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, ½ 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: ½ 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 - ⅔ 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:
- 1 ½ cup all purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup buttermilk well shaken
- 1 ½ cup shredded sweetened flaked coconut
- ⅓ cup prepared caramel sauce
- Buttercream Frosting:
- ½ cup unsalted butter
- 3 cups powdered sugar
- 3-4 tablespoon milk or cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat oven to 350°F. degrees. Line two 12-cup standard size cupcake-muffin pans with paper liners or spray with cooking spray.
- In a medium sized bowl, use a whisk to sift together flour, cocoa, baking powder, baking soda, and salt.
- In a separate large mixing bowl, use an electric mixer to cream butter on medium-high speed until fluffy. Add sugar and vanilla. Cream together on medium speed for around 2 minutes to combine.
- Lower the speed of the mixer and add eggs one at a time, beating well after each addition.
- Add dry ingredients alternately with the buttermilk beginning and ending with flour. Mix just until fully combined, stopping to scrape the bowl periodically.
- Divide the batter evenly between cups filling about ½-2/3 full. Bake 16-17 minutes or until toothpick inserted into the center comes out clean. Cool 5 minutes in the pan then remove to a cooling rack to cool completely.
- While cupcakes cool toast the coconut: Spread coconut on a baking sheet. Place into the 350°F oven and toast for 8-10 minutes. Watch closely as coconut browns quickly. Set aside to cool. (Keep an eye on it and stir as needed for even browning.)
- To make Buttercream Icing: Using an electric mixer, beat butter until fluffy. Gradually add 1 cup of powdered sugar at a time mixing on medium speed. Add vanilla and milk one tablespoon at a time continuing to mix until smooth. (3-5 minutes). Frosting should be light and fluffy.
- To assemble Samoa Cupcakes: After cupcakes have cooled completely, frost as desired and drizzle with caramel sauce. Top with a sprinkle of toasted coconut.
- Serve immediately or store chilled for up to 3 days.