Samoa Cupcakes

Course Dessert

Cuisine American, Southern

Keyword samoa-cupcakes, samoa-cupcakes-recipe

Prep Time 10

Cook Time 35

Cooling time 30

Total Time 1 15

Servings servings (may vary)

Calories 248kcal

Ingredients

Cupcakes:
1 1/2 cup all purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter softened
1 1/2 cups granulated sugar
1 tsp vanilla extract
2 large eggs room temperature
1 cup buttermilk well shaken
1 1/2 cup shredded sweetened flaked coconut
1/3 cup prepared caramel sauce
Buttercream Frosting:
1/2 cup unsalted butter
3 cups powdered sugar
3-4 Tbsp milk or cream
1 tsp vanilla extract
1/4 tsp salt

Instructions

Preheat oven to 350°F. degrees. Line two 12-cup standard size cupcake pans with paper liners or spray with cooking spray. Set aside.
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 for 2 minutes or just until fluffy. Add granulated sugar and vanilla extract. 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.
To the wet ingredients in the bowl add the sifted flour mixture alternately with the buttermilk beginning and ending with flour. Mix just until fully combined, stop to scrape sides of the bowl periodically.
Use an ice cream scoop to divide the batter evenly between muffin cups filling about 1/2-2/3 full.
Bake in preheated oven for 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.)
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.
Assemble Samoa Cupcakes: After cupcakes have cooled completely, frost as using a pastry bag fitted with an open star piping tip or with an offset icing spatula. Drizzle top of the cupcakes with caramel sauce and sprinkle with toasted coconut.
Serve immediately or store chilled for up to 3 days.

Notes

Buttermilk - You can use whole buttermilk or low fat buttermilk for the batter.
Homemade Buttermilk - To make your own, to every one cup of whole milk add 1 tablespoon of lemon juice or white vinegar. Let stand on the counter for 5 minutes, then stir and proceed with the recipe.
Avoid Overmixing - Remember not to overmix the batter or it can make the cupcakes dry.
Don't Overfill the Muffin Cups - To allow room for the batter to expand, fill the cupcake wells only about 2/3 full.
Test Centers with a Toothpick or Cake Tester - Oven vary, so you may want to check the cupcakes a couple of minutes before the bake time is up depending on how your oven performs.
Best Caramel Sauce - The best caramel sauce to use for the caramel drizzle is a thicker ice cream 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.
Heavy Cream - You can use whole milk or half and half in place of heavy cream for the buttercream frosting.
Alternate Frosting - You could frost these cupcakes with a caramel buttercream and a drizzle of chocolate ganache.
Yield - Depending on how you divide the batter, the yield could vary.

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