And man was I glad I did! These cupcakes did not turn out exactly as I wanted so now I have plenty of time to tweak before the "big event". I wish the cupcake was a little more "coconutty" and the frosting a little "lighter". I had to add a LOT of powdered sugar to the icing to get it to be not soupy. I'm fairly positive it was because of the fact that I used milk rather than heavy cream. Why didn't I use heavy cream? Well because I didn't buy it and was far too lazy to go back out and get more. I just wanted to finish the cupcakes! I should have known that if Paula Deen says to use heavy cream--- you use heavy cream!
But I think the icing would be much better had I used the heavy cream. I also could have added it to the chocolate drizzle and made it a little thicker. The drizzle definitely didn't want to "stick" to the cupcakes. All good things to know :)
One other thing is that almost all recipes I saw for samoa cupcakes used a meringue buttercream. I chose not to do this because I knew I was going to be stressed out while preparing to make the 100+ cupcakes and I was trying to make it as easy as possible on myself. However, if I was to make these just to make them, I think I would definitely use a meringue butter cream.
Overall, I was really pleased with the cupcakes. My 92 year old grandma called them "Delightful!" (Then again, I'm her only granddaughter so I can do no wrong....) and with a few minor tweaks, I think that they will be the perfect addition to the Girl Scouts 100th birthday party!
For the Chocolate Coconut Cupcakes
- 2 cups flour
- 3/4 cup natural cocoa powder
- 1 1/2 sticks butter, room temperature
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 3/4 teaspoon coconut extract
- 4 large eggs, room temperature
- 1 1/2 cups milk
- Preheat oven to 350 F. Line muffin pan with paper liners.
- In a medium bowl, whisk together the flour and cocoa powder.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- With mixer on low speed add in the dry ingredients in three batches, alternating with the milk beating just until combined.
- Fill cupcake liners 2/3 full, making sure that the batter is divided evenly. Bake until a toothpick inserted in centers comes out clean, 20-22 minutes.
- Transfer the cupcakes to a wire rack to cool completely
- 1/2 cup (1 stick) butter, softened
- 1 cup packed dark brown sugar
- 1/3 cup heavy cream, plus more as necessary
- 1 tablespoon pure vanilla extract
- 4 cups powdered sugar
- semisweet chocolate chips (about 1/2 cup)
- sweetened coconut (about 1/3 cup)
- Melt butter in saucepan. Add brown sugar and cream.
- Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl.
- Using a handheld electric mixer, beat in confectioners’ sugar until smooth.
- If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right
- Once they have been iced, drizzle melted chocolate (or a chocolate sauce) and sprinkle with sweetened coconuts
Cupcakes inspired by and chocolate coconut cake recipe adapted from Sweet Little Details
Caramel Frosting adapted from Paula Deen