Girl Scout Cookie Cupcakes

Samoa Cookie Cupcake

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Cupcakes

1. Preheat oven to 350ºF.
2. In a medium bowl, whisk together the flours, baking powder and salt until evenly combined.
3. In a large bowl, use a hand mixer to beat butter and sugar until light and fluffy.
4. Add in and egg and vanilla and beat well. Scrape down the sides of the bowl as needed.
5. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
6. Gently fold in shredded coconut.
7. Line a cupcake tray and fill two-thirds full with batter. Bake for about 14 to 16 minutes.

Frosting

1. Beat butter until smooth then add caramel and mix until well combined.
2. Slowly add powdered sugar and beat until smooth.
3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

1. Cut each Samoa cookie in half.
2. Scoop frosting in decorating bag fitted with a #829 tip.
3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
4. Drizzle melted chocolate and top with a half of a Samoa cookie.

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Tagalong Cookie Cupcake

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Cupcakes

1. Preheat oven to 325ºF.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined.
3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
4. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until well combined (do not over mix).
5. Gently fold peanut butter chips into the batter.
6. Line a cupcake tray and fill two-thirds full with batter. Bake for 18 to 20 minutes.

Frosting

1. Beat butter until smooth and then mix in peanut butter.
2. Slowly add powdered sugar and beat until smooth. Scrape down sides as needed.
3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

1. Cut each Tagalong cookie in half.
2. Scoop frosting in decorating bag fitted with a #829 tip.
3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
4. Top with a half of a Tagalong cookie.

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Thin Mint Cookie Cupcake

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Cupcakes

1. Preheat oven to 325ºF.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined.
3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
4. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until well combined (do not over mix).
5. Gently fold mint chocolates into the batter.
6. Line a cupcake tray and fill two-thirds full with batter. Bake for 18 to 20 minutes.

Frosting

1. Beat butter until smooth then slowly add powdered sugar and beat until smooth. Scrape down sides as needed.
2. Add in peppermint, food coloring and salt. Lastly, beat in cream until frosting is smooth and fluffy.

Time to decorate!

1. Cut each Thin Mint cookie in half.
2. Scoop frosting in decorating bag fitted with a #809 tip.
3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
4. Top with a half of a Thin Mint cookie.