Samoas Cupcakes Recipe. If you are looking for an amazing chocolate cupcake then you are going to love these Girl Scout Cookie Samoas Cupcakes. They are the perfect combination of chocolate cupcake, caramel and coconut. The well loved girl scout cookie in cupcake form!
Samoas Cupcakes Recipe
Samoas Cupcakes are the ultimate cupcake for the girl scout cookie fan! All the flavors of a Samoas cookie in a homemade Samoas Cupcakes Recipe that everyone will love!
When I came up with this girl scout cookie cupcake recipe I was craving some Samoas cookies. It was not girl scout cookie time, I had run out of the stock in my freezer and really wanted the perfecet combination of chocolate, coconut and caramel that you get in a Girl Scout Samoas cookie.
This Girl Scout cookie cupcake recipe is going to be a family favorite I know it!
Love cupcakes? Check these cupcake recipe out!
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- S’Mores cupcakes
- Mint Chocolate Chip Cupcakes
- Andes Mint cupcakes
Side note, did you know they make Girl Scout Cookie Cereal? I know I was shocked when I saw it too! But they do! You can find it on Amazon! I also found these Coconut Fudge and Caramel Cookies, and while they are not exactly the same as Samoas Cookies, they sometimes can do the trick when you are wanting that cookie crunch and flavor!
Tips for Baking Homemade Cupcakes
Follow the cupcake recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Bring baking ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Allow cupcakes to cool completely. Before frosting the cupcakes let them cool completely. If you frost cupcakes while they are still warm then the frosting will melt.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your cupcake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Homemade Toasted Coconut. When making these Girl Scout Samoas Cupcakes you are going to need toasted coconut so make sure you check out how to toast your coconut.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Use the best kitchen tool for filling liners. If you are working with a thick cupcake batter then you want to use a spoon or a cookie scoop to fill the cupcake liners. If it is a thin cupcake batter then use a bowl with a spout or a glass measuring cup to pour in the batter.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
Bake one tray at a time. Using the center of the oven rack and bake one tray of cupcakes at a time. This will give you the best cupcake results.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Decorated Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge. If you are storing them with frosting on top I suggest using a cupcake storage container.
Samoas Cupcakes Ingredients
- 24 chocolate cupcakes
- 1 batch caramel buttercream Frosting
- 2 cups toasted coconut
- 1/2 cup caramel sauce
- 1/2 Hershey chocolate syrup
How to make Samoas Cupcakes
Make the Cupcakes and while they are cooling make the caramel buttercream Frosting.
Allow the cupcakes to cool completely. Once they are cool frost the cupcakes with your caramel buttercream frosting.
Frost the cupcakes using the cupcake swirl method and a large tip and frost each cupcake.
Take a handful of your toasted coconut over a bowl and press the edge of the cupcake into the coconut as you twirl the cupcake around so you end up with a ring of coconut in the shape of a circle around the top of your buttercream. Repeat this to each cupcake.
Place all the cupcakes on to a sheet pan and drizzle the top back-and-forth with that caramel sauce and then the chocolate syrup up so you end up with a little lines of caramel and chocolate.
These Samoas Cookies cupcakes are best served at room temperature.
Girl Scout Cookie Inspired Recipes
- Samoa Pudding Parfaits
- Thin Mint Cookie Pops
- Mint Chocolate cookie milkshake
- Chocolate Dipped Shortbread Cookie Ice Cream Sandwiches
- Samoa Cake
- Smore’s Cookie Sandwiches
Girl Scout Samoas Cookies Cupcakes
Girl Scout Samoas Cookies Cupcakes Ingredients
Chocolate Cupcakes Ingredients
How to make Caramel Buttercream Frosting
- In a stand mixer bowl add the butter. Place the mixer bowl on the mixer stand and turn up to medium speed. Mix the butter until it is smooth..
- Reduce the mixer speed to low and slowly pour in the confectioners sugar and mix until it is all incorporated.
- Add the caramel sauce and the vanilla extract and turn the mixer speed up to medium.
- Leave the mixer mixing for 5-10 minutes until the caramel frosting is light and fluffy.
How to Make Chocolate Cupcakes
- Preheat the oven to 350˚ F.
- Put paper cupcake liners in your cupcake pans or you can use silicone, which ever ones you prefer.
- In a medium bowl whisk together the hot brewed coffee and cocoa, until dissolved and set aside.
- In the bowl for your stand mixer, combine the flour, baking soda, baking powder and salt.
- Then add the butter and sugars.
- Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
- Mix each addition just until incorporated, being careful not to over mix.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full.
- Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pans briefly, then transfer to a wire rack to cool completely.
- Place your caramel buttercream in a piping bag with a large straight piping tip.
- Pipe a single layer of buttercream to swirl around the top of each cupcake.
How to Assemble cupcakes
- Allow the cupcakes to cool completely. Once they are cool frost the cupcakes with your caramel buttercream frosting.
- Frost the cupcakes using the cupcake swirl method and a large tip and frost each cupcake.
- Take a handful of your toasted coconut over a bowl and press the edge of the cupcake into the coconut as you twirl the cupcake around so you end up with a ring of coconut in the shape of a circle around the top of your buttercream. Repeat this to each cupcake.
- Place all the cupcakes on to a sheet pan and drizzle the top back-and-forth with that caramel sauce and then the chocolate syrup up so you end up with a little lines of caramel and chocolate.
- These Samoas Cookies cupcakes are best served at room temperature.
18 Weight Watchers SmartPoints per cupcake on the Freestyle program