Samoa Cupcakes
Samoa Cupcakes: toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout's most divisive cookie.
Nutrition Facts
405 kcalCalories
Ingredients
Instructions
In a small microwave-safe bowl large enough for cupcake dipping, combine 2/3 cup of the chocolate with 1 tablespoon of the oil. Microwave on medium for 30 seconds and stir. Repeat until chocolate is melted and no lumps remain. Stir vigorously until chocolate is shiny and smooth. Dip cupcake tops in the chocolate, allowing the excess to run off. Place cupcakes on a tray in the refrigerator to set while you prepare the caramel and coconut.
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Reviews from the Original Source
Great instructions! The only adjustment I made is to use coconut oil in place of the oil for melting the chocolate. The men in my family loved the recipe. The pound cake cupcake is the only homemade cupcake recipe I have made that I like or feel like is worth not buying a box mix!
So thankful to have found your site with all the small batch recipes!
My husband is licking his chops, until I make these. As we speak I' am making
the peanut butter cup cakes for my son's Birthday. Then I will make the coconut
cupcakes for my husband! Thank-You Tracy. Have a great weekend!
Yummy!!!!
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