Caramel deLite Cupcakes

Girl Scout Cookies are here! I realized just how serious I was about desserts when I drove to a nearby middle school and as cookie moms were loading box after box into their trunks I asked for 2 Thin Mints and 2 Caramel deLites.

These cookies hold a special place in my heart. Not only do they bring back memories of my Brownie and Girl Scout days, but also my elementary school, Juliette Low, was named in honor of Girl Scout founder Juliette Gordon Low. Therefore, it is my duty to eat and bake with as many Girl Scout Cookies as possible.

I don’t care who disagrees with me, Caramel deLites are the best Girl Scout Cookie. They’re shortbread cookies coated in caramel, sprinkled with toasted coconut and drizzled with chocolate. I was told that they’ve changed names from Samoas to Caramel deLites back to Samoas. But they’re Caramel deLites to me.

Kara had a dinner party planned and we wanted to make cupcakes reminiscent of Caramel deLites. It was vital that we had these cookies.  And oh my gosh was it worth the extra effort and embarassment in front of the cookie moms. The chocolate coconut cake was delicious and the caramel buttercream frosting was so good I ate it with a spoon, no cupcake needed. I know I said these were my favorite. Those are great, but these take the cake! 😉  This is our new go-to chocolate cupcake recipe, words really can’t describe how good they are.  We did splurge and use the expensive cocoa and I think it was worth it.

Note: The caramel frosting needs about 2 hours of cooling time in the fridge…so plan ahead! We didn’t and the frosting was a bit runny. It was still the best frosting EVER, but it could have looked prettier. It may be wise to start with the frosting, or even do it a day in advance.

Here's what you'll need

Cream butter and sugar

Whisk together your dry ingredients; set aside

Add vanilla and eggs

Add dry ingredients

Alternating with the milk

When it's combined stir in the coconut

Divide batter evenly amongst the liners.

Lookin' good

Halve or quarter the Caramel deLites, you'll need them later

Throw a few in the food processor too, they'll make perfect sprinkles

Bring cream and sugar to a rolling boil, add baking soda. Remove from heat

Add butter. At this point you'll want to stir it…DON'T! Pop in the fridge.

Gradually add confectioners' sugar and cream. We left in the fridge for only 1 hour, should be thicker

But we continued on!

Pipe frosting (notice ours is runny)

Garnish the cupcakes with cookies and crumbs