Samoa Cupcakes

What’s your favorite Girl Scout cookie? Personally, I don’t think I could choose a favorite if I tried. However, Samoas would definitely be a top contender. After all, what’s not to love about toasty coconut combined with caramel and chocolate? In these Samoa Cupcakes, all the elements that make Samoas such a classic treat are treat are combined in cupcake form!

I was a Girl Scout for about 4 years in elementary school, and selling cookies was definitely my favorite part of being a scout! I’ve always had a competitive streak, so every year I was determined to sell the most cookies of anyone in my troop. I don’t remember exactly how many cookies I ended up selling, but it was definitely several hundreds of boxes. And the most popular cookie flavor every year was Samoas!

Recipe Notes

To make these cupcakes, you’ll start by making the light and fluffy chocolate cake base. This chocolate cake recipe is foolproof. When making cupcake batter, my trick is to use water as the liquid for the cake. Using water, rather than a liquid with fat such as milk, helps keep the cake light and fluffy.

While the cupcakes are baking, get started on the buttercream! First, toast the coconut, either in the oven (my preferred method) or on the stove top. Toast the coconut until it is a rich golden brown. Keep a careful eye on it, coconut can quickly go from toasted to burnt.

Next, make the frosting by whipping up softened butter, powder sugar, and caramel. Finally, fold in the toasted coconut. Reserve a bit of coconut to sprinkle over the top of the cupcakes if you’d like!

Top the chocolate cake with the caramel coconut buttercream, and you’ve got Samoa Cupcakes!

Related Recipes

Can’t get enough cupcakes? Check out these S’mores Cupcakes, and these Early Grey and Vanilla Bean Cupcakes. Want more coconut-y goodness? This Rum and Brown Sugar Coconut Cream Pie is a personal favorite of mine.

Print Pin

5 from 2 votes

Samoa Cupcakes

The classic Girl Scout cookie in cupcake form!

Course Dessert

Keyword caramel, chocolate, coconut

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cupcakes

Ingredients

Cupcakes

• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup cocoa powder
• 1/2 cup butter softened
• 2/3 cup granulated white sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/2 cup water

Caramel Coconut Frosting

• 1/2 cup unsweetened coconut flakes
• 1/2 cup caramel sauce store bought or homemade
• 1/2 cup unsalted butter softened
• 2 1/2 cups powder sugar

Instructions

Cupcakes

• Preheat oven to 350F. Line a 12 cup muffin tin with cupcake liners, or spray with nonstick baking spray.
• In a large bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
• Beat butter with a mixture until it has softened and whipped slightly. Add white sugar, and beat until incorporated.
• Add vanilla extract and egg, and beat until smooth.
• Add about a third of the flour mixture, and beat until mostly incorporated. Then add about half of the water. Add another third of the flour, then the rest of the water, and finally the remaining flour, letting the batter incorporate well after each step.
• Divide the batter evenly among the 12 muffins cups.
• Bake for 20-25 minutes, or until a skewer inserted into the middle of the cupcakes comes out cleanly.
• Let cool completely before frosting.

Frosting

• Heat a medium skillet over medium-low heat. Add coconut flakes and cook, stirring constantly, until flakes are golden brown, or about 5 minutes. Remove coconut flakes from the skillet and set aside.
• Whip the softened butter until light and fluffy.
• Add 1 1/2 cup powder sugar, about 1/2 cup at a time.
• Add 1/2 cup caramel sauce, and whip to combine. Add remaining 1 cup powder sugar and whip until well combined.
• Fold toasted coconut into buttercream until evenly distributed. Frost cupcakes once cool.

Share this