It’s that wonderful time of year again! No, not Christmas . . .
Girl Scout Cookie time!
My order is placed (Samoas and Thin Mints) so now I just have to sit back and WAIT (that is the hard part!). I was thinking about Samoa cookies the other day and thought that it would be yummy to try a Samoa cupcake, so I started playing around with some of the ingredients and this is what I came up with. No offense, but they were delicious. I seriously ate them for breakfast. And lunch. 🙂
1 (12 oz) bag semi-sweet chocolate chips (could also use milk chocolate)
3/4 cup butter
Gooey Coconut Layer:
1 cup evaporated milk
1 cup sugar
3 egg yolks (beaten slightly)
1/2 cup (1 stick) margarine or butter
1 teaspoon vanilla
1 3/4 cup coconut
Prepare cake mix as directed on cake mix box (or use your favorite homemade yellow cake mix recipe). Bake as directed and let cool completely.
Once cool, take a small sharp knife and cut a circle in the top of each cupcake that is about the size of a nickel. You will only want to go about a 1-2 centimeters deep. Scoop out the small circle that you have cut. Using a spoon, scoop about 1 teaspoon of caramel syrup in each cupcake and replace the small piece back on top.
Prepare your ganache by melting chocolate chips and butter in a double boiler or in the microwave (I just microwaved it for 60 seconds and stirred, then microwaved for another 30 seconds and stirred again until it was smooth). Spread ganache on the top of each cupcake.
Mix evaporated milk, sugar, egg yolks, margarine and vanilla together in a sauce pan. Stir constantly over medium heat until it comes to a slow boil. Cook, stirring constantly until it thickens - about 10 to 11 minutes (it must be cooked that long). Remove from heat and stir in coconut. Let cool completely before spreading on top of ganache.
Drizzle remaining ganache over the top of the gooey coconut mixture and sprinkle with toasted coconut (totally optional).
Don't know how to toast coconut? It's really easy: Preheat oven to 350ºF. Spread shredded or flaked coconut on a baking sheet and bake, stirring once or twice, until coconut starts to turn golden (which takes about 5 to 10 minutes). If toasting sweetened coconut, check and stir more frequently because the added sugar causes irregular browning.