Tag Archives: chocolate

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowBIRTHDAY CUPCAKES!!!!  Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday.  I was saving the recipe for a special occasion and here is the special occasion – it’s my birthday, my 3oth birthday!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowWell, tomorrow is my actual birthday and I have a full post dedicated to that, but I celebrated (I should really say I had my first birthday celebration) Friday with cupcakes and champagne on Jackie’s deck before leaving for Costa Rica.  I wouldn’t say I’m a control freak, but I do like to be in control, so making making, planning, and celebrating my birthday is my favorite thing.  “You can sing to me now.”

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowA moist, tender, and surprisingly vegan chocolate cake with a peanut butter cookie dough filling.  Those are my favorite things.  Why make a plain vanilla or chocolate cupcake when you can make a cupcake with different fillings and flavors?!?!  Plus, the marshmallow topping gave me an excuse to break out my mini blow torch, mini blow torches are the MOST fun you can have in the kitchen! If you don’t have a mini blow torch, you could probably use the broiler, but that’s not as fun and I’m not good with broilers.

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow4Old birthday cupcakes include these from 29 and these loveys from 28.  Life is good! I am so very blessed/fortunate/lucky to live a life with a lovely kitchen suited to my baking needs and great friends & family to share said goodies with. These are fantastic cupcakes my friends! You should definitely whip yourself up a batch!!!

Print the Recipe!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes
Adapted from Joy the Baker
Yield – 12

Chocolate Cupcakes
1 cup + 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder, special dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water

Peanut Butter Cookie Dough
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
3 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1/2 cup + 1 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Marshmallow Frosting
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extractChocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners.
  2. Sift together the flour, sugar, cocoa powder, soda, and salt onto parchment paper.
  3. In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly add in the dry ingredients and mix until just combined.
  4. Use a standard ice cream scoop to portion the dough evenly between the twelve cupcake tins.  Bake for 22 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes in the pan before removing and cooling completely on a wire rack.
  6. Cookie Dough – Cream the butter and sugars together until light and creamy.  You can use a mixer, but I just used a bowl and wooden spoon.  Cream in the peanut butter and vanilla.  Stir in the flour, soda, and salt.  Fold in the chocolate chips.
  7. Use a teaspoon scoop to portion the cookie dough into 12 balls.  Roll the dough into balls and keep in the fridge until you’re ready to use.
  8. Frosting – Add a little water to a small saucepan.  Place the egg whites, sugar, and corn syrup into the bowl of your stand mixer.  Whisk together and place the bowl over the simmering water.
  9. Heat and whisk until the the mixture is no longer gritty.  Remove from the heat and whip with the whisk attachment until your reach stiff peaks, about 5 minutes.
  10. Beat in the salt and vanilla.
  11. Assembly – Cut a cone out each cupcake, place a cookie dough ball in the indent.  Add the frosting to a piping bag with a star tip and pipe a generous swirl on each cupcake.
  12. Use a small blow torch to brown the frosting.Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow
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Chocolate Chip Cookie Dough Gooey Bars

chocolate chip cookie dough gooey bars | pale yellowJuice cleanse done!  And I know it sounds sarcastic, but I feel great!  I have more energy, my insides are moving, and I’m not hungry.  If you’re looking for a little reboot, I highly recommend a 3-day cleanse.  It’s just enough to make you feel different and require discipline, but short enough to commit.  In all honesty, I think I’m ready for a five day cleanse!

chocolate chip cookie dough gooey bars | pale yellowI made these bars in the middle of the cleanse for the lovely Andrea in celebration of her 30th birthday!  She is from the outskirts of St. Louis and gooey butter cake is apparently a thing there.  As soon as she started talking about it, I knew I needed to find a recipe and save it for her birthday.

chocolate chip cookie dough gooey bars | pale yellowHere’s the thing though, I’ve never had gooey butter cake before, and I still haven’t.  There is one piece saved in my fridge for Thursday when I reintroduce sugar into my diet.  This is probably the first recipe I’ve posted that I’ve never actually eaten.  Weird.

chocolate chip cookie dough gooey bars | pale yellowAnd, obviously, instead of making an original version, I jazzed it up with a layer of cookie dough in the middle.  Since I can’t describe the bars from my first hand experience, we’ll use Andrea’s words, “I would call them rich buttery sugar bombs that are indulgent and comforting.  And the perfect treat to start a new decade!”  I’ll report back Friday!

