Samoa Cupcakes

Back during the Atlanta snowmageddon 2011, I went a little crazy making cakes.  While making Beatty's Chocolate Cake and a Coconut Cake, I had an idea to make a chocolate coconut cake.  But it's hard to think chocolate and coconut without thinking of the world's best cookie, the Girl Scout Samoa.  I spent a while debating how I wanted to construct this cake and then decided, like a box of Samoas, it would be better as a small treat... a cupcake.

I started with a classic shortbread at the base.  I baked my favorite chocolate cake on top.  Then topped with a salted caramel buttercream, toasted coconut and a caramel drizzle.  I wanted to add a chocolate drizzle too, but didn't have any on hand.

The result was divine.  It doesn't replace my beloved once a year cookie, but there's room for both in my life! 

For the shortbread:
Joy of Baking

•  2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

In a small bowl whisk the flour with the salt, set aside. 

In the bowl of a stand mixer, beat the butter until smooth and creamy (about 1 minute).  Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract.   Gently stir in the flour mixture until just incorporated.  Flatten the dough into a disk, wrap in plastic wrap, and chill for at least one hour, or until firm. 

Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.  

On a lightly floured work surface, roll out the dough into a 1/4 inch thick circle.  Cut into rounds that will fit into the bottom of your cupcake liners.  Place on the prepared baking sheets and place in the refrigerator for 15 minutes.  (This will chill the dough to ensure the cookies hold their shape while baking.)  Bake for 8-10 minutes or until cookies are lightly browned.  Cool on a wire rack. 

For the cake:

Beatty's Chocolate Cake

Line 2 cupcake pans and place the cooled shortbreads at the bottom of each liner.  Top each with cake batter, filling each liner 2/3 of the way from the top.  Bake at 350 degrees for 15-18 minutes, until a toothpick inserted into the center comes out clean.   Allow to cool.

Meanwhile, place 1/2 cup of coconut on a sheet pan and bake for 7-10 minutes, stirring occasionally, until lightly toasted.

For the buttercream:

• 1/4 cup granulated sugar
• 2 tablespoons water
• 3 tablespoons heavy cream 
• 1 cup unsalted butter, room temperature
• 3-4 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Place the granulated sugar and water in a small sauce pan over medium high heat.  Do not stir, but gently swirl the pan.  Allow to bubble until it turns to a dark amber color.   Remove from the heat and add 2 tablespoons of the heavy cream, then whisk until smooth and set aside. 

In the bowl of a stand mixer, beat the butter until smooth.   Slowly add the confectioners' sugar, 1 cup at a time, until the desired consistency and sweetness is achieved.  Beat in the vanilla extract and 1 tablespoon of heavy cream.  Add the caramel and beat another 2 minutes until well combined. 

Place buttercream in a piping bag fitted with a star tip and pipe onto cooled cupcakes.   Top with toasted coconut and drizzle a small amount of caramel on top.