Hugo Reyes, corporate pastry chef for BR Guest Hospitality, which owns both of the restaurants where this cupcake is served, pays homage to a Girl Scout cookie by preparing it in cupcake form.
He makes a classic chocolate cupcake, but with extra egg yolks to make it more rich. He frosts it with a caramel icing made with egg whites, sugar, butter, vanilla and housemade caramel sauce. Then he dusts it with toasted coconut and tops it with a Samoa Girl Scout cookie, of which he expects to buy about 300 boxes this year.
The cupcakes are $5 apiece.
Contact Bret Thorn at bret.thorn@penton.com.
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