chocolate chip cookie dough gooey bars | pale yellowTwo Years Ago – Watermelon Martini

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Chocolate Chip Cookie Dough Gooey Bars
Adapted from Cookies and Cups and Mel’s Kitchen Cafe
Yield – 9 giant bars, 16 regular sized bars

Crust Layer
1 cup sugar
3/4 cup flour
3/4 cup cake flour
1/4 cup nonfat dry milk powder
1/2 teaspoon salt
seeds from one vanilla bean
1/2 cup (8 tablespoons) unsalted butter, cold
4 tablespoons unsalted butter, melted
1 egg

Cookie Dough Layer
4 tablespoons unsalted butter, room temperature
1/2 cup light brown sugar
1 tablespoon whole milk
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
1/2 cup semi-sweet chocolate chips

Topping
4 ounces cream cheese, room temperature
1/4 cup light brown sugar
1 teaspoon vanilla
1 egg
3/4 cup powdered sugar

  1. Preheat the oven to 350 ˚F and line an 8×8” pan with parchment paper.  Liberally grease the parchment paper with shortening.
  2. Crust Layer - To make the crust, add the sugar, flour, cake flour, milk, powder, and seeds from a vanilla bean to a medium bowl and whisk together.
  3. Cut the cold butter into small pieces and use a pastry blender to cut the butter into the flour mixture.  You are looking for coarse crumbs, finer than a pie crust.
  4. Melt the butter and add to the mix with the egg.  Stir until combined.  The dough will come together nicely.  Press evenly into the bottom of the prepared pan.chocolate chip cookie dough gooey bars | pale yellow
  5. Cookie Dough – Toss the butter in the same bowl you just used.  Cream in the brown sugar until light and fluffy.  Stir in the milk and vanilla until well combined.  Add the flour, salt, and chocolate chips, stir until just combined.
  6. Spread evenly over the crust, leaving 1/2” of the crust showing.chocolate chip cookie dough gooey bars | pale yellow
  7. Topping – Again, use the same bowl.  Beat the cream cheese until smooth.  Stir in the brown sugar, egg and vanilla until the mixture is well incorporated.  Mix in the powdered sugar.chocolate chip cookie dough gooey bars | pale yellow
  8. Pour over the cookie dough and spread as evenly as possible.
  9. Bake for 30-40 minutes until the edges start to brown.  The middle will still be jiggly.
  10. Let cool completely on a wire rack before refrigerating.  Cool overnight and then slice.
  11. Serve with an extra dusting of powdered sugar.chocolate chip cookie dough gooey bars | pale yellow

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Mudslide Cupcakes

mudslide cupcakes | pale yellowThe healthy eating challenge is officially over; the last two days were a complete disaster and I essentially gave up.  The only part of the cleanse I have stuck to with some determination is the complete lack of alcohol.  This maybe the longest period I can remember going out without booze,  I suspect my tolerance is going to go down real low.

mudslide cupcakes | pale yellowI’m disappointed in the healthy eating challenge/cleanse.  I expected to have an enormous burst of energy to get me on the right track for grad school and to clean out my internal works.  Those two goals were not reached; I feel bloated and all backed up.  Plus, I’ve been lackluster for two weeks and have been completely exhausted.

mudslide cupcakes | pale yellowHopefully the juice cleanse I started Sunday will take care of the bloat.  This weekend, when my mom, aunts, and cousin are visiting, it will be the start of the month of excess.   Some of the major events include their visit, end-of-the-school-year celebrations, Costa Rica, my birthday, four days of intensive grad school, and finally Aruba.  And yes, I’ll definitely be ready for a second cleanse after that!

mudslide cupcakes | pale yellowEnough cleansing talk.  Let’s talk about something that is the complete opposite of a cleanse – BOOZY CUPCAKES!  These were made for the SSS potluck and final meeting for the year.  Another member, and soon to be bride, requested Irish car bomb cupcakes, but I’m over them, so I made a different version of tiny, boozy cupcakes.  The chocolate cupcake portion is moist, tender, and has the slightest hint of Baileys and Kahlua.  A little mudslide flavored ganache adds more chocolate goodness and extra richness!  Finally, you can’t go wrong with a double dose of Swiss meringue buttercream, half Kahlua & chocolate and the other half Baileys.  As always, cupcakes like these are my favorite thing to make and a complete labor of love.mudslide cupcakes | pale yellow

Print the Recipe!

