Sunday, September 11, 2011

Samoas Cupcakes

I'll be honest here, I don't really like Girl Scout cookies.  But the flavor combinations are brilliant.  Especially Samoas.  Chocolate, caramel, and coconut, what could be better?  I had seen different versions on the samoas cupcake on several blogs, and while on vacation in August I had plenty of time for baking and plenty of people to bake for so I thought I would finally give these a go.

If you love the three main flavors in samoas you will ADORE these cupcakes.  They were simply scrumptious, and looked pretty impressive to if I do say so myself.  I used my favorite chocolate cake recipe, and the salted caramel buttercream frosting from Bakers Royale.  I topped the cupcakes off with some toasted coconut and drizzled chocolate (wonderful ideas also from Bakers Royale).  Much better than the cookies. ;)

Samoas Cupcakes

Chocolate Cake

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder 

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake tins with liners.

Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

Scoop batter into lined cupcake tins, about 3/4 full. Bake in the preheated oven for about 22 minutes, or until a toothpick inserted into the center comes out clean. 
Let cool for about 5 minutes and then remove each cupcake to a wire rack to cool completely.  

Salted Caramel Buttercream Frosting
from Bakers Royale

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

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 add the 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
½ cup of sweetened coconut

Spread coconut on baking pan and place in an oven set to 350 degrees F for 5-7 minutes or until shreds start to turn light brown.  Stir coconut around once to ensure even toasting.

Chocolate Drizzle
¼ cup milk chocolate
Melt chocolate carefully in the microwave or in a pot set over simmering water.  To drizzle I pour the melted chocolate into a zip lock bag and cut a tiny hole in the bottom.


Pipe the frosting onto each cooled cupcake.  Top with cooled toasted coconut and drizzle with milk chocolate.  Enjoy!  

Linked to:
Sweet Indulgences Sunday
Melt in Your Mouth Monday


  1. Saw you post this on twitter so had to run over right away. Looks incredible. Buzzing ya!

  2. Samoas are the only Girl Scout cookies I can tolerate. But, my husband usually eats them all before I get one. The salted caramel buttercream sounds amazing!!! I'm definitely putting these on my to-do list. Haven't heard from you in a while. Glad to see you've joined us again on Sweet Indulgences Sunday.

  3. Wow - this looks wonderful - I pinned it! I would love it if you shared this on Makin' You Crave Monday over at!!

  4. YUM! These look amazing and delicious. I love Samoa cookies!

  5. 0h yes, i need to make these. samoas are my fave GS coookies

  6. I totally bookmarked this! Perfect cupcakes!

  7. Somas are my favorite you can't beat the caramel, coconut, chocolate happiness that you get with that cookie. It's worth every calorie as I am sure these cupcakes are to. I will totally have to make these they look amazing.

  8. My favorite girl scout cookie in cupcake form. I fear I would unleash taste test destruction. ;)

  9. Love this! When I was a girl scout they called them carmel delights. These are my favorite cookies, and I'm sure I'd love these cupcakes. Congrats on being in the top 9!

  10. These look so delicious! I am a huge fan of girl scout cookies, especially samoas so I'm sure I'd love these.

  11. Salted caramel reminds me a lot of Paris.. divine!

  12. I love love love samoas. They are probably my favorite cookie of all time. Brilliant idea to make them into a cupcake! Thanks for sharing! Just discovered your blog, look forward to reading more!

  13. These look delicious and a perfect ratio of frosting:cupcake in my book!

  14. samoas are my favorite. so...yup, looks like i'll be making these. thank you!!

  15. Congrats on the top 9! This looks so yummy!

  16. Congrats on top 9. So well deserved!

  17. Wow, dynamite cupcakes! Looks fantastic. Congratulations on top 9.



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