Caramel deLite (Samoa) Cupcakes
Ingredients for the Cupcakes
- 2 1/4 cups all-purpose flour
- 4 1/2 tablespoons corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter room temperature
- 1 1/2 cups sugar
- 3 eggs room temperature
- 1 tablespoon vanilla
- 1 1/4 cup sour cream
Ingredients for Ganache
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream boiling
Ingredients for Caramel Frosting
- 1 cup butter
- 4 cups powdered sugar
- 1/2 cup caramel sauce homemade or store bought
- 1 teaspoon vanilla
For the Topping
- 12 Samoa Girl Scout Cookies halved
- 1 cup 2 1/2 ounces sweetened coconut flakes, toasted and slightly crushed
- Caramel sauce
Make the cupcakes. Preheat oven to 350 degrees F and line cupcake pans with paper liners.
In a mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. In the bowl of a standing electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Add in the vanilla and sour cream. Then mix in the flour until just combined, scraping the sides of the bowl as needed.
Spoon or scoop batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out clean. Let cool completely before frosting.
Make the ganache. Place chocolate in a bowl and pour the boiling hot heavy whipping cream on top and then cover the bowl with a plate or plastic wrap and let sit for 2 minutes. Mix with a whisk until smooth and then let it cool for 10 minutes, stir occasionally.
Once cupcakes have cooled, dip the tops in the chocolate and then let the chocolate set for 10-15 minutes before piping on the frosting. Reserve what is left for drizzling on top.
Make the caramel frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Mix in the powdered sugar and then the caramel sauce and vanilla. Beat until fluffy.
Place frosting in a piping bag fitted with an open or closed star tip. Pipe onto chocolate covered cupcakes.
Decorate Cupcakes. Drizzle leftover ganache (if it has thickened, place it in a plastic bag to pipe it over the cupcakes) and caramel over the frosting. Stick half a cookie onto the top of each cupcake and then sprinkle with toasted coconut. Enjoy!
Lemonade Cookie Truffles
- 1 box Girl Scout Lemonades Cookies
- 6-8 ounces cream cheese
- 1 bag white melting chocolate
- Crushed graham crackers or yellow sprinkles for garnish
Place cookies and 6 ounces cream cheese into a food processor and pulse until completely combined. Test the dough by rolling a small portion in your hand. If the dough sticks together well, then do not add any additional cream cheese. If the dough is crumbly and does not stay together, then add the remaining 2 ounces of cream cheese and pulse again until mixed completely.
Once dough is mixed, use a cookie scoop to scoop all of the dough. Roll each portion of dough in the palm of your hands to form a ball and place on a cookie sheet lined with parchment paper or wax paper. Refrigerate for 10 minutes or freeze for 5 minutes to chill.
While the dough is chilling, begin melting your chocolate.
Dip each chilled dough ball into the melted chocolate. Use a fork to scoop truffle out of the chocolate and lightly tap fork on the side of the bowl to get all excess chocolate off. Place each truffle back onto the lined cookie sheet and top with crushed graham crackers or crushed Lemonades cookies.
Let dry completely and store in an airtight container for up to 5 days.
Thin Mint Brownies
- 1 cup semi sweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 1 cups sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 cup all purpose flour
- 2 tbsp. cocoa powder
- 1/2 tsp. salt
- 1 sleeve of Thin Mints, roughly chopped (16 cookies)
Preheat your oven to 350 degrees. Grease and line an 8×8 pan with parchment paper and set aside.
Melt the butter and chocolate in a microwave safe bowl in 30 second increments until fully melted. Stirring after every 30 seconds. Remember to scrape the bottom to keep from burning.
In a separate bowl, whisk together the sugar, eggs, and vanilla. With a wooden spoon or spatula, stir in the melted chocolate mixture. Then fold in the flour, cocoa powder and salt into the mix.
Pour half of the batter into your prepared pan. Evenly distribute 1/2 of the chopped Thin Mints over the top. Pour the other half of the batter over your layer of cookies and finish by distributing the rest of the chopped cookies over the top.
Bake for 30-35 minutes or until a toothpick comes out clean. Enjoy!