Are you ready for the longest recipe I've ever published? Seriously, this thing has 29 steps. Every step is absolutely worth it and I would definitely make these again. The word "would" was chosen carefully. Normally, someone would say, "I will definitely make these again," but as we all know, I try not to make the same recipe twice! Making everything for scratch is deeply satisfying. All the steps and bowls and challenges - lovely! At least it's all lovely until you reach the clean up portion of baking. Recipes like this really make me miss having a dishwasher, my little dish rack just can't handle all the bowls.
Now that I work with a small staff, there are not many birthdays to celebrate and very few cupcakes to make. Usually May is my busy month of birthdays with multiple cupcake recipes every week. Not so much anymore. I have a few occasions in the next few weeks and I'm pumped. There will be some good recipes in the next two months!
The cupcakes start with a delightful shortbread crust on the bottom; this is probably the best roll-out cookie recipe I've ever made! It's perfectly flaky and sweet, I'm glad there are leftover cookies in the freezer...
A moist, tender chocolate cupcake is topped with a rich and decadent chocolate ganache. The chocolate ganache is really just a glue for for the caramel (homemade, obvi) and toasted coconut topping. To make the cupcakes perfect and just like the actual Samoa cookies, pipe four stripes of extra ganache on top. For a lady that used to not like Samoa cookies, these cupcakes are fabulous and I could eat them all week!
Shortbread Cookies 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup sugar 1 cup flour 1/8 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon milk 1/4 teaspoon vanilla
Chocolate Cupcakes 3 tablespoons dark chocolate cocoa powder 3 tablespoons hot water 3/4 cup flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature 1/2 cup + 1 tablespoon sugar 1 egg 1 teaspoon vanilla 1/4 cup non-fat Greek yogurt
Coconut Caramel Topping 1/4 cup heavy cream 1 1/2 tablespoons unsalted butter 1/4 teaspoon vanilla 1/4 cup + 2 tablespoons sugar 1 tablespoon corn syrup 1 tablespoon water 1 1/2 tablespoons milk generous pinch of salt 1 1/2 cups shredded coconut
Chocolate Ganache 1/4 cup heavy cream 4 ounces bittersweet chocolate, finely chopped 1/2 teaspoon coconut extract
- Shortbread Cookies - Preheat the oven to 350 ˚F and line a cookie sheet with parchment paper.
- Add the butter and sugar to the bowl of a stand mixer with a paddle attachment. Beat for several minutes until light and creamy.
- Whisk together the flour, baking powder and salt in small bowl. Add to the butter on the lowest speed and mix until just combined.
- Beat in the milk and vanilla.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes
- On a floured surface roll the dough to 1/8” thickness. Use a round cookie cutter the same size as the bottom of a cupcake liner to cut the dough.
- Bake for 10-12 minutes or until the cookies just begin to brown. Cool completely on a wire rack. There will be extra cookies.
- Chocolate Cupcakes - Place cupcake liners in your cupcake tin and place a shortbread cookie in the bottom of each liner.
- Add the cocoa and hot water to small bowl and stir together until the chocolate is dissolved and a paste forms, set aside.
- Whisk together the flour, soda, powder, and salt in a small bowl, set aside.
- Melt the butter and sugar in a small saucepan until all the sugar is dissolved. Pour the mixture into the bowl of a stand mixer and beat with a paddle attachment until the bowl is cool to the touch, about 4 minutes.
- Beat in the egg, vanilla, and cocoa mixture. Scrap the bowl as needed.
- Turn the mixer to low and add the flour mix in three additions with the yogurt in in between. Mix until just combined.
- Use a standard cupcake scoop to portion the batter between the cupcake liners. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack.
- Coconut Caramel Topping - Butter a small dish liberally and line with parchment paper. Butter the parchment paper.
- Add the cream, butter, and vanilla to a small saucepan. Heat until combined and set aside.
- Add the sugar, corn syrup, and water to a separate saucepan and bring to a boil. Cook until a light golden color. Stir in the cream mixture and cook until it reaches 248 ˚F.
- Pour into the prepared pan and allow to cool for 30 minutes.
- Place the coconut on a foil lined cookie sheet at toast in the oven for about 15 minutes. Check and stir frequently.
- Add the cooled caramel to a medium saucepan with the milk and salt. Stir and and heat until the caramel has melted.
- Stir in the toasted coconut.
- Chocolate Ganache - Heat the cream until scalding and then pour over the chopped chocolate. Cover for 5 minutes.
- Stir the ganache until all the chocolate is melted. Stir in the coconut extract.
- Assembly - If the cupcake has a dome, cut it off to make a flatter cupcakes.
- Smear about one tablespoon of ganache on each cupcake and smooth with an offset spatula.
- Place 2 tablespoons of the coconut-caramel mixture on top of the ganache, smash down slightly.
- Add the remaining ganache to a baggie and pipe thing stripes over each cupcake.
- Store at room temperature.