Samoa Cupcakes

• FOR THE CHOCOLATE COCONUT CUPCAKES:
• 1 box Chocolate Cake Mix
• 1-1/3 cup Water, More Or Less As Directed On Cake Mix Package
• 1/2 cups Vegetable Oil, More Or Less As Directed On Cake Mix Package
• 3 whole Eggs, More Or Less As Directed On Cake Mix Package
• 1 cup Shredded Coconut
• _____
• FOR THE CARAMEL ICING:
• 1/2 cups Butter, Softened
• 3 ounces, weight Cream Cheese, Softened
• 2 teaspoons Vanilla
• 1/4 teaspoons Kosher Salt
• 16 ounces, weight Powdered Sugar
• 4 Tablespoons Milk, Divided
• 15 pieces Caramel
• _____
• FOR THE CHOCOLATE DRIZZLE:
• 1/2 cups Chocolate Chips

1. CUPCAKES:
2. Prepared cake mix according to the instructions on the box (using the water, oil, and eggs in the amount directed on the package), and add the shredded coconut to the batter. Pour into cupcake liners, and bake.
3. ICING:
4. Use a mixer to mix first 6 ingredient, using 3 tablespoons of milk. In a separate bowl, melt caramel pieces with remaining 1 tablespoon of milk in the microwave. Stir every 30 seconds until melted (for a total of about 90 seconds). Fold into the rest of the icing mix with a rubber spatula. Ice the cupcakes.
5. DRIZZLE:
6. Melt chocolate chips in a ziplock bag in the microwave. Pull out every 30 seconds and mash chocolate chips around until liquid. Snip the edge of the ziplock bag and drizzle back and forth over the cupcakes.
7. Note: I also tried out a homemade Samoa recipe, and made 'mini' Samoa cookies for the tops of the cupcakes for a little extra drama. I used Wilton's (smallest two) circle fondant cutters to make the mini cookies.

chocolate coconut, chocolate cake mix, water, vegetable oil, eggs, coconut, butter, weight cream cheese, vanilla, ubc, sugar, milk, caramel, chocolate drizzle, chocolate chips

Taken from tastykitchen.com/recipes/desserts/samoa-cupcakes-2/ (may not work)