Mudslide Cupcakes
Yield – 48 mini cupcakes
Adapted from Chocolate Oreo Cupcakes & Chocolate & Vanilla Twist Cupcakes

Cupcakes
1 cup + 2 tablespoons flour
1/2 cup cocoa
1 cup + 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg + 1 egg yolk
1/4 cup + 2 tablespoons vegetable oil
1 1/2 teaspoons vanilla
1/4 cup Kahlua
1/4 cup + 1 tablespoon Bailey’s Irish Cream
1/2 cup hot water
1 teaspoon espresso powder

Mudslide Ganache
scant 1 1/2 cups bittersweet chocolate (a 10 ounce bag of chocolate chips minus 1/2 a cup saved for the frosting)
2 tablespoons Bailey’s Irish Cream
2 tablespoons Kahlua
2 tablespoons vodka

Mudslide Swiss Meringue Buttercream
5 egg whites
1 1/2 cups sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1/2 cup bittersweet chocolate, melted
2 tablespoons Bailey’s Irish Cream
2 tablespoons Kahlua

  1. Cupcakes – Preheat the oven to 350 F.  Line the cupcake tins with liners.
  2. Sift the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, and vanilla in a small bowl and add to the dry ingredients.  Beat in the Kahlua and Irish Cream.
  4. Mix until just combined and then scrape down the sides.
  5. Add the espresso powder to the water and stir to combine.  Turn on the mixer and add the hot water slowly until well combined.
  6. Fill the cupcake liners using a 1-tablespoon scoop.
  7. Bake for 12-15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.
  8. Ganache – Build a double boiler and add all the ingredients.  Heat and stir until the chocolate is melted.  Let cool slightly.
  9. Assemble a piping bag with an injection tip.  Inject about 1/2 teaspoon into each cupcake. Save the extra ganache.
  10. Frosting – Set up a double boiler by adding a small amount of water to a small saucepan.
  11. Place the bowl of a stand mixer on the small saucepan and add the egg whites, sugar, and salt to the bowl.  Heat and whisk until the mixture is no longer gritty.
  12. Transfer the bowl to the stand mixer and beat on high speed with the whisk attachment until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
  13. Beat in the butter at medium-high speed one tablespoon at a time until everything is incorporated.  Scrape the bowl as needed.  Beat in the vanilla.
  14. Remove half the frosting.
  15. To the remaining frosting, add the Baileys and beat until well incorporated.  Remove from the mixing bowl and set aside.
  16. Melt the chocolate in the microwave in 20-second intervals until just melted, let cool slightly. Beat into the rest of the frosting with the Kahlua.
  17. Add a star tip to a piping bag and place the Bailey’s frosting on one side and the Kahlua frosting on the other side.
  18. Pipe a swirl on each cupcake.
  19. Use the remaining ganache to pipe swirls of chocolate on top.mudslide cupcakes | pale yellow

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Chocolate Chip Cookies with Browned Butter and Marcona Almonds

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowThere are regular cookies and then there are cookies like this; perfectly flavored with browned butter and almonds.  I even took the extra step of making the dough the night before to let it all marry together.  These are some deluxe cookies my friends!

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowLet’s do some real talk: I made the dough the night before because it was a rainy, Friday night and I wanted to eat cookie dough.  Also, I was too lazy to make the cookies that night.  But let’s just say I let the dough rest because I was feeling adventurous and wanted to experiment with this overnight dough technique.  Good talk.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowBesides the cookies I gave to Ruth in honor of her birthday, I ate the rest myself.  That good.  I had every intention of delivering some to my neighbors, but life happens.  I grew up in a household that ALWAYS put walnuts in chocolate chip cookies.  My mom has one of those old school nutter choppers, that I may steal one day, and we always chopped up  the nuts and added them to the Toll House cookies.  As an adult, I now know many people do not like nuts in their cookies and/or brownies.  There is just something so right about chocolate and nuts.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowI don’t even need to tell you how good they are, so I’m going to use a list descriptive words instead of a sentence: chewy, moist, soft, salty, chocolatey, crunchy from the almonds, and nutty from the browned butter.  Make these now.

Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale YellowTwo Years Ago – Vanilla Cake Pops

Print the Recipe!

