Side Pannel
Samoa Cupcakes
Samoa Cupcakes
- Recipe Submitted by Parfait on 10/30/2014
Category: Holiday, Kids, Cakes
Ingredients List
- Chocolate Cupcake:
- 1 cup sour cream
- 1 teaspoon baking soda
- 2 cups flour
- ½ cup Dutch process cocoa powder
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon salt
- 2 eggs, plus 2 egg yolks
- 1 tablespoon vanilla
- Salted Caramel Buttercream Frosting:
- ½ cup granulated sugar
- 2 tablespoons water
- 2 tablespoons butter
- 6 tablespoons of heavy cream
- ½ teaspoons of kosher salt
- 1 cup of unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 11/2 cup powdered sugar
- Toasted Coconuts:
- ½ cup of sweetened coconut
- Chocolate Drizzle:
- ¼ cup milk chocolate
Directions
Chocolate Cupcake:
1. In a bowl, mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined.
2. Turn off mixer and, using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes. Cool cupcakes completely before frosting.
Salted Caramel Buttercream Frosting:
1. To make the caramel portion: Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes addthe 2 tablespoons of butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine. Set aside to cool completely before adding it to the next step.
2. Finishing the caramel buttercream frosting: Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. 3. Add in caramel sauce and beat until combined.
Toasted Coconuts:
3. Spread coconut on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.
Chocolate Drizzle:
4. Heat milk chocolate in microwave for about 30 seconds or until drizzling consistency.
To assemble:
1. Pipe salted buttercream frosting to preference. Sprinkle coconuts on top of frosting and finish with chocolate drizzling.
1. In a bowl, mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined.
2. Turn off mixer and, using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes. Cool cupcakes completely before frosting.
Salted Caramel Buttercream Frosting:
1. To make the caramel portion: Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes addthe 2 tablespoons of butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine. Set aside to cool completely before adding it to the next step.
2. Finishing the caramel buttercream frosting: Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. 3. Add in caramel sauce and beat until combined.
Toasted Coconuts:
3. Spread coconut on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.
Chocolate Drizzle:
4. Heat milk chocolate in microwave for about 30 seconds or until drizzling consistency.
To assemble:
1. Pipe salted buttercream frosting to preference. Sprinkle coconuts on top of frosting and finish with chocolate drizzling.
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