Your fun fact of the day- Technology has come so far along, that you can in fact SEARCH for where the nearest Girl Scout selling cookies has currently set up shop. No more are the days when they’d go door-to-door (myself included) and use whatever charm we had to empty our parent’s friends wallets. Nope, now you can go to Little Brownie’s Cookie Locator and never be without your fix again.
Regardless of their distribution methods, Girl Scout cookies hold a very special place in my heart and in my stomach. My favorites are Samoas, quickly followed by Thin Mints and Tagalongs. I have to give a shoutout to the very talented Kristi Jensen (instagram plug- @kristilou), who pioneered my inspiration for turning Samoas into cupcake form. This girl can bake and her Samoa cupcakes look amazing! To spread the cookie love I had planned on baking Tagalong cupcakes but stock was running low with my particular Girl Scout, so the cookie Gods have spoken.
I looked like a little bit of a mad woman walking up and down the baking aisle at the grocery store thinking through different plans for this week’s cupcake. I finally decided to bake chocolate fudge coconut cupcakes with caramel buttercream frosting and a Samoa garnish.
I normally dislike coconut pretty strongly but somehow mixing it into chocolately, fudgey batter turned me into a believer. I toasted it lightly (cooked on medium for about six minutes) and the crunch/fudge combo worked really well. A couple different ways that you can create a caramel buttercream, but I opted to make the buttercream first and swirl in caramel topping so that they look as decadent as possible 🙂 The only aspect of the cookie that you’re really missing is the shortbread center, so the garnish is key. Ta-da!
Recipe (makes 12):
- 1 cup cocoa
- 1 cup sugar
- 1 cup flour
- 3/4 cup vegetable oil
- 1/4 cup water
- 1 egg
- 12 oz shredded coconut
- 16 oz confectioners sugar
- 1/2 cup butter
- 3 tsp heavy cream
- caramel sauce to taste
Cook coconut over medium heat for six minutes until lightly crunchy. Preheat oven to 325 and line cupcake tin. Combine cupcake ingredients and cook for 20 minutes. While cupcakes are cooling, whisk confectioners sugar, melted butter and heavy cream until preferred consistency is achieved. Add caramel sauce to taste. Top each cupcake with a spoonful of frosting and garnish with Samoa cookie.
I celebrated the big 25 this week with great friends, food and lot’s of bubbly. For the big day we dined at Tabla Bistro— my favorite restaurant. Portland natives– they’re doing a great Portland Dining Month menu…go check it out…
Kyle, our sommelier, has never failed us with food and wine and the Prosecco that accompanied our meal definitely needed to be featured on here. The Prosecco di Conegliano-Valdobbiadene was far more delicate than a lot of the Prosecco’s that I’ve had and while there are fruit undertones, the bubbles speak for themselves. This is great with this cupcake because there are already so many other flavors going on. I can also say from experience that this Prosecco works with crespelles, sformatos, crab tortellini, pork shoulder and duck 🙂 No photos of the bottle, but a couple of fun pics snapped as we explored Oregon Wine Country earlier in the day.
Hope you all have a wonderful week!