Samoas Cupcakes

Samoas Cupcakes topped with a delicious caramel frosting, drizzled with chocolate and sprinkled with toasted coconut. My favorite Girl Scout cookie in cupcake form! :) I am a huge fan of girl scout cookies, especially the samoas. About two months ago I made some incredible Samoas Cookie Bars, however, that was not enough to satisfy my samoas craving. These decadent and moist chocolate cupcakes swirled with a rich caramel frosting topped with a milk chocolate drizzle and toasted coconut are sure to satisfy even the worst cravings!

Samoas Cupcakes

Samoas Cupcakes topped with a delicious caramel frosting, drizzled with chocolate and sprinkled with toasted coconut. My favorite Girl Scout cookie in cupcake form!

Yield: 24 cupcakes

Ingredients:

For the Cupcakes:
2 cups all purpose flour
3/4 cup natural cocoa powder
12 tablespoons (1 1/2 sticks) butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
4 large eggs, room temperature
1 1/2 cups whole milk

For the Caramel Frosting:
16 tablespoons (2 sticks) unsalted butter
1/2 teaspoon salt
2 cups packed light brown sugar
1/2 cup whole milk
2 teaspoons vanilla extract
4 cups powdered sugar
1 cup sweetened shredded coconut
1/4 cup milk chocolate chips

Directions:

Preheat the oven to 350 F. Line muffin pan with paper liners.
In a medium bowl, whisk together the flour and cocoa powder.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, baking soda, vanilla, and coconut extract until fluffy and light, at least 3-4 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. With the mixer on low speed add in the dry ingredients in three batches, alternating with the milk beating just until combined.
Fill the cupcake papers 1/2 full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, 20-22 minutes. Tilt each cupcake in the muffin pan so it sits at an angle. Allow the cupcakes to cool in the pan at this angle for 10 minutes before transferring to a wire rack to cool completely.
To toast the coconut, spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.
To make the frosting, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.
Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.
Heat chocolate chips in microwave for about 30 seconds or until drizzling consistency.
Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward. Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut.

Source: adapted from Sugar Duchess originally adapted from The King Arthur Flour Baker's Companion

62 Responses to “Samoas Cupcakes”

  1. #
    1
    simplynutritiouskate — April 1, 2011 @ 1:41 pm

    ahh those are my all time favorite girl scout cookie EVER if you have extras you can mail them my way :):):)

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    Amy — April 1, 2011 @ 1:50 pm

    Oooh, what a great idea! Samoas are my favorite cookie too :) Everyone seems to be making cupcakes these days…I really need to get onto the cupcake bandwagon!

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    KItchenGeisha — April 1, 2011 @ 1:52 pm

    We don’t get those funky flavours of cookie here in Canada, but these look delicious! Thank you for the recipe!

  4. #
    4
    Michelle — April 1, 2011 @ 2:06 pm

    These look fabulous. I love the addition of the toasted coconut, of course!

  5. #
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    Nicole@HeatOvenTo350 — April 1, 2011 @ 2:33 pm

    Just the words “caramel frosting” make my heart skip a beat. Not the mention that these look absolutely perfect. Delicious.

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    Jenny — April 1, 2011 @ 2:43 pm

    Taking a great cookie and making it into a cupcake? “gasp!” I love it! <3

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    Sprinkled With Flour — April 1, 2011 @ 2:56 pm

    Oh my! These cupcakes look too perfect to eat, but that wouldn’t stop me:)

  8. #
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    katshealthcorner — April 1, 2011 @ 3:00 pm

    Those are absolutely GORGEOUS! :D

  9. #
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    Megan — April 1, 2011 @ 3:05 pm

    These look so decadent! I love samoas and will have to add these to my to-make list!

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    Throckmorton Jones — April 1, 2011 @ 3:56 pm

    These look AMAZINGLY GOOD! If I wasn’t always in such a hurry when in the kitchen and quite honestly afraid I’d have to eat them all myself (no one in my home is a fan of sweets) I would be making them right now. Yum!

