Samoas Cupcakes



12 Tablespoons (1-1/2 sticks) butter, room temperature

1 and 3/4 cups sugar

1/2 teaspoon salt

1 and 1/2 teaspoon baking soda

2 teaspoons vanilla extract

1/2 teaspoons coconut extract

2 cups flour

3/4 cup cocoa powder

4 large eggs (room temperature)

1 and 1/2 cups milk


Preheat oven to  350 F

In a large mixing bowl, cream butter, sugar, salt, baking soda, vanilla and coconut extract until fluffy and light, about 3-4 minutes.  In a separate bowl, whisk together flour and cocoa until there are no lumps.

Add the eggs to the butter mixture one at a time, beating well after each addition.  Slowly blend one-third of the flour mixture to the creamed mixture, then half the milk, another third of the flour, then the remaining milk, and then the remaining flour.  Be sure to scrape the sides and bottom of the bowl occasionally throughout this process.

Line a muffin pan with paper cupcake liners.  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 then to a cooling rack to finish cooking.

Caramel Frosting


1 cup butter (2 sticks)

1/2 teaspoon salt

2 cups packed brown sugar

1/2 cup milk

2 teaspoons vanilla extract

4 cups (1-pound) powdered sugar


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, stirring constantly.

Remove the pan from the heat and cool to lukewarm (30-40 minutes) stirring occasionally.  Stir in the vanilla, then gradually then gradually stir the powdered sugar. Adjust consistency with a little milk, if necessary.

When the cupcakes are completely cool, frost them and drizzle with chocolate syrup.  Sprinkle with coconut (toasted or not).

Fudge Sauce

4 oz. unsweetened chocolate, finely chopped
3 tbsp. unsalted butter
2/3 cup water
1/3 cup sugar
6 tbsp. corn syrup
Pinch of salt
1 tbsp. rum (or vanilla extract)


Combine the chocolate and butter in a heatproof bowl set over a pan of simmering water.  Heat slowly, stirring occasionally, until completely melted and smooth.

Meanwhile, heat the water to boiling in a small heavy saucepan.  When the chocolate and butter have melted, stir the mixture into the boiling water.

Add the sugar, corn syrup and salt, and mix until smooth.  Increase the heat and stir until the mixture comes to a boil.  Adjust the heat so that the sauce is just maintained at the boiling point.  Allow to boil for nine minutes, stirring occasionally.

Remove the pan from the heat and let cool for 15 minutes.  Stir in the rum until smooth.  Once fudge sauce has cooled, drizzle over cupcakes.

For leftover fudge sauce:  Store in an airtight container in the fridge.  To reheat, microwave in 15 second intervals, stirring until shiny and smooth.

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