Chocolate Chip Cookies with Brown Butter and Marcona Almonds
Adapted from Joy the Baker
Yield – 4 dozen 2-tablespoon cookies

1 cup (2 sticks) unsalted butter, room temperature and divided
1 cup packed light brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon molasses
1 egg + 1 egg yolk
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cup flour
1/2 cup chopped marcona almonds
12 ounces semisweet chocolate chips
sea salt for sprinkling

  1. Brown one stick of butter in a small saucepan until the butter turns brown and smells nutty.
  2. Pour the browned butter into a small bowl to cool, be sure to scrape all the brown bits into the bowl.  Let cool for about 40 minutes.
  3. In the bowl of a stand mixer with a paddle attachment, beat together the remaining stick of butter and brown sugar until light and fluffy, about 4 minutes.
  4. Beat in the cooled brown butter and sugar until pale yellow, another 2 minutes.  Beat in the vanilla, molasses, and eggs.  Scrape the bowl as needed.
  5. Add the salt, baking soda, and flour.  Mix on low until just combined.  Mix in the almonds and chocolate chips.
  6. Cover the bowl and refrigerate for several hours or overnight.
  7. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  8. Use a 2-tablespoon scoop to portion the dough.  Allow generous spacing between cookies, I only placed 8 on a cookie sheet.
  9. Bake for 12 minutes and then transfer to a cooling rack to cool completely.Chocolate Chip Cookies with Browned Butter and Marcona Almonds | Pale Yellow

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Toffee Crunch Vanilla Ice Cream

toffee crunch vanilla ice cream | pale yellowOh. My. Word.  I’ve talked a lot about the Ample Hills Creamery Cookbook and how much I love the actual ice shop, but I wasn’t quite prepared by how tasty and creamy this recipe tastes.  It’s amazing that a little milk powder makes all the difference.

toffee crunch vanilla ice cream | pale yellowAnother little something that makes a tremendous difference is a candy thermometer.  I didn’t actually own one until after I made toffee, but let me tell you, having a candy thermometer would have made much better toffee.  Whenever I make something with cooked sugar, I just wing it and don’t pay attention to actual temperatures.  In this case, it was needed.

toffee crunch vanilla ice cream | pale yellowMy toffee was soft, like a caramel.  If I had cooked it to the proper temperature, the toffee would have been harder and more toffee like.  I have recently purchased a candy thermometer like a proper food blogger, so  I look forward to making more (hard) toffee in the future!

toffee crunch vanilla ice cream | pale yellowPlease, please, please, make this ice cream.  It’s going to change your life!  You don’t need toffee bits or anything special; the vanilla ice cream is the best I’ve ever had all on its own. The ice cream is sweet but not over powering, the vanilla flavor shines, and it is so creamy and smooth on the tongue.  Summer is here, it’s time for the best ice cream ever!

toffee crunch vanilla ice cream | pale yellowOne Year Ago – Brown Butter Biscoff Rice Crispy Treats
Two Years Ago – Chocolate Chip Cookie Dough Cheesecake Cake

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Toffee Crunch Vanilla Ice Cream
Adapted from Ample Hills Creamery, page 168
Yield – 1 quart

Toffee
1 cup (2 sticks) + 1 tablespoon unsalted butter
1 cup + 2 tablespoons organic cane sugar
1/4 cup packed dark brown sugar
2 tablespoons water
3/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
5 ounces bittersweet chocolate

 

Vanilla Ice Cream
3/4 cup organic cane sugar
1/2 cup skim milk powder
1 2/3 cup whole milk
1 2/3 cup heavy cream
1 vanilla bean
30 coffee beans (or 1 Trader Joe K-cup)
3 egg yolks
splash of vanilla extract

  1. Toffee – Line a cookie sheet with parchment paper and liberally grease the pan and paper.
  2. In a medium saucepan combined the butter, both sugars, salt and water.  Cook and stir until the butter is melted and all the ingredients are combined.
  3. Stop stirring and heat until the mixture reaches 305 ˚F on a candy thermometer; be careful.
  4. Turn off the heat and stir in the baking soda and vanilla.  Pour into the prepared pan evenly.
  5. Let sit for a few minutes and then sprinkle the chocolate over the top.  Once the chocolate has melted, spread in an even layer.
  6. Allow the toffee to cool and then refrigerate until brittle.  Cut into small pieces.
  7. Ice Cream – Place the bowl of your ice cream maker in the freezer the night before.
  8. Prepare an ice bath in a large bowl.
  9. Combine the sugar, skim milk powder, and milk in a medium saucepan.  Whisk until well combined.  Whisk in the cream.
  10. Split the vanilla bean and add the seeds plus the bean pod to the saucepan with the coffee.
  11. Stir and cook until the mixture thickens.
  12. Whisk the egg yolks in a small bowl and whisk in a little of the hot cream mixture slowly to temper the eggs.  Once the eggs are tempered, return to the pan and cook until the mixture reaches 165 ˚F.
  13. Stir in the vanilla and strain the mixture with a fine mesh sieve into a clean bowl.  Place this bowl in the ice bath.
  14. Once the mixture cools completely, churn according to the directions of your ice cream maker.
  15. Fold in the toffee bits and place in a freezer safe container for several hours to firm up.DSC_059toffee crunch vanilla ice cream | pale yellow0

