Yeah, okay, these are pretty much ridiculous. Ridiculously delicious and amazing and, believe it or not, easy. I just had my first one, and… uh, well, it’s not gonna be my last. I don’t even know what to say. This idea came to me like a flash of lightning out of absolutely nowhere and I am SO happy that it worked out perfectly. I am even happier I have this lovely lil’ blog of mine to share this discovery with all of you! Oh man oh man oh man. I’m sure alot of you have seen the chocolate chip cookie-bottom cupcakes, and the Oreo-bottom cupcakes, but Samoas? I don’t think so!
Here is the inside… I know it looks kinda lame, but it tastes fabulous. The cookie toppings melt into the cupcake, leaving it super moist and chocolatey, and the coconut caramel tastes so good buried inside the dark chocolate… the cookie itself gives a fun texture and a bit of crunch, but not too much. For the frosting, I decided to just do sweet vanilla whipped cream because a), I was lazy, and b), it was fast, and c), whipped cream is like my most favorite thing in the world. So, yep! And I felt like it was a bit lighter than traditional buttercream, which kept the overall cupcake from tasting too heavy and rich. I personally didn’t miss the buttercream one bit!
These are totally insane. I think you need to make these immediately. IMMEDIATELY. No joke! P.S. I think I need to go on a diet now…
Dark Chocolate Samoa-Bottom Cupcakes
Yields: about 18 cupcakes
1 1/2 cups all-purpose flour
2/3 cups dark cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cups skim milk
1 1/2 teaspoons vanilla extract
3/4 cup unsalted butter, softened (I did 1 stick “light” butter +1/2 stick unsalted butter)
1 1/2 cups sugar (I did 1 cup sugar + 1/2 cup Splenda)
about 18 Samoa cookies (enough to fit the bottom of every cupcake) + more for garnish
extra cocoa powder for dusting
Preheat oven to 340F. Line muffin pans with cupcake liners, and place a Samoa at the bottom of each. I did chocolate-side down, but you can try either way and it should be fine.
In medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In a measuring cup, mix together milk and vanilla.
In a stand mixer bowl, at low speed, beat butter and sugar till blended. Increase speed to high and beat for 2 minutes. Reduce speed to medium-low and add eggs one at a time, beating well after each addition. With mixer at low speed, alternatively add the flour mixture and the milk mixture, starting and finishing with the flour. Beat until batter is smooth, occasionally scraping bowl with a spatula.
Pour batter on top of the Samoas, filling about 3/4ths of the cup if not more! Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool COMPLETELY before topping with anything!
When cool, top your cupcakes with a hefty spoonful of whipped cream (fresh is better but canned will do if it’s all you got 😉 ), then top with 1/4th of a Samoa cookie. Dust with dark cocoa powder and serve!
Remember that whipped cream deflates and melts as it sits, so serve shortly after topping, and store leftovers in the fridge to prevent disasters!