  11. #
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    muppy — April 1, 2011 @ 4:57 pm

    Once again it looks utterly perfect and delicious…….save me one? ;)

  12. #
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    3rdfloorbakes — April 1, 2011 @ 5:35 pm

    Samoas are my favorite girl scout cookie, and these look yummy as well!

  13. #
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    freshandfoodie — April 1, 2011 @ 5:40 pm

    You’ve done it again! Made something that made me drool. Love the caramel frosting, and the cupcakes look super moist. Nice!

  14. #
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    happywhennothungry — April 1, 2011 @ 6:40 pm

    Samoas are the absolute best, so these cupcakes are a must for me to make! I love how beautiful and delicious they look. Yum!

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    Junia @ Mis Pensamientos — April 1, 2011 @ 8:47 pm

    ahhh i love the idea of a girl scout cookie cupcake!!!!

  16. #
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    marla {family fresh cooking} — April 1, 2011 @ 9:21 pm

    I would take these cupcakes waaaayyy over those packaged samoa cookies any day!

  17. #
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    Maria @ Scandifoodie — April 1, 2011 @ 10:28 pm

    Can you believe I’ve never tried samoa cookies? I really love the sound and look of these cupcakes though, so I’m definitely keen to try them out!

  18. #
    18
    Sara — April 2, 2011 @ 12:44 am

    Gorgeous! I wish all of my favorite cookies had cake counterparts!

  19. #
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    Mary — April 2, 2011 @ 1:18 am

    What a fabulously delicious creation. These look and sound delicious and I’d love to have one with my coffee this evening. Have a wonderful weekend. Blessings…Mary

  20. #
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    blog by tina — April 2, 2011 @ 9:00 pm

    I’ve been in love with samoas forever, now i am in love with you…FOREVER <3

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    Peggy — April 4, 2011 @ 9:07 am

    Samoas are definitely my favorite Girl Scout Cookie! I love finding new ways to incorporate them! Can’t wait to try these out!

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    Lena — April 4, 2011 @ 11:53 am

    wow! i’m very impressed by the look of these cupcakes, the frosting is so beautiful!

  23. #
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    Sara — April 4, 2011 @ 9:08 pm

    Question… why do you tilt the cupcakes while cooling? Just wondering… these look great! My hubby would love ‘em.

    • Christina replied: — April 9th, 2011 @ 11:34 pm

      You tilt them in the muffin pans so their bottoms don’t steam. You can remove them from the muffin pans after about 5 minutes and place them on a rack to cool completely.

  24. #
    24
    Christi @ Love From The Oven — April 4, 2011 @ 11:33 pm

    Those look delicious. LOVE caramel, especially with chocolate. Yours turned out beautifully – thanks for sharing!

  25. #
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    Deb1886 — April 5, 2011 @ 3:59 pm

    my daughter and I made these on Sunday. They looked exactly like the picture and tasted delicious. Yum!

    • Christina replied: — April 6th, 2011 @ 11:04 pm

      Yea!! I am soooo happy that you enjoyed them! Isn’t that caramel frosting the best?! Thanks for letting me know, I love to hear how my recipes turn out! :)

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    aimeekline — April 7, 2011 @ 11:27 am

    My son is going to go bananas when we make these at home! I think it’s the perfect birthday cupcake for a samoas lover!

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  28. #
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    lisamichele — April 10, 2011 @ 11:07 am

    Samosas are my fav Girl Scout cookies, but your cupcakes..OMG, it’s almost cruel to post those photos! Now I have to make them!! :)

  29. #
    28
    lisamichele — April 10, 2011 @ 11:08 am

    Errr..Samoa’s!! I think I have Indian on my savory radar!

  30. #
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    sugar sprinkled — May 1, 2011 @ 12:56 pm

    Not only are your recipes wonderful, but your results are gorgeous. Food can (and should) be both! I love food that looks too good to eat and tastes surprisingly wonderful too. Often the best tasting recipes are not pretty, or the pretty ones are all about the looks, but disappointingly not very tasty. You’ve brought both to the table. Thank-you, I am having so much fun exploring your site!

