Girl Scout cookie season. Adorable girls trying to sell cookies outside everywhere you go. Worse yet if your nieces, friends or neighbors are calling, trying to sell you a box or two. Saying no breaks your heart a little every time, but not just because you feel bad for the kids. You know those cookies are heavenly. What is it about girl scout cookies that are so irresistible? If you can keep a box in your house for long, then you need to share your secret.
This year I have been inspired to create a line of posts dedicated to the sinfully delicious cookies. They won’t be just any Girl Scout cookies, though. They will be transformed into Girl Scout cookie cupcakes, because how can you go wrong with cupcake inspired by a cookie? The cupcakes will be spread throughout the year, but I will be recreating all the best in time. By the end of the year you’ll be able to bake a big batch of assorted girl scout cookie cupcakes! I’m exciting already.
I’m starting with my (and everyone’s) favorite girl scout cookie- Samoas! The cupcake itself is chocolate and is topped with a “caramel” frosting, toasted coconuts and melted chocolate. Using melted chocolate chips rather than cocoa powder in the cupcake batter gives the cupcakes a more dense, moist texture. I also excluded any additional sweeteners. The chocolate chips are the sole sweetener in the batter, but the result is neither bitter nor too sugary.
The “caramel” frosting isn’t actually caramel at all. 100% fruit sweetened, the caramel is made by combining dates, water, nut butter and sea salt to create a smooth, sweet paste that closely resembles the texture of a creamy caramel. The caramel is then combined with coconut cream and chilled in the fridge to thicken into a luscious caramel frosting with a hint of coconut flavor. Top the frosted cupcakes with toasted coconuts and melted chocolate, and you have yourself a Samoa cupcake! Just the smell of these cupcakes alone will bring back childhood memories of enjoying your favorite Girl Scout cookie!
- 1 Cup sunflour* (or almond flour)
- ¼ Cup coconut flour
- ¼ Cup unsweetened shredded coconut + more for topping
- 1 Teaspoon baking soda
- ½ Teaspoon sea salt
- 1 Cup semi-sweet chocolate chips + more for topping
- ½ Cup (full fat) coconut milk
- ¼ Cup coconut oil
- 3 eggs (room temp)
- ½ Teaspoon pure vanilla extract
- 1 Teaspoon apple cider vinegar
- ½ Cup dates soaked in ½ cup water for at least 20 minutes (up to overnight)
- 2 Tablespoons almond butter (or sunbutter for dairy free)
- ¼ Teaspoon sea salt
- 1 Cup canned coconut cream refrigerated over night**
- Prepare the frosting by combining the dates, water, nut butter and salt in a food processor. Scoop the thick layer out of a refrigerated can of coconut cream or coconut milk. Fold the "caramel" mixture into the cream and chill while you prepare the cupcakes.
- Preheat the oven to 350 degrees.
- Combine the dry ingredients in a small mixing bowl.
- Use a double boiler to melt the chocolate chips. When almost melted, stir in the coconut milk until well combined and smooth. Remove the chocolate from the heat and pour into the bowl of a stand mixer.
- Whisk the chocolate with the oil and add in 1 egg at a time.
- Stir in the vanilla and apple cider vinegar.
- Fold the dry ingredients into the wet and and scoop the batter into lined muffin tins. The batter should make 10-12 cupcakes. Bake for 20-25 minutes, or until a toothpick comes out (mostly) clean.
- While the cupcakes cool, toast shredded coconut in the oven for about 5 minutes. Be sure to check the oven often, because it can burn easily!
- Frost the cooled cupcakes and top with toasted coconut and melted chocolate.
** To make sunflour, grind raw sunflower seeds in a high speed blender or coffee grinder and sift. Don’t overgrind or you’ll end up with sunbutter!
**Place your can of coconut cream/milk in the fridge overnight and the thick cream will naturally separate. Be careful not to shake because you need to scoop the cream out without the excess liquid.