Samoas Cupcakes ~Oh yes, the famous Girl Scout Samoas Cookie in a cupcake form. That is, in the form of a deeply rich chocolate cupcake, covered in some salted caramel buttercream, encase that with some toasted coconut and then drizzle some chocolate on top and . . . grab a fork and open wide, Baby!
Samoas Cupcakes
Do you ever have one of those moments where you’r e struck by an idea and you think,” O”rigin-al fo’ sure! Then you Google it and it’s not original at all. But you know what? Who cares if it’s original or not, these Samoas Cupcakes are downright cupcake goodness that will make you weep for another . . . Ahem, no 3-year-old’s name will be mentioned here.
I’m a little crazy for coconut and caramel, so it makes perfect sense that Samoas are my favorite Girl Scout Cookie. Pair that with my cupcake love and this is what came and left my kitchen in less than 6 hours.
I made them, we ate them, we loved them and then I gave them-AWAY! If I didn’t, I’m pretty sure I would be in coconut and caramel shock especially since I still have six-yes, six boxes of Samoas Cookies stock piled.
A few notes:
- The cupcakes can be made a full day in advance and kept tightly covered at room temperature.
- The frosting can be made 2-3 days in advance and tightly covered in the refrigerator. Make sure to let the salted caramel buttercream come to room temperature before frosting.
- To frost the cupcakes like the picture use a large round tip and hold the pastry a bag 90 degrees on top and at the center of the cupcake, then apply enough pressure to create a thick mound of frosting. Next scoop a handful of toasted coconut and press coconut into sides of buttercream.
Samoas Cupcakes
Makes approximately 20-24 cupcakes
Preparation: Heat oven to 350 degrees F. Fill cupcake wells with paper liner.
Ingredients:
Chocolate Cupcake:
- 1 cup sour cream
- 1 teaspoon baking soda
- 2 cups flour
- ½ cup Dutch process cocoa powder
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon salt
- 2 eggs, plus 2 egg yolks
- 1 tablespoon vanilla
Salted Caramel Buttercream Frosting:
- ½ cup granulated sugar
- 2 tablespoons water
- 2 tablespoons butter
- 6 tablespoons of heavy cream
- ½ teaspoons of kosher salt
- 1 cup of unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 11/2 cup powdered sugar
Toasted Coconuts:
- ½ cup of sweetened coconut
Chocolate Drizzle:
- ¼ cup milk chocolate
Instructions:
Chocolate Cupcake:
- In a bowl, mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined.
- Turn off mixer and, using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes. Cool cupcakes completely before frosting.
Salted Caramel Buttercream Frosting:
- To make the caramel portion: Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes addthe 2 tablespoons of butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine. Set aside to cool completely before adding it to the next step.
- Finishing the caramel buttercream frosting: Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. 3. Add in caramel sauce and beat until combined.
Toasted Coconuts:
- Spread coconut on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.
Chocolate Drizzle:
- Heat milk chocolate in microwave for about 30 seconds or until drizzling consistency.
To assemble:
1. Pipe salted buttercream frosting to preference. Sprinkle coconuts on top of frosting and finish with chocolate drizzling.
Samoas are my fave, too! These sound so delicious!
WHY!!?? Why would you do this to a person who is getting over the sugar addiction??? *drool*
You stole my heart with this recipe!
My heart just skipped a beat – I love samoas! I just bookmarked this recipe, I can’t wait to try these out! The hubby doesn’t like coconut, so that just means more for me – yes!
WOW – as if the cookies was already good enough you took it to another more delicious level. These look amazing.
Goodness gracious, I love Somoas too. I never get them thought, we don’t have girl scouts! These cupcakes will make it all better! Great recipe, original idea, or not!
Like many others I’m sure, I share your love for Samoa cookies! And these cupcakes look FANTASTIC! I can guarantee that these won’t be around the house for very long…can’t wait to try them out!
These looks soooo fabulous!!!!!!! Bookmarked!
Oh no. ANOTHER dessert that my husband would LOVE. Must make these soon…even if not for V-Day!
These look fabulous! My hubby always makes me order these from the local kids. I’m sure he’d be thrilled if I made them!
Oh my….I adore Samoas cookies so these cupcakes are an instant winner.
Samoas cupcakes?!? Tastespotting at night is so dangerous, I need these in my life asap! Can’t wait to try out the recipe.
YUM!!! I am trying to resist buying any more girl scout cookies and this isn’t helping!! ;D
I’ve never tried salted caramel before, but I will definitely try this recipe because I am a super fan of chocolate!
I am also a super fan of peanut-butter, check out this recipe!
they look great! those are my fave girl scout cookies!
OMG! Thanks for sharing. These samoas cupcakes look delicious. I’m going to attempt to bake these this weekend. 🙂
Holy goodness. We are obsessed with Samoa’s. Like we stockpile at Girl Scout cookie time. And we also have a thing for cupcakes. Soooo, yeah, we will be making these asap.
These must taste FABULOUS as those cookies sure do! All my favorite flavors 🙂
Brilliant my dear! I LOVE Somoas, so I know I would love these!!!
Oh my gosh, I want to make these sooo badly.
Samoas are one of my all time favorite Girl Scout cookies! I bet they would be great in cupcake form! Great job girl!
Pretty cupcakes.
I’m a big fan of samoas cookies and this one is such a great idea of making it into a cupcake. Thanks for the recipe.
All I saw was the URL before the page loaded—I knew I was in love. Great post, Naomi. Gorgeous.
You had me at salted caramel buttercream, no need to say anything more, I’m already sold on these! Oh and I didn’t realize it was girl scout cookie time yet, I need to get me some cookies 🙂
This looks so indulging. I have to make some of this as a valentines treat for my friends. Thanks a lot for sharing.
Samoas are my favorite GS cookie and I LOVE cupcakes! What a perfect combo!!
Oh yes. That googling for an original idea happens all the time. But I agree, who cares if it’s not original. We bake because we like it!! Samoas are my favorite of the GS cookies as well. These look great and I bet that salted caramel made them even more divine. Nicely done!