Samoa Cupcakes

This scratch made Samoa Cupcakes recipe begins with a chocolate cupcake that’s frosted with a homemade buttercream icing. A sprinkle of toasted coconut and a drizzle of caramel sauce completes the ensemble of flavors.

 

Easy Samoa Cupcakes Recipe

Cupcakes are really tiny individual serving cakes. They’re portable, which makes them ideal for parties, picnics and potluck gatherings. It’s super fun to see how many modern brides choose cupcakes as part of their celebration menu with some even using cupcakes as the wedding cake. To make these cupcakes you’ll need either a stand mixer or a hand mixer, a whisk, mixing bowls, measuring cups and spoons, two standard size cupcake-muffin pans, an ice cream scoop or large spoon to divide the batter and a cooling rack and icing tools.

How to Make the Best Samoa Cupcakes Recipe

Samoa cookies made famous by Girl Scouts feature that chocolate, caramel and toasted coconut flavor combination that makes them impossible to resist. In fact, I find that flavor combo quite addictive. These Samoa cupcakes feature the same flavor profile in the form of a tiny cake. You’ll love them!

• Ingredients you’ll need to make homemade Samoa Cupcakes recipe: All purpose flour, cocoa powder, baking soda, baking powder, salt, 1 ⅓ cups all purpose flour¾ cup baking cocoa, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, 1/2 cup unsalted butter, softened, 1 ½ cups granulated sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract, 1 cup buttermilk, 1 ½  cup shredded sweetened flaked coconut, toasted and ¼ cup caramel sauce.
• For the easy Buttercream Frosting you’ll need: 1/2 cup unsalted butter, softened, 3 cups powdered sugar, 3 tablespoons milk or heavy cream plus 1 teaspoon vanilla extract and a pinch of salt. 
• Regular or lowfat buttermilk works just fine in this recipe.
• Remember not to overmix the batter or it can make the cupcakes dry.
• To allow room for the batter to expand, fill the cupcake wells ½ – 2/3 full.
• Ovens can vary, so you may want to check the cupcakes a couple of minutes before the bake time is up.
• The best caramel sauce to use for the drizzle  is a thicker sauce. This is typically sold in a jar with the ice cream toppings or you could use dulce de leche. If it’s super thick, just warm it slightly until it’s drizzle consistency.
• You can use 2% milk, whole milk or heavy cream for the frosting.
• Store frosted cupcakes in airtight container chilled in the refrigerator for up to 3 days.
• For make ahead baking, these cupcakes can be frozen before frosting. To do so, bake and cool the cupcakes completely then wrap individually in plastic wrap. Store in a freezer bag or freezer safe container for up to 3 months.  Defrost in the refrigerator and frost topping with toasted coconut and caramel just before serving.

More Southern Style Cupcake Recipes to Make

Portable cake can only be a good thing regardless of the flavor. I love filled cupcakes too and have several recipes in Melissa’s Southern Style Kitchen recipe index that you may like to try:

• The original Banana Pudding Cupcakes recipe is a winner for any occasion.
• Ice Cream Cone Cupcakes are loved by kids of all ages. They can be decorated to suit the occasion or holiday.
• Double Chocolate Cupcakes with Peanut Buttercream Icing has a homemade frosting that’s to die for.
• Sour Cream Angel Food Cupcakes can be filled with whipped cream, lemon curd, pudding and more.
• My recipe for Red Velvet Cupcakes are better than any you’ll find at a bakery.
• You may also like these Lemon Cupcakes from If You Give a Blonde a Kitchen.

 

 

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Helpful Kitchen Items: 

• Cupcake Pan
• Ice Cream Scoops
• Mixer
• Measuring Set