Samoa Cupcakes

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I got this recipe from annies-eats.com, and it was fantastic. I give these a 9. However, they could be much better. The problem is that I made homemade caramel, which you normally have to cook to firm ball stage. This makes the caramel too firm for this recipe. The caramel should be softer, so next time I am either going to just cook it a lot less or just put caramel sauce on top of the ganache and then add toasted coconut. Also, I had made the caramel the day before, which was the problem. Make it day off or just use the store caramels like is suggested. This cupcake recipe though is a keeper for sure. It’s the best I’ve had and they domed on top.
DSC_0734
 
Samoa Cupcakes
Yield: about 21 cupcakes  I got 24 cupcakes
Ingredients
For the cupcakes:
About 21 (1.75-inch) round shortbread cookies* I used the round ones I buy at Costco at Christmas time
6 tbsp. Dutch-process cocoa powder
6 tbsp. hot water
1½ cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
12 tbsp. (6 oz.) unsalted butter, at room temperature
1 cup plus 2 tbsp. sugar I decreased this to a generous 3/4 cup
2 large eggs, at room temperature
2 tsp. vanilla extract
½ cup sour cream
For the topping:
8 oz. bittersweet chocolate, finely chopped
½ cup caramel sauce** I made my own and it was the recipe I use for caramel cheesecake
½ cup heavy cream
1 tsp. coconut extract, divided
15 oz. soft caramels (store bought or homemade) I did homemade
3 tbsp. milk I forgot to put this in, but don’t leave it out
Pinch of coarse salt
3 cups sweetened shredded coconut, lightly toasted don’t overtoast this
 
Instructions can be found at:
recipe retrieved 1/4/16 from http://www.annies-eats.com/2013/09/06/samoa-cupcakes/








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