Samoa Cupcakes

Girl Scout Cookie season is over but you can
still get your favorite cookie fix!

Camille Beckstrand with Six Sisters Stuff
shares her recipe for Samoa Cupcakes.
Cupcakes
1 (15.25 oz) yellow cake mix
Eggs, Oil and Water called for on cake mix box
1 (14 oz) jar caramel syrup (like ice cream topping syrup)

Prepare cake mix as directed on cake mix box (or use your
favorite homemade yellow cake mix recipe). Bake as directed
and let cool completely.
Once cool, take a small sharp knife and cut a circle in the
top of each cupcake that is about the size of a nickel. You
will only want to go about a 1-2 centimeters deep. Scoop out
the small circle that you have cut. Using a spoon, scoop
about 1 teaspoon of caramel syrup ineach cupcake and replace
the small piece back on top.
Chocolate Ganache
1 cup evaporated milk
1 cup sugar
3 egg yolks (beaten slightly)
1/2 cup (1 stick) margarine or butter
1 teaspoon vanilla
1 3/4 cup coconut

Prepare your ganache by melting chocolate chips and butter in
a double boiler or in the microwave (I just microwaved it for
60 seconds and stirred, then microwaved for another 30
seconds and stirred again until it was smooth). Spread
ganache on the top of each cupcake.
Coconut Layer
1 cup evaporated milk
1 cup sugar
3 egg yolks (beaten slightly)
1/2 cup (1 stick) margarine or butter
1 teaspoon vanilla
1 3/4 cup coconut

Mix evaporated milk, sugar, egg yolks, margarine and
vanilla
together in a sauce pan. Stir constantly over medium heat
until it comes to a slow boil. Cook, stirring constantly
until it thickens – about 10 to 11 minutes (it must be
cooked
that long). Remove from heat and stir in coconut. Let cool
completely before spreading on top of ganache.
Drizzle remaining ganache over the top of the gooey coconut
mixture and sprinkle with toasted coconut (totally
optional).