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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

Coconut Garnish

Coconut Garnish

Spread coconut on baking sheet to toast and bake at 350° F for about 3 minutes. Stir and bake 1 to 2 minutes longer, or until light golden brown.


Crumble Free Brownines

Crumble Free Brownines

For picture perfect brownies cut brownies with a plastice knife when partially cool. This prevents crumbling. I use my lettuce knife (any plastic knife will do)





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