“Oh what a girl can do”. This is the saying on the top of a Samoa’s Girl Scout cookie box in case you were wondering. How cute, right? “Oh what a girl can do”. Well, I’ll tell you what a girl can do! She can sit outside of every store you shop at while you’re trying to get in shape for bikini season with a bunch of mouthwatering, delicious, heaven in a box cookies! Then, she plays her little Jedi mind tricks on you and flashes a sweet innocent smile as she says “would you like to buy some cookies?”, leaving you powerless to say anything but yes! That is how these cupcakes came to life. So I guess in this case, thank you little girl scouts for manipulating me into buying one… two… ok fine, i bought THREE boxes of Samoa’s so that I could make this amazing Samoa Cupcake!
This cupcake recipe took a lot of time and research to come up with. In other words, I ate a lot of Samoa’s cookies (hey it was for the research!). I decided to do a little tweaking to one of my classic vanilla cupcake recipes and came up with this TO DIE FOR cupcake! I’m not kidding… this may be the best cupcake I’ve ever had (and I’m not just saying that because I made it)! If you love Samoa’s cookies (everyone does, right?) then you’re going to absolutely love these!!! And on top of it all, it’s easy to make!
- Samoa cupcakes
- A coconut, caramel, chocolate Samoa cookie turned into a cupcake!
- 10 Samoa's cookies
- 1 2/3 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 stick butter (melted)
- 1 cup dark brown sugar
- 2 egg whites
- 1/4 cup coconut yogurt
- 3/4 cup milk
- 1 tsp vanilla
- 1/4 cup semi sweet chocolote chips
- 1/2 cup sweetened shredded coconut
- Caramel Sauce:
- 1/2 cup + 2 tbsp granulated sugar
- 4 tbsp butter
- 1/4 cup heavy cream
- 2 sticks butter
- 3 cups confectioner's sugar (sifted)
- 1/2 tsp salt
- 1/2 tbsp vanilla
- 7 Samoa cookies (halved)
- 1/4 cup sweetened shredded coconut
- 1/2 cup Caramel Sauce
- 1/4 cup Melted chocolate
- For the cupcakes: Sift dry ingredients together. Melt butter. Stir sugar into butter. Add egg whites, yogurt, milk, and vanilla and mix. Slowly mix dry ingredients into wet ingredients. Stir in coconut, chocolate chips, and crushed cookies. Fill liners with 3 tbsp batter each. Bake at 350 degrees for 20 minutes.
- For the Caramel Buttercream: Over medium heat, melt sugar until golden brown and smooth. While stirring, add butter (cut into chunks). Remove from heat and stir in cream. Measure out 1/2 cup caramel sauce into separate bowl and set aside for garnishing. Set aside and let cool. Meanwhile, mix butter on medium speed until fluffy. Stop mixer and add confectioner's sugar. Mix on low speed until smooth. Add vanilla. Beat on high for one minute. Turn speed down to low and slowly add half of the caramel sauce.
- For the garnish: Place coconut flakes onto a baking sheet in a single layer. Bake at 300 degrees for 5 minutes. Toss flakes. Bake for another 5 minutes or until desired golden brown color and crispness. Pipe buttercream on cupcakes. Sprinkle with toasted coconut flakes. Drizzle with melted chocolate and remaining caramel sauce.
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I know what you’re thinking… the ingredient list looks intimidating, but trust me it’s an easy recipe! I won’t lie though, this recipe may be easy, but it’s not quick. Fear not, it’s worth it! If you measure out all of your ingredients ahead of time it will make things go by quicker! Prep all the ingredients and start measuring everything out to save some time! You want to take all of your cold ingredients out of the fridge first to bring them to room temperature. It’s also a good idea to set your oven to 350º before you start baking to ensure even heating throughout.
Let’s get started! First, crush up the Samoa’s cookies. I placed them in a plastic bag between a kitchen towel and beat with my rolling pin (it’s a great way to get out some aggression). Or you can just break them up with your hands! They don’t need to be fine crumbs. Break up the cookies into small chunks so you can really get the Samoa cookie flavor in every bite!
In a medium-sized bowl, melt the butter and stir in the sugar. Then, add in the egg whites, yogurt, milk, and vanilla.
Slowly mix in the sifted dry ingredients. Once combined, add the crushed cookies, chocolate chips, and coconut flakes.
Fill each cupcake liner with about 3 to 3½ tablespoons of batter.
Bake at 350º for 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.
Now onto the most amazing caramel buttercream you’ll ever taste! Step number 1: make caramel sauce. Add the sugar to a small pot on the stove and cook over medium heat. Start stirring once the sugar turns a nice golden caramel color.
Stir until smooth. Then, cut up the butter into chunks and add to the sugar. It will start to bubble, don’t worry that’s normal!
Once it’s smooth, take the pot off the heat and add the heavy cream. When it’s done it should look something like this…
Measure out ½ cup of the caramel sauce and save that for garnishing. Pour the rest into a small bowl and let cool.
Congratulations, you just made caramel sauce! See how easy! Now let’s make the buttercream so we can combine the two together for some melt in your mouth amazingness (on here, that’s a word)!
First, start off by whipping up your softened butter in a mixer on medium speed. Get it nice and fluffy! Then, turn off the mixer and start adding your sifted confectioner’s sugar. It’s very important to sift confectioner’s sugar when making buttercream to avoid lumps! Mix on low speed until combined and add the vanilla. Make sure to scrape the sides and bottom of the bowl with a spatula. Then, beat on high speed for one minute.
Once the buttercream is nice and smooth, in a slow steady stream, add the cooled caramel sauce on low speed (remember to save the ½ cup of caramel sauce for later).
My mouth is already watering. Is yours? Now all you need to do is toast some coconut flakes on a single layer in a baking sheet at 300º for 5 minutes. Toss them around to ensure even cooking (not burning), and bake another 5 minutes until you get the desired golden toasty color you’re looking for.
Melt some chocolate chips in the microwave and pour into a plastic ziploc bag with the tip cut. Pour the caramel sauce that you set aside into a ziploc bag and cut the tip as well. For the buttercream I used a piping bag with a star tip (Ateco #848).
Start assembling your cupcakes by piping the buttercream, sprinkling with toasted coconut flakes, drizzling your chocolate and caramel sauce, and top it all off with half of a Samoa cookie! If you thought Samoa cookies were good, just WAIT until you try this cupcake!
If it comes time when all the little sneaky girl scouts have disappeared and you can’t find these cookies anywhere, you can always make them! Here’s a link for homemade Samoa cookies. She has great step by step tutorials and pictures! If that seems like too much work for you to make cookies and cupcakes, no worries! If you leave out the crushed cookies this cupcake will STILL taste like a Samoa!
…I just realized I was getting on the girl scouts for seducing me with these cookies right before bikini season, but now I’m passing on the torture to all of you right as Spring has started! OOPS! Oh well, you’re going to love these anyways! Enjoy ;)