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Peanut Butter Swirled Brownies – GF

peanut butter swirl brownies GF | pale yellowHappy Memorial Day!  There is a little memorial park at the end of my block and it’s perfectly decorated with red ribbons and crisp American flags.  It’s beautifully maintained and the perfect reminder of what this weekend is all about.  Thank you.

peanut butter swirl brownies GF | pale yellowI’m spending the weekend catching up on errands and Sons of Anarchy.  Wow SoA, wow!  I didn’t see those plot twists coming.  Bam, bam, they’re all shot and dead.  It slightly scares me how much I enjoy watching all the violence on TV.

peanut butter swirl brownies GF | pale yellowIn other, less violent news, these brownies were made for a spa weekend to celebrate Michelle’s upcoming wedding at her bachelorette party.  And really a spa weekend is the absolute opposite of violent, motorcycle gangs on TV!  The party was a great success and perfectly lovely and relaxing.  I wish I could afford more spa get-aways.

peanut butter swirl brownies GF | pale yellowThese brownies are delightfully fudgy and gooey.  Spread the peanut to the edges so every bite has decadent, creamy peanut butter.  You wouldn’t even know they are gluten free. Using coconut flour in place of all-purpose or GF all-purpose adds the slightest coconut flavor and a toothsome texture.  It’s time for some brownies with peanut butter!peanut butter swirl brownies GF | pale yellow

Print the Recipe!

Peanut Butter Swirled Brownies – GF
Adapted from Top with Cinnamon
Yield – 16 pieces

8 tablespoons (1 stick) unsalted butter
3 ounces unsweetened baking chocolate
1/2 cup honey
1 teaspoon vanilla
2 eggs
1/4 teaspoon Kosher salt
1/4 teaspoon baking soda
1/4 cup coconut flour
3 tablespoons dark cocoa powder
3 tablespoons creamy peanut butter
1 teaspoon coconut milk

  1. Preheat the oven to 350 ˚F.
  2. Add the butter to a medium saucepan and heat until it is melted and browned.
  3. Meanwhile generously grease an 8×8” pan with butter.  Cut parchment paper to fit on the bottom and over two sides.  Grease the parchment paper.
  4. Chop the chocolate, remove the browned butter from the heat, and add the chocolate to the butter.  Stir until melted.
  5. Stir the honey and vanilla into the chocolate-butter mixture.  Add the eggs one at a time and stir to make sure the mixture is well incorporated.
  6. Stir in the salt, soda, flour, and cocoa powder.  Spread evenly into the prepared pan.
  7. Place the peanut butter and coconut milk in the same pot you just made the brownies.  Heat until the peanut butter becomes melted.  Dollop over the brownie batter and swirl with a knife.
  8. Bake for for 15 minutes or until a toothpick inserted comes out clean.
  9. Cool completely on a wire rack before cutting into pieces.peanut butter swirl brownies GF | pale yellow

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Samoa Cupcakes

Samoa Cupcakes | Pale YellowAre you ready for the longest recipe I’ve ever published?  Seriously, this thing has 29 steps.  Every step is absolutely worth it and I would definitely make these again.  The word “would” was chosen carefully.  Normally, someone would say, “I will definitely make these again,” but as we all know, I try not to make the same recipe twice!

Samoa Cupcakes | Pale YellowMaking everything for scratch is deeply satisfying.  All the steps and bowls and challenges – lovely!  At least it’s all lovely until you reach the clean up portion of baking.  Recipes like this really make me miss having a dishwasher, my little dish rack just can’t handle all the bowls.

Samoa Cupcakes | Pale YellowNow that I work with a small staff, there are not many birthdays to celebrate and very few cupcakes to make.  Usually May is my busy month of birthdays with multiple cupcake recipes every week.  Not so much anymore.  I have a few occasions in the next few weeks and I’m pumped.  There will be some good recipes in the next two months!

