Samoa Cupcakes (Chocolate Coconut with Carmel Buttercream)

Ever since I tried the new Starbucks Coconut Mocha, and drinking out of a real coconut in the Bahamas, I have a new obsession. These cupcakes were the perfect solution to my coconut addiction. They are crafted like the famous Girl Scout cookie: Samoas. And they taste just as delicious as the cookie! 

Taste: Chocolate cupcake with more than a hint of coconut. The caramel frosting was amazing! Put together = SO good. 
Texture: Moist cupcake, toasted coconut, creamy frosting, melted chocolate = YUM.
Would I make this again?: Yes, whenever my coconut urge hits! 

Samoa Cupcakes (Chocolate Coconut Cupcakes with Caramel Buttercream)

Found: Sweet Little Details 
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
1/2 teaspoon coconut extract
4 large eggs, room temperature
1 1/2 cups milk

Caramel Frosting
2 sticks unsalted butter

1/2 teaspoon salt
3/4 cups packed brown sugar
2 teaspoons vanilla extract
1/3 cup prepared caramel
3 Tablespoons milk
6 cups powdered sugar
1 cup sweetened shredded coconut

1/4 cup milk chocolate chips

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 1/2 full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 20-22 minutes. Tilt each cupcake in the muffin pan so it sits at an angle. Allow the cupcakes to cool in the pan at this angle for 10 minutes before transferring to a wire rack to cool completely.

Cream butter and brown sugar together in the bowl of an electric or stand mixer. Add vanilla, salt, caramel syrup, milk until combine. Begin adding in the sugar slowly and mixing thoroughly after each addition. Beat for about 4 minutes until smooth.

To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward.

Heat chocolate chips in a double boiler or microwave for about 30 seconds or until drizzling consistency. Garnish the frosted cupcakes with toasted coconut and drizzle with melted chocolate.

UPDATE: This was featured on The Cupcake Blog! Yayyyy, see the post here.