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Samoa Cupcakes

Course Dessert
Cuisine American
Keyword samoa-cupcakes, samoa-cupcakes-recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 30 minutes
Total Time 1 hour 15 minutes
Servings 24 servings (may vary)
Calories 248kcal

Ingredients

  • 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
  • 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

Instructions

  • 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.

Notes

Please note: Depending on how you divide the batter, the yield could vary. 

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 91mg | Potassium: 128mg | Fiber: 2g | Sugar: 30g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg