipe by “Liking” it and commenting with a photo/update of the Samoa-Style Cupcakes you make at home!