Fun fact, I was a Girl Scout growing up! We’re talking Daisies all the way to Seniors, earning my Silver and Gold Awards along the way. I loved being a Girl Scout, but I think a lot of that had to do with the fact that my friends were in my troop. We had some crazy fun times together like running through the DC airport to catch our plane after our Williamsburg trip or wearing ridiculous character costumes at the Capital Holiday Lights in the Park to support the local Albany Police Athletic League and praying no one from high school recognized us. Good times.
So when my fellow Girl Scout troop member and friend, Meara, got married this summer, my friends and I knew Girl Scouts had to be incorporated somehow. We were asked to make the cupcakes for the bridal shower and that’s when we came up with the Girl Scout Cookie® Inspired Cupcakes! (Her shower was at The Hill at Muza in Troy which was lovely!) After brainstorming, we figured the Tagalong®, Thin Mint®, and Samoas® would be the best cookies to emulate.
At this point, it’s noteworthy to mention that I, nor Bash Parties, is affiliated with the Girl Scouts®, Girl Scout Cookies® or the Little Brownie Bakers®. These ideas are simply inspired by the cookies we grew up selling. For more info about the Girl Scouts, check out their website here and for more information about Girl Scout Cookies and the Little Brownie Bakers check out their website here. Here’s the legal lingo: The GIRL SCOUTS® name, mark and all associated trademarks and logotypes, including GIRL SCOUT COOKIES®, GIRL SCOUT COOKIE SALE®, THIN MINTS®, TREFOILS® and the Trefoil Design, are owned by Girl Scouts of the USA. Little Brownie Bakers is an official GSUSA licensed vendor. ®, ™, © 2016 Little Brownie Bakers.
On to the fun stuff, the cupcakes!
The Tagalong® Cupcake
Of the cupcakes we came up with, the Tagalong® is the most technically challenging. Those of you that don’t know, the Tagalong® is a chocolate coated crunchy cookie with a peanut butter layer. Our idea was to mimic the chocolate coated peanut butter top by piping peanut butter frosting on a chocolate cupcake and dipping the frosting into ganache. (You can see how I did it in the quick video at the end of this post if you want to scroll to the bottom.)
The Tagalong® Cupcake Instructions
- Bake your chocolate cupcakes. Cake purists will balk at this, but I use box mixes. They’re easy and taste great.
- Prep your ganache and put to the side. Ganache is one of the easiest and elegant things to prepare when you’re making dessert. It’s basically equal parts heavy cream and dark chocolate. You warm the cream on a stove until it’s a low boil, then you add the chocolate, remove from heat and stir until combined. (Here’s a recipe for reference: Chocolate Ganache Recipe).
- Make your peanut butter frosting. Sometimes PB frosting can get a little greasy, I did not find this to be the case with this recipe: Peanut Butter Frosting Recipe.
- Pipe peanut butter frosting on cupcakes. I simply put the frosting in a decorating bag, cut a hole and carefully piped a disc of frosting on the top of the cupcake. Then I went back with my spatula and smoothed out the top.
- Dip frosted cupcake into ganache. This can be a little tricky, but I have faith you can handle it. Hold the cupcake upside down and dip only the frosting into the ganache. Once coated, flip back over and let any excess ganache drip off and voilà! You’re done!
The Thin Mint® Cupcake
My long standing favorite, the Thin Mint® is a crunchy chocolate mint cookie and they are addictive! We kept this cupcake simple with chocolate cake, a mint buttercream and chopped dark chocolate topping.
Thin Mint® Cupcake Instructions
- Bake chocolate cupcakes
- Make mint buttercream frosting. Here’s the recipe I used: Mint Buttercream Recipe.
- Pipe mint buttercream on cupcake. For this frosting, I used a decorating bag, cut a hole and just did a simple swirl of frosting. (Demo in the video at the bottom of the blog post).
- Top with chopped dark chocolate. I had dark chocolate on hand because I was making the ganache but in a pinch you could use milk chocolate or even crushed chocolate cookie. For the chopped chocolate, simply put the chocolate on a cutting board and using a sharp knife, chop it up until you reach your desired texture. Sprinkle on cupcake.
The Samoas® Cupcake
As a kid I did not understand what the big deal was, but now I totally get it – Samoas® are amazing. Crispy cookies coated with caramel, dark chocolate and coconut that are downright addicting. This was my favorite Girl Scout® cupcake to make because I think it’s the prettiest of the three.
The Samoas® Instructions
- Bake vanilla cupcakes.
- Prep toasted coconut and get ready for your house to smell amazing and beachy! Put a thin layer of shredded coconut on a parchment paper lined cookie sheet and bake at 350º for about 7 minutes. Let cool.
- Make caramel buttercream. Normally, I’d be ambitious and prep my own caramel to add to the buttercream, but after making 3 varieties of cupcakes I decided to take a shortcut. Here’s the recipe I used – Caramel Buttercream Recipe.
- Pipe caramel buttercream on the cupcake. I used a large star tip to pipe a big rosette on each cupcake.
- Drizzle with melted dark chocolate. Simply put some dark chocolate chips into a decorating bag, microwave until melted and drizzle on cupcake. (Microwave tip: First microwave for 20-30 seconds, remove and check consistency, then do 10 second intervals until entirely melted. Chocolate is finicky and doesn’t like any more heat than it needs or it will ‘seize’ and get all gross and grainy.)
- Top with toasted coconut.
Those are the three Girl Scout Cupcakes we came up with for Meara’s Bridal Shower! Here’s a quick one minute video to show how each cupcake was assembled.
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Thanks and have an awesome day!