Samoa Cupcakes

Homemade Samoa Cupcakes with caramel in the cupcakes, plus caramel and coconut over the chocolate frosting.

Samoa cookies are one of the first Girl Scout Cookies I remember trying. Which is odd since I didn’t use to be crazy for coconut, but caramel and dark chocolate win me over every time.

This homemade cupcake recipe is a tribute to those much-loved childhood cookies.

closeup of a cupcake with chocolate frosting, caramel and coconut

About Samoa Cupcakes:

  • Flavor: This is a traditional vanilla cupcake with caramel baked inside. Add the chocolate buttercream with melted chocolate whipped in, and then coconut and more caramel on top.
  • Texture: These are smooth, moist cupcakes. The only texture is in the coconut that is sprinkled on top.

Although some Samoa cupcakes are fancy and look like the Girl Scout Cookie on top, these are more simple, but still have those flavors that you love.

Caramel Cupcakes

I’ve used a box cake mix before to make caramel cake and cupcakes, but this recipe is 100% homemade.

The batter can be mixed in just one bowl, and it will be smooth and runny when fully mixed.

You’ll fill the cupcake tins all the way full, dividing all the batter between 12 cups.

Chocolate Buttercream

I recommend always using a stand mixer or high powered hand mixer to make buttercream. You really want to get that butter creamy and whip air into the frosting at the end.

The instant coffee helps to amplify the flavor of the chocolate in the frosting. If you are not a fan of coffee or do not like a strong chocolate flavor, you can omit this ingredient.

I choose to use melted dark chocolate chips since the original cookies have dark chocolate on top.

cupcakes sitting on a plate with coconut and caramel

Storage Instructions

You can store these cupcakes in an airtight container on the counter or in the fridge for up to five days. While it doesn’t matter which option you choose, I think they are better stored cold.

They will also freeze well for up to 6 weeks.

a samoa cupcake with chocolate frosting and coconut
a samoa cupcake with chocolate frosting and coconut

Samoa Cupcakes

4.67 from 3 votes
Homemade Samoa Cupcakes with caramel in the cupcakes, plus caramel and coconut over the chocolate frosting.
Servings 12
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
 

For the cupcakes:

  • ¾ cup salted butter
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup caramel sauce (such as ice cream topping)
  • 2/3 cup whole milk
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder

For the frosting:

  • ¾ cup salted butter room temperature
  • 1 tablespoon instant coffee
  • 3 cups powdered sugar
  • 2/3 cup chocolate chips melted

For topping:

  • caramel sauce
  • shredded coconut flakes

Instructions
 

  • Preheat the oven to 350º Fahrenheit. Line a cupcake tin with paper cupcake liners. You'll need 12.
  • While the oven is preheating, cream together the butter and sugar in a mixing bowl or stand mixer until smooth.
  • Add the eggs and vanilla to the creamed sugar and beat again until the eggs are fully incorporated.
  • Whisk in the caramel and milk until the cupcake batter is smooth and runny.
  • Whisk in the flour and baking powder until no dry clumps of flour remain in the cupcake batter.
  • Fill each of the cupcake liners up all the way with batter.
  • Bake the cupcakes for 20 minutes or until the center bounces back when you touch them. Remove from the oven and allow them to cool while you prepare the chocolate frosting.
  • In a medium sized bowl, use a hand mixer to mix together the butter and instant coffee. Add the powdered sugar and melted chocolate. Mix until smooth and creamy.
  • Use a piping bag and a large decorating tip (Wilton 1M or 2D) to pipe swirls of frosting on top of the cooled cupcakes.
  • Top the cupcakes with a drizzle of caramel sauce and a pinch of coconut flakes and enjoy!
  • Store in an airtight container at room temperature for up to 5 days. You can freeze any leftovers for up to 6 weeks.

Notes

  • You can store these cupcakes on the counter or in the fridge for up to five days. While it doesn’t matter which option you choose, I think they are better stored cold.
  • You can use either semi-sweet or dark chocolate in the frosting.
  • The instant coffee helps to amplify the flavor of the chocolate in the frosting. If you are not a fan of coffee or do not like a strong chocolate flavor, you can omit this ingredient.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 513kcal | Carbohydrates: 67g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 225mg | Potassium: 98mg | Fiber: 1g | Sugar: 50g | Vitamin A: 782IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 513
Keyword easy cupcake recipe, homemade cupcakes

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About Julie Clark

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