Samoa Cupcakes | Pale YellowThe cupcakes start with a delightful shortbread crust on the bottom; this is probably the best roll-out cookie recipe I’ve ever made!  It’s perfectly flaky and sweet, I’m glad there are leftover cookies in the freezer…

Samoa Cupcakes | Pale YellowA moist, tender chocolate cupcake is topped with a rich and decadent chocolate ganache.  The chocolate ganache is really just a glue for for the caramel (homemade, obvi) and toasted coconut topping.  To make the cupcakes perfect and just like the actual Samoa cookies, pipe four stripes of extra ganache on top.  For a lady that used to not like Samoa cookies, these cupcakes are fabulous and I could eat them all week!Samoa Cupcakes | Pale Yellow

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Samoa Cupcakes
Adapted from Annie’s Eats
Cookie base from Just a Taste
Yield – 10 cupcakes

Shortbread Cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 cup flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon milk
1/4 teaspoon vanilla

Chocolate Cupcakes
3 tablespoons dark chocolate cocoa powder
3 tablespoons hot water
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup + 1 tablespoon sugar
1 egg
1 teaspoon vanilla
1/4 cup non-fat Greek yogurt

Coconut Caramel Topping
1/4 cup heavy cream
1 1/2 tablespoons unsalted butter
1/4 teaspoon vanilla
1/4 cup + 2 tablespoons sugar
1 tablespoon corn syrup
1 tablespoon water
1 1/2 tablespoons milk
generous pinch of salt
1 1/2 cups shredded coconut

Chocolate Ganache
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 teaspoon coconut extract

  1. Shortbread Cookies – Preheat the oven to 350 ˚F and line a cookie sheet with parchment paper.
  2. Add the butter and sugar to the bowl of a stand mixer with a paddle attachment.  Beat for several minutes until light and creamy.
  3. Whisk together the flour, baking powder and salt in small bowl.  Add to the butter on the lowest speed and mix until just combined.
  4. Beat in the milk and vanilla.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes
  6. On a floured surface roll the dough to 1/8” thickness.  Use a round cookie cutter the same size as the bottom of a cupcake liner to cut the dough.
  7. Bake for 10-12 minutes or until the cookies just begin to brown.  Cool completely on a wire rack.  There will be extra cookies.
  8. Chocolate Cupcakes – Place cupcake liners in your cupcake tin and place a shortbread cookie in the bottom of each liner.
  9. Add the cocoa and hot water to small bowl and stir together until the chocolate is dissolved and a paste forms, set aside.
  10. Whisk together the flour, soda, powder, and salt in a small bowl, set aside.
  11. Melt the butter and sugar in a small saucepan until all the sugar is dissolved.  Pour the mixture into the bowl of a stand mixer and beat with a paddle attachment until the bowl is cool to the touch, about 4 minutes.
  12. Beat in the egg, vanilla, and cocoa mixture. Scrap the bowl as needed.
  13. Turn the mixer to low and add the flour mix in three additions with the yogurt in in between.  Mix until just combined.
  14. Use a standard cupcake scoop to portion the batter between the cupcake liners.  Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  15. Let cool completely on a wire rack.
  16. Coconut Caramel Topping – Butter a small dish liberally and line with parchment paper.  Butter the parchment paper.
  17. Add the cream, butter, and vanilla to a small saucepan.  Heat until combined and set aside.
  18. Add the sugar, corn syrup, and water to a separate saucepan and bring to a boil.  Cook until a light golden color.  Stir in the cream mixture and cook until it reaches 248 ˚F.
  19. Pour into the prepared pan and allow to cool for 30 minutes.
  20. Place the coconut on a foil lined cookie sheet at toast in the oven for about 15 minutes.  Check and stir frequently.
  21. Add the cooled caramel to a medium saucepan with the milk and salt.  Stir and and heat until the caramel has melted.
  22. Stir in the toasted coconut.
  23. Chocolate Ganache – Heat the cream until scalding and then pour over the chopped chocolate.  Cover for 5 minutes.
  24. Stir the ganache until all the chocolate is melted.  Stir in the coconut extract.
  25. Assembly – If the cupcake has a dome, cut it off to make a flatter cupcakes.
  26. Smear about one tablespoon of ganache on each cupcake and smooth with an offset spatula.
  27. Place 2 tablespoons of the coconut-caramel mixture on top of the ganache, smash down slightly.
  28. Add the remaining ganache to a baggie and pipe thing stripes over each cupcake.
  29. Store at room temperature.Samoa Cupcakes | Pale Yellow

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