Samoa Cupcakes

Ingredients

Chocolate Cake:

1 box devil's food cake mix

3 eggs

1/2 C. oil or melted butter

1 C. sour cream

1/2 C. milk or buttermilk

2 tsp. vanilla extract

Caramel Frosting:

1 C. butter, softened

2 1/2 -3 1/2 C. powdered sugar

3-5 Tbsp. caramel sauce

Coconut Caramel Topping:

1 1/2 C. shredded coconut, (I used the sweetened)

1/2 C. - 1 C. caramel sauce

Chocolate ganache or melted chocolate to drizzle

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. In a large bowl, sift cake mix to remove any lumps and continue to add the rest of the cake ingredients. Stir until smooth.

3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.

4. Let cool.

5. Caramel Frosting: Beat butter until smooth. Add 2 1/2 cups powdered sugar and beat again. Slowly add in caramel. Add more powdered sugar to make thicker if needed.

6. Coconut Caramel Topping: Carefully toast coconut in a pan on the stove or in the oven on broil. But be careful because the coconut can easily burn! Pour into a bowl and crush up with your hands or a spoon. Just crush it enough hot there aren't long pieces left. Pour in 1/2 cup of the caramel sauce and stir. Depending on how thick you want the topping, continue to add more caramel.

7. To decorate, pipe a circle of frosting on the top of each cupcake. Use a knife to create a "well" in the frosting and fill it with the coconut topping. Then drizzle with melted chocolate or ganache (chocolate melted with cream).

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