These Samoa Cupcakes are the ultimate treat and are inspired by your favorite Girl Scout cookies! Rich, moist chocolate cupcakes topped with salted caramel frosting, salted caramel sauce and toasted coconut. An incredible combination of flavors and textures, these cupcakes are sweet and salty and perfect for any occasion!
Samoa Cupcakes Recipe
Chocolate, caramel and coconut… these Samoa Cupcakes have all of my favorite flavors in one amazing cupcake!
Inspired by Girl Scout Samoa cookies, these cupcakes start with my favorite chocolate cupcake recipe, then are topped with salted caramel frosting, toasted coconut and a finishing drizzle of caramel.
I shared these cupcakes a few families at (my girls) school and I’m pretty sure I’ve sealed our friendship for life! =)
These Samoa Cupcakes start with my favorite Chocolate Cupcake Recipe <– click for recipe
Top the cupcakes with Salted Caramel Frosting (recipe below), and then finish with toasted coconut.
The toasted coconut is the perfect garnish to these cupcakes and really is what transforms them into Samoa Cupcakes! Toasted coconut is quick and easy and adds a ton of flavor to this recipe.
To toast the coconut, spread about 1 and 1/2 cups sweetened, shredded coconut onto a baking sheet and bake in a 350°F oven for 3 to 8 minutes.
Check after 3 minutes and stir, then check (and stir if needed) about every minute after.
The coconut can burn very quickly, watch it closely!
Salted Caramel Sauce
Garnish the finished cupcakes with a drizzle of salted caramel. I used Trader Joe’s Salted Caramel Sauce (labeled Fleur de Sel Caramel Sauce) in the recipe and for the drizzle and it’s my favorite store bought caramel ever!
Feel free to make your own salted caramel sauce, I have included my recipe in the recipe card below. It’s important to chose a salted caramel sauce (or add a bit of good quality sea salt), or the recipe will be overpoweringly sweet.
These Samoa Cupcakes are simply amazing! My husband has already requested I make another batch of these for him to share at work. I’ll be happy to fulfill that request… and I’ll be sure to keep one (or two) aside for myself! =)
More Caramel Recipes
- Salted Caramel & Chocolate Truffle Tart
- Homemade Pecan Turtles
- Banana Caramel Cream Dessert
- Chocolate Chip Salted Caramel Tart
- Caramel Cream Cheese Apple Dip
Samoa Cupcakes Recipe
- 2 cups granulated sugar
- 1¾ cups all purpose flour
- ¾ cup unsweetened cocoa best quality
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 1 cup boiling water
Salted Caramel Buttercream
- 1 cup unsalted butter 2 sticks
- 4 ounces cream cheese 1/2 block
- ½ cup salted caramel sauce recipe below or use high quality store bought
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1½ cups sweetened shredded coconut
- ¼ cup salted caramel sauce recipe below or use high quality store bought
- Line muffin tin with paper liners. Heat oven to 350°F.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 18-22 minutes.
- Cool completely on wire rack before frosting.
Salted Caramel Buttercream
- Allow butter to set out at room temperature about 15 minutes (you can gather your other ingredients in the mean time).
- In the bowl of an electric mixer, beat butter until smooth.
- Add cream cheese and continue to beat until fully smooth and well incorporated.
- While slowly mixing, pour in caramel sauce (should not be warm). Add vanilla extract and beat until combined.
- Continue slowly mixing and add powdered sugar, one cup at a time, allowing the sugar to blend a bit before adding each additional cup.
- Scrap down the sides of the bowl and then blend the frosting an additional 30 seconds or so. The frosting should be fluffy, and all ingredients fully incorporated.
- Frost cupcakes.
- Drizzle cupcakes with salted caramel sauce and then prepare the toasted coconut.
- Spread about 1 and 1/2 cups sweetened, shredded coconut onto a baking sheet and bake in a 350°F oven for 3-8 minutes. Check after 3 minutes and stir, then check (and stir if needed) about every minute after. The coconut can burn very quickly, watch it closely! Sprinkle toasted coconut on top of the cupcakes. Serve and Enjoy!
- Warm the heavy cream in a bowl in the microwave and then set aside.
- In a large saucepan, add the sugar, corn syrup, and water. Stir gently to incorporate the ingredients.
- Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.
- Stop stirring and allow the mixture to boil undisturbed until it begins to darken in color. You want the mixture to reach a honey color, but no darker. The syrup will change from light in color to dark very quickly, so it’s important to watch closely and remove the pan from the heat as soon as it’s light-medium honey color.
- Once removed from heat, carefully and slowly pour in the warm heavy cream (the mixture will hiss and bubble). Stir to full incorporate the cream.
- Add butter and salt and stir to combine. Add vanilla.
- Allow sauce to cool a bit, then pour into a jar. Cool at room temperature, then cover jar and store in the refrigerator.
Originally published March 22, 2015.