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Girl scout cookie meets cupcake in these rich chocolaty, caramel, and toasted coconut Samoa Cupcakes!
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4.54 from 13 votes

Samoa Cupcakes

Girl scout cookie meets cupcake in these rich chocolaty, caramel, and toasted coconut Samoa Cupcakes!
Prep Time35 minutes
Cook Time18 minutes
Total Time53 minutes
Course: 500+ Best Dessert Recipes
Keyword: cake, coconut, cupcakes, dessert, frosting, samoa
Servings: 24
Author: Sweet Basil

Ingredients

For the Cupcakes:

For the Ganache:

  • 1/2 Cup Milk Chocolate Chips
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 1/2 Cup Heavy Whipping Cream boiling

For the Caramel Frosting:

For the Topping:

  • 12 Samoa Girl Scout Cookies halved
  • 1 Cup Sweetened Coconut Flakes 2 1/2 ounces, toasted and slightly crushed (see notes for instructions)
  • Caramel Sauce
US Customary - Metric

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees F and line muffin tins with paper liners.
  • In a mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt.
    2 1/4 Cups All-Purpose Flour, 4 1/2 Tablespoons Cornstarch, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt
  • In the bowl of a standing electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy.
    3/4 Cup Butter, 1 1/2 Cups Sugar
  • Add in the eggs one at a time, beating to incorporate each.
    3 Eggs
  • Mix in the vanilla and sour cream.
    1 Tablespoon Vanilla, 1 1/4 Cup Sour Cream
  • Mix in the flour until just combined, scraping the sides of the bowl as needed.
  • Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean.

For the Ganache:

  • Place chocolate in a bowl and pour the boiling hot whipping cream on top and then cover the bowl with a plate or plastic wrap and let sit for 2 minutes.
    1/2 Cup Milk Chocolate Chips, 1/2 Cup Semi-Sweet Chocolate Chips, 1/2 Cup Heavy Whipping Cream
  • Mix with a whisk until smooth and then let it cool for 10 minutes, stir occasionally.
  • Dip the tops of cupcakes in the chocolate and then let the chocolate set for 10-15 minutes before piping on the frosting.
  • Reserve what is left for drizzling on top.

For the Caramel Frosting:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until pale.
    1 Cup Butter
  • Mix in the powdered sugar and then the caramel sauce and vanilla.
    4 Cups Powdered Sugar, 1/2 Cup Caramel Sauce, 1 teaspoon Vanilla
  • Beat until fluffy.
  • Place frosting in a piping bag fitted with an open or closed star tip.
  • Pipe onto chocolate covered cupcakes.
  • For assembling:
  • Drizzle leftover ganache (if it has thickened, place it in a plastic bag to pipe it over the cupcakes) and caramel over the frosting.
    Caramel Sauce
  • Stick half a cookie onto the top of each cupcake and then sprinkle with toasted coconut.
    12 Samoa Girl Scout Cookies, 1 Cup Sweetened Coconut Flakes

Notes

How to Toast Coconut

If you didn't already know, toasted coconut is A-mazing!  All you do is spread your coconut on a baking sheet and bake it for 5-8 minutes on 350 degree F and you've created irresistible flakes of heaven. They give the cupcake so much flavor and a little crispy crunch. And if you know me, I'm all about texture.
Store covered at room temperature.

Nutrition

Serving: 1cupcake | Calories: 439kcal | Carbohydrates: 57g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 220mg | Potassium: 105mg | Fiber: 1g | Sugar: 43g | Vitamin A: 605IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg