1 box vanilla cupcake batter, prepared as directed
2 boxes Samoas, pulsed in food processor until crumbly
SLIGHTLY COCONUT FROSTING-
1 can coconut milk
4 oz cream cheese, softened
4 T butter, soft
1/2 t vanilla
1 1/2 c powdered sugar
Instructions
Preheat oven to 325 degrees. Fill cupcake liners 1/3 full of batter. Sprinkle a light layer of cookie crumbs on top of batter. Pour the remaining batter on top until liners are ¾ full. Bake for 17-20 minutes. Transfer to a wire rack to cool completely. Once cool, spread 1 Tbsp frosting on top and then lightly press frosted side of cupcake into cookie crumbs. Makes 24 cupcakes.
FROSTING- Pour coconut milk into a saucepan, bring to a boil, and simmer over med heat, stirring occasionally, until reduced by 75%. Combine 4 Tbsp of this reduction and remaining ingredients and beat until light and creamy. Refrigerate any unused frosting.
Originally Submitted
3/19/2013
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