1 whole Eggs
1/2 cup Milk
1/4 cups Vegetable Oil
1/3 cups Boiling Water
Coconut Butter cream:
1 ½ cup Unsalted Butter, room temperature
3 cups Powdered Sugar
1 tsp Vanilla Extract
½ tsp Coconut Extract
Pinch of Salt (If using salted butter, omit additional salt)
Additional Samoas Cookies, chopped for garnish
DIRECTIONS
For Cupcakes:
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda
and salt. Whisk in the eggs, milk, oil and vanilla, whisk vigorously for 2 minutes.
Stir in the boiling water. Batter will be very thin, don't worry it will be perfect.
Pour into cupcake liners (about 3/4 full) . Bake 14-17 minutes or until a toothpick
comes out clean. Let the cupcakes cool completely in the tin and then remove and
place on a wire rack.
COCONUT BUTTER CREAM:
In a stand mixer with a paddle attachment, beat butter until smooth and softened. If
the butter is still chilled, this may take a minute or two. Scrape the sides of the
bowl, and continue to beat until smooth. Add in one cup of sugar at a time, mixing
in between additions. Once the sugar is completely incorporated, add in vanilla and
coconut extracts. Add in salt if necessary. Turn off the mixer and scrape the sides
of the bowl. Restart the mixer and turn the speed up to medium-high and beat for 5
minutes. The frosting will look too thin, but then it will thick and air will increase
the volume of the frosting and it will thicken. Spoon frosting into piping bag fitted
with a star frosting tip and pipe onto cooled cupcakes.