Ingredients
Chocolate Cupcakes
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 cups all-purpose flour*
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
Frosting
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons caramel sauce
- 6 tablespoons milk
- 4 cups Imperial Sugar Confectioners Powdered Sugar
Topping
- 3 teaspoons chocolate syrup
- 1/2 cup shredded coconut, toasted
- 12 Samoa cookies, broken in half
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 325ºF.
- Whisk together sugar, flour, baking soda, salt, and cocoa powder.
- Add in eggs, milk, and oil. Mix well. Stir in vanilla. Carefully mix in boiling water.
- Place cupcake liners into cupcake tray and fill liners halfway with batter.
- Bake in preheated oven at 325°F for 30 minutes or until done. Let cool.
- To make frosting, use an electric mixer to whip butter until smooth.
- Mix in vanilla, caramel, and milk.
- Mix in powdered sugar, whip until light and fluffy.
- Pipe frosting onto each cupcake. Drizzle cupcake with chocolate syrup, sprinkle with toasted coconut, and garnish with 1/2 Samoa cookie.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.