Samoa Cupcakes
- 1 whole Recipe Vanilla Cupcake Batter, Enough For 24 Cupcakes
- 2 boxes (7 Oz. Box) Samoas Girl Scout Cookies
- 1 can (14 Oz. Can) Coconut Milk
- 4 ounces, weight Cream Cheese, Softened
- 4 Tablespoons Butter, Room Temperature
- 1/2 teaspoons Vanilla Extract
- 1-1/2 cup Powdered Sugar
- To make cupcakes:
- Pulse cookies in a food processor until crumbly. Fill cupcake liners 1/3 full of batter. Sprinkle a light layer of cookie crumbs on top of the batter. Pour the remaining batter on top until liners are about 3/4 full. Bake according to cupcake recipe instructions. Transfer to a wire rack and let cool completely. Once cool, spread one tablespoon of frosting on top and then lightly press the frosted side of the cupcake into cookie crumbs.
- To make the frosting:
- Pour coconut milk into a saucepan, bring to a boil, and simmer over medium heat, stirring occasionally, until reduced by 75%. Let cool. Combine 4 tablespoons of the reduced coconut milk and remaining ingredients and beat until light and creamy. Refrigerate any unused frosting.
recipe vanilla, samoas, coconut milk, weight cream cheese, butter, vanilla, powdered sugar
Taken from tastykitchen.com/recipes/desserts/samoa-cupcakes/ (may not work)