Samoa Cupcakes

If you love Samoa cookies, these scratch-made Samoa Cupcakes are about to be your new favorite indulgence. Inspired by the classic Girl Scout treat, each rich chocolate cupcake is topped with fluffy homemade buttercream, finished with a sprinkle of toasted coconut and a generous drizzle of caramel sauce. Every bite delivers that irresistible chocolate, caramel, and coconut flavor combination you crave, only in cupcake form.

Easy Samoa Cupcakes Recipe

Cupcakes are just little ol’ single-serving cakes, and honestly, what’s not to love about that? They’re easy to grab, easy to share, and perfect for parties, picnics, potlucks, and just about any get-together you can dream up. I get a kick out of seeing how many modern brides are swapping out traditional wedding cakes for a whole spread of cupcakes, they’re cute, practical, and everybody gets their own.

Now if you’re a fan of Samoa cookies, you know, those famous Girl Scout cookies treats with that dreamy combo of chocolate, caramel, and toasted coconut, then these cupcakes are calling your name. They’ve got that same can’t-resist flavor lineup, just tucked into a tender little cake. Trust me, one bite and you’ll be hooked.

Key ingredients to make Chocolate Samoa Cupcakes: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the cupcake batter.
• Cocoa – Unsweetened cocoa powder gives these cupcakes their signature flavor.
• Leavening – Baking soda, baking powder and salt give rise to the batter while baking.
• Sugar – Granulated sugar (white sugar) for sweetness.
• Butter – Unsalted butter adds a rich flavor.
• Whole Eggs – Large eggs stabilize the cake batter.
• Flavoring – Vanilla extract balances the flavor of the chocolate.
• Liquid – Whole buttermilk for a moist texture.
• Buttercream Frosting – Unsalted butter, powdered sugar, milk or heavy cream plus 1 teaspoon vanilla extract and a pinch of salt. 
• Garnishes – Toasted coconut and caramel sauce.

How to Make the Best Samoa Cupcakes Recipe

• Heat Oven and Prepare Cupcake Pan – Preheat oven and line a 12 cup muffin tin with paper liners.
• Sift Dry Ingredients – Use a whisk to sift together flour, cocoa, baking powder, baking soda, and salt. 
• Creamed Ingredients – Cream butter on medium-high speed with sugar and vanilla until fluffy.
• Eggs – Lower the speed of the mixer and add eggs one at a time, beating well after each addition.
• Combine – Add dry ingredients to the creamed mixture alternating with the buttermilk. Mix just until fully combined, stopping to scrape the bowl periodically.
• Transfer to Pan – Pour and divide the batter evenly between cups filling about 1/2-2/3 full. 
• Oven – Bake in preheated oven per the baking time in the recipe or until a toothpick inserted into the center comes out clean.
• Cool – Remove to a cooling rack to cool completely.
• Make the Buttercream – Beat butter, powdered sugar, vanilla extract and milk until fluffy. 
• Assemble – Frost the top of the cupcakes with buttercream using a piping bag or frost with a spatula, and top with toasted coconut and a drizzle of caramel.

Kitchen Equipment to Make Samoa Cookie Cupcakes

• Stand mixer or a hand mixer.
• Balloon whisk.
• Large bowl and medium bowl.
• Measuring cups and measuring spoons.
• Two standard size cupcake pans and cupcake liners.
• Ice cream scoop or large spoon to divide the batter.
• Wire rack and icing tools i.e. piping bag or offset icing spatula.

Recipe Variations, Tips and Substitutions

• Buttermilk – You can use whole buttermilk or low fat buttermilk for the batter.
• Homemade Buttermilk – To make your own, to every one cup of whole milk add 1 tablespoon of lemon juice or white vinegar. Let stand on the counter for 5 minutes, then stir and proceed with the recipe.
• Avoid Overmixing – Remember not to overmix the batter or it can make the cupcakes dry.
• Don’t Overfill the Muffin Cups – To allow room for the batter to expand, fill the cupcake wells only about 2/3 full.
• Test Centers with a Toothpick or Cake Tester – Oven vary, so you may want to check the cupcakes a couple of minutes before the bake time is up depending on how your oven performs.
• Best Caramel Sauce – The best caramel sauce to use for the caramel drizzle  is a thicker ice cream sauce. This is typically sold in a jar with the ice cream toppings or you could use dulce de leche. If it’s super thick, just warm it slightly until it’s drizzle consistency.
• Heavy Cream – You can use whole milk or half and half in place of heavy cream for the buttercream frosting.
• Alternate Frosting – You could frost these cupcakes with a caramel buttercream and a drizzle of chocolate ganache. 

