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So moist. So delicious. And so much more.™

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Cupcakes

Samoa Inspired Cupcakes

Toni Miller Recipe shared by:
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Chocolate, caramel, and toasted coconut cupcakes inspired by a girl scout favorite.

  • Hands-On Time:
  • Total Time:
  • Servings: 24
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350 and line 2 muffin tins with 23 cupcake papers.
  2. 1. Prepare cake as instructed in box.
  3. 2. Add 3 TBS of cake mix to each cupcake paper.
  4. 3. Bake at 350 for 18 minutes. Let cool.
  5. 4. While cupcakes are cooling pour half a bag of shredded coconut into a cake pan or baking sheet with sides. Spread the coconut so out. Bake at 350 until golden, be careful not to over bake.
  6. 5. Mix Duncan Hines Caramel Flavor packet into cream cheese icing.
  7. 6. Pip icing onto cooled cupcakes.
  8. 7. Top cupcakes with shredded coconut.
  9. 8. Melt chocolate and drizzle over cupcakes.

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Tips

Level rising cake

Level rising cake

Cut a circle of wax paper for INSIDE bottom of your cakepan. Wrap the OUTSIDE of your pan with a strip of towelling that has been made wet and squeezed out. Secure with metal paper clips, holding towelling together like a sandwich. DO NOT GREASE PAN. Pour cake mix into pan on top of wax paper circle. Bake as directed on box. Cake will come away from pan when finished baking. Do not have light on in oven when baking. It adds more heat on the side of the light. Old wedding cake baker.


When Baking from scratch

When Baking from scratch

Always measure your flour scantly 'under' measure slightly, this will keep your cupcakes moist and light.





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