Cupcakes: Samoa Cupcakes
Source of Recipe
Betty Jean
List of Ingredients
For the Cupcakes:
1 1/2 cups milk, boiling
1/2 cup shredded coconut
12 tbsp unsalted butter, room temperature
1 3/4 cup sugar
1/2 tsp salt
1 1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp coconut extract
2 cups cake flour
3/4 cup unsweetened cocoa powder
4 large eggs, room temperature
For the Filling:
1 can dulce de leche
3 cups shredded coconut, toasted
For the Frosting:
1 cup unsalted butter
1/2 tsp salt
2 cups packed brown sugar
1/2 cup milk
2 tsp vanilla extract
4-5 cups powdered sugar
For the Topping:
4 ounces dark chocolate, coarsely chopped
3 tbsp heavy cream
1 tbsp unsalted butter, room temperature
Toasted coconut
Recipe
For the cupcakes: Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
Pour the boiling milk over the shredded coconut and set aside to infuse for at least 30 minutes.
In a large mixing bowl, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light.
In a separate bowl, whisk together the flour and cocoa powder.
Add the eggs to the butter mixture one at a time, beating well after each addition.
Slowly blend one third of the flour mixture into the creamed mixture, then half the milk and coconut mixture, another third of the flour, the remaining milk and coconut, and the remaining flour. Be sure to scrape the sides and bottom of the bowl occasionally throughout this process.
Scoop the batter into each liner, filling about 1/2 to 2/3 full.
Bake for 20-22 minutes, or until a toothpick comes out clean. Remove from the oven. Tilt each cupcake in the muffin pan so it sits at an angle. Cool like that for 10 minutes, then remove them to a cooling rack to finish cooling.
For the filling: Heat the dulce de leche in the microwave in 20-30 second intervals, mixing after each interval, until it is smooth and slightly thinned.
Combine the toasted coconut with the dulce de leche.
Fill a piping bag fitted with a wide tip with the caramel and coconut mixture.
Press the tip of the piping bag into the center of each cupcake and pipe about 1 1/2 to 2 tbsp of the mixture into the cake. Be careful not to overfill the cake as it will crack and break the cake.
For the Frosting: Melt the butter in a heavy 2-quart saucepan.
Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly.
Cook over low heat for 2 minutes, until the sugar is totally dissolved. Stir in the milk and return to a boil, stirring constantly.
Remove the pan from the heat and cool to lukewarm (30-40 minutes) stirring occasionally.
Stir in the vanilla, then gradually beat in the powdered sugar using an electric mixer. Adjust consistency with a little more milk or sugar, if necessary.
Pipe the frosting onto the cooled cupcakes.
For the topping: Place the chocolate in a heat proof bowl.
Bring the cream to a boil, pour over the chocolate and let stand for about a minute. Whisk until smooth.
Immediately whisk in the butter, just until incorporated.
Allow mixture to cool slightly, then drizzle over the top of the cupcakes.
Finish each cupcake with a sprinkle of toasted coconut.
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