Storage and Leftovers

• Leftovers – Store frosted cupcakes in airtight container chilled in the refrigerator for up to 3 days.
• Make-Ahead Tips – For make ahead baking, these cupcakes can be frozen before frosting. To do so, bake and cool the cupcakes completely then wrap individually in plastic wrap. Store in a freezer bag or freezer safe container for up to 3 months. 
• Thaw – Defrost in the refrigerator and make the buttercream and garnish with toasted coconut and caramel just before serving.

More Southern Style Cupcake Recipes to Make

• The original Banana Pudding Cupcakes recipe is a winner for any occasion.
• Ice Cream Cone Cupcakes are loved by kids of all ages. They can be decorated to suit the occasion or holiday.
• Double Chocolate Cupcakes with Peanut Buttercream Icing has a homemade frosting that’s to die for.
• Sour Cream Angel Food Cupcakes can be filled with whipped cream, lemon curd, pudding and more.
• My recipe for Red Velvet Cupcakes are better than any you’ll find at a bakery.
• You may also like these Lemon Cupcakes from If You Give a Blonde a Kitchen.

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Helpful Kitchen Items: 

• Cupcake Pan
• Ice Cream Scoops
• Mixer
• Measuring Set

Print

Samoa Cupcakes

Course Dessert

Cuisine American, Southern

Keyword samoa-cupcakes, samoa-cupcakes-recipe

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24 servings (may vary)

Calories 248kcal

Ingredients

• Cupcakes:
• 1 1/2 cup all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 2 large eggs room temperature
• 1 cup buttermilk well shaken
• 1 1/2 cup shredded sweetened flaked coconut
• 1/3 cup prepared caramel sauce
• Buttercream Frosting:
• 1/2 cup unsalted butter
• 3 cups powdered sugar
• 3-4 Tbsp milk or cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

• Preheat oven to 350°F. degrees. Line two 12-cup standard size cupcake pans with paper liners or spray with cooking spray.  Set aside.
• In a medium sized bowl, use a whisk to sift together flour, cocoa, baking powder, baking soda, and salt. 
• In a separate large mixing bowl use an electric mixer to cream butter on medium-high speed for 2 minutes or just until fluffy. Add granulated sugar and vanilla extract. Cream together on medium speed for around 2 minutes to combine.
• Lower the speed of the mixer and add eggs one at a time, beating well after each addition.
• To the wet ingredients in the bowl add the sifted flour mixture alternately with the buttermilk beginning and ending with flour. Mix just until fully combined, stop to scrape sides of the bowl periodically. 
• Use an ice cream scoop to divide the batter evenly between muffin cups filling about 1/2-2/3 full. 
• Bake in preheated oven for 16-17 minutes or until toothpick inserted into the center comes out clean. Cool 5 minutes in the pan then remove to a cooling rack to cool completely.
• While Cupcakes Cool Toast the Coconut: Spread coconut on a baking sheet. Place into the 350°F oven and toast for 8-10 minutes. Watch closely as coconut browns quickly.  Set aside to cool. (Keep an eye on it and stir as needed for even browning.)
• Buttercream Icing: Using an electric mixer, beat butter until fluffy.  Gradually add 1 cup of powdered sugar at a time mixing on medium speed. Add vanilla and milk one tablespoon at a time continuing to mix until smooth. (3-5 minutes).  Frosting should be light and fluffy.
• Assemble Samoa Cupcakes: After cupcakes have cooled completely, frost as using a pastry bag fitted with an open star piping tip or with an offset icing spatula. Drizzle top of the cupcakes with caramel sauce and sprinkle with toasted coconut.
• Serve immediately or store chilled for up to 3 days.

Notes

• Buttermilk – You can use whole buttermilk or low fat buttermilk for the batter.
• Homemade Buttermilk – To make your own, to every one cup of whole milk add 1 tablespoon of lemon juice or white vinegar. Let stand on the counter for 5 minutes, then stir and proceed with the recipe.
• Avoid Overmixing – Remember not to overmix the batter or it can make the cupcakes dry.
• Don’t Overfill the Muffin Cups – To allow room for the batter to expand, fill the cupcake wells only about 2/3 full.
• Test Centers with a Toothpick or Cake Tester – Oven vary, so you may want to check the cupcakes a couple of minutes before the bake time is up depending on how your oven performs.
• Best Caramel Sauce – The best caramel sauce to use for the caramel drizzle  is a thicker ice cream sauce. This is typically sold in a jar with the ice cream toppings or you could use dulce de leche. If it’s super thick, just warm it slightly until it’s drizzle consistency.
• Heavy Cream – You can use whole milk or half and half in place of heavy cream for the buttercream frosting.
• Alternate Frosting – You could frost these cupcakes with a caramel buttercream and a drizzle of chocolate ganache. 
• Yield – Depending on how you divide the batter, the yield could vary.

 

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 91mg | Potassium: 128mg | Fiber: 2g | Sugar: 30g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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