    • Christina replied: — May 5th, 2011 @ 9:53 pm

      Thank you so much for your sweet words! I am so glad that you enjoy my food and pictures! :)

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  32. #
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    Christine @ Whiskful Thinkin' — September 28, 2011 @ 6:51 pm

    Ohh, these look DIVINE! I’m planning on making these soon (however my waistline might protest ;)).

    Beautiful photo for a glorious cupcake!

  33. #
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    Cristin — October 1, 2011 @ 1:14 am

    My frosting just wouldn’t get light and fluffy :( I tried first adding a bit more powdered sugar…that didn’t work, so I tried to balance out by adding a tid bit more milk…and still not fluffy. They taste delicious but don’t look nearly as beautiful as they do in the picture :(

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  35. #
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    jolene — January 29, 2012 @ 2:02 pm

    Here in Iowa the cookies are called Caramel D’Lites. Your cupcakes are a delight and I surely will be trying them!

  36. #
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    Jess — February 3, 2012 @ 9:47 am

    I made these for my book club last night. I received marriage proposals! Thanks for sharing such a great recipe!!

  37. #
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    Amanda — February 6, 2012 @ 11:19 pm

    I made these tonight!! So good, but rich! I could only eat one!

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  39. #
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    Jocelyn Sevegney — February 24, 2012 @ 2:25 am

    I just made these, literally done like 2 min ago… this recipe was super easy to follow and woah! it made a lot of cupcakes. Hubby said YUM! These are his favorite cookie so i made them for his bday. I dont like coconut or id eat them lol. Taste just like the cookie, per hubby!

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    Lyn — March 4, 2012 @ 10:08 pm

    I just made these yesterday and i think they are awesome :)
    Your blog is wonderful and i look forward to trying more recipes.
    Thanks for sharing!

    • Christina replied: — March 7th, 2012 @ 6:09 pm

      Lyn,
      I am so glad to hear that you enjoyed the cupcakes! Thanks so much for letting me know how they turned out for you! :)

  41. #
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    chaya — March 5, 2012 @ 10:29 pm

    These look really good….I’m looking fwd to trying them does anybody know how much they yield?

    • Sam Bradberry replied: — April 27th, 2012 @ 5:22 pm

      This recipe made 36 cupcakes for me and they weren’t minis. They weren’t large either. I just used regular muffin pans. They were sooooo very good!!!

    • Jess replied: — June 5th, 2012 @ 10:40 am

      I have made these several times and get around 3 dozen.

    • Maya replied: — August 4th, 2012 @ 9:01 pm

      Um… when i made this recipe, i ended up with almost 3 dozen!!!!!!! it was crazy but super yummy….they were not mini cupcakes either so i dont know why i have so many…

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  45. #
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    jo — April 12, 2012 @ 3:03 am

    the recipe sounded delicious and it looks like your cupcakes turned out perfect – i must have gone wrong somewhere but my frosting was super, super runny and nothing i did made it the proper consistency for piping. tasted great but had to dump it and use a different recipe for the frosting. the cupcakes were delicious though!

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    honeybutterbakes — April 12, 2012 @ 6:52 pm

    These look incredible! The best flavour combination! xx

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    melissa — April 13, 2012 @ 1:16 pm

    In the oven now and man do they smell fantastic!!! I can’t wait to try them! No More Boxed cake mix for me!!!

  48. #
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    Sam Bradberry — April 25, 2012 @ 2:23 pm

    Please forgive me, but I’m totally new to baking and I’m an idiot. I’ve been putting off making these because I don’t know when you say “2 cups flour” if you mean plain or self-rising. I kept thinking I’d figure it out, but I can’t wait on these any longer. Please help a poor soul out!! Thanks so much!!

  49. #
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    Fairypan — April 25, 2012 @ 7:35 pm

    it looks amazing! what is the yields for this recipe?

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    Lisa — May 6, 2012 @ 5:22 pm

    I just made these and they are abolutely wonderful! Thanks for sharing your recipe.

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