Thursday, February 6, 2014

Samoa Cupcakes

Yum. Yum. Yum.

I made these tasty treats for our little Super Bowl get-together on Sunday and they are absolutely scrumptious! They are based off a recipe from my newest blog obsession - Cooking Classy. I sort of simplified the recipe by using a store-bought cake mix and caramel sauce rather than making them from scratch. This way I saved some time and still mastered a beautiful and delicious cupcake.

I know I've said it before... but my friends are all amazing! We had such an awesome spread of food for the Super Bowl - I wish I had taken some photos. Yummy dips and spreads, Mariachi Mac & Cheese cups, homemade infused vodka, and so much more. I don't even watch football so for me the Super Bowl is all about the food and the commercials.

They are just DRIPPING with chocolate and caramel!


Vanilla Cake Mix (and required ingredients to make them according to package directions)
1 cup Chocolate Chips - I used 1/2 cup Milk Chocolate and 1/2 cup Semi-Sweet)
1/4 cup Heavy Cream
1/2 cup Butter, softened to room temperature
1/4 cup plus 2 tbs Caramel Sauce
2 cups Powdered Sugar
1/2 tsp Vanilla Extract
1 cup Toasted Coconut


Mix and bake cake mix according to package directions into 24 cupcakes. Allow to cool completely.

In a small, microwave safe bowl heat chocolate chips and heavy cream on half power in 20 second increments until well combined and smooth. Dip tops of cooled cupcakes into chocolate, twisting to cover entire surface of cake equally. Set on a wire rack to cool.

To make Caramel Butter Cream frosting combine softened butter and powdered sugar and mix with a hand or stand mixer until well combined. Add in caramel sauce and vanilla and mix on medium-high until light and fluffy. 

Pipe Butter Cream Frosting onto chocolate-dipped cupcakes. Dip frosted cupcakes into toasted coconut. Drizzle with leftover caramel sauce and melted chocolate.

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