I have been dying to make these cupcakes since I stumbled across them about a month ago! I found this recipe on Spice Is Nice and just loved the idea! Girl Scout Cookies in a cupcake? AND there’s chocolate? Yes please :)! The recipe turned out amazing, and I can’t wait to try more of her sweet treats!
I actually stuck to the recipe exactly, for everything except the actual cupcake. The dark chocolate cupcakes that I made last time were such a hit, I went with that as the base. I did add coconut flakes into the batter however, and that LOVED the additional texture.
Well, once I remembered to add the Coconut Flakes that is… I guess I was too familiar with the recipe and excited to get it into the oven that I completely forgot to include the coconut! Only for the first batch though, because for some reason, although we have kitchen utensils, appliances, and pots/pans galore, we only have one cupcake tin! Which means each time I make cupcakes, I bake them in batches. It’s actually sometimes a good thing; on the rare occasions that I need to, I can change something, or remember something…
These are my little coconut-chocolate cupcakes! The first batch that is. I tried them and although they’re not the most gorgeous cupcakes I’ve ever baked, they were phenomenal! Remember, adding that cup of strong coffee instead of hot water, really brings up the rich chocolate flavors!
Next, onto the Salted Caramel Buttercream Frosting! YUM! It’s perfect, there is definitely a hint of salt but overall its sweet! When we first made them obviously we had to try them fresh! For me, the frosting was a bit overwhelmingly sweet and I was seriously disappointed; my sweet toothed taste-testers LOVED them but I felt it wasn’t a good fit with the rest of the cupcake. Once I stuck them in the fridge, and split one before the gym the next morning (…what?! I said I SPLIT one!) they had transformed! The buttercream firmed up, and the sugar wasn’t so overpowering. It was AMAZING! (nothing like tooting my own horn, right?)
For the Salted Caramel Buttercream (all the recipes can be found on the “Spice Is Nice” blog! (Thanks!)
2 sticks butter, softened
2 teaspoons vanilla extract
1/2 cup caramel topping, plus for drizzling (I used Miss Richardson’s butterscotch caramel)
1 pound powdered sugar (about 4 cups)
1 teaspoon salt
First cream the butter until fluffy! Then all you have to do is add powdered sugar and salt and mix until smooth. If the icing is too thin, add more powdered sugar! Just wait for the cupcakes to cook before you frost them!