After 2 weeks of “summer vacation”, it’s back to the (harsh) reality of 3rd year – but don’t worry about me, because these cupcakes made life better. The last day of break happened to fall on our friends Kat’s and Griffin’s birthday, which obviously called for celebration. I decided to make these cupcakes because both of them happen to love samoas. I’m a thin mint/tagalong girl myself, but I have the unique ability to see the good in just about any cookie :-). I thought these cupcakes turned out delicious, but I think if you are really trying to perfectly replicate a samoas you might want to add try making a filled cupcake with toasted coconut and caramel.
These cupcakes turned out to be much simpler to make than my endeavor of chocolate chip cookie dough cupcakes, but I still found it helpful to make the cupcakes one day and then to ice them the next. I didn’t want to make them too far in advance for fear of dryness, but I shouldn’t have been worried because these are unbelievably moist. The only qualm I had was that the cupcake itself isn’t particularly sturdy for the heaviness of a caramel icing. I later found out that putting them in the fridge before serving really helped the overall texture. The only other change I would make in the future is to use 2 cupcake liners for each cupcake, because the batter is very thin, so tends to wash out the colors of the cupcake liner. I think baking these using 2 liners would really give it a perfect finish.
- 2 cups sugar
- 1-3/4 cup flour
- 3/4 cup Cocoa (I used Hershey’s special dark)
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2 teaspoons coconut flavoring
- 1 cup coconut, packed
- 1 (scant) cup boiling water
1. Preheat oven to 350° and line 24 muffin tins with cupcake liners.
2. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt.
3. Add in eggs, milk, oil, vanilla, and coconut flavoring. Mix well.
4. Fold in coconut, then add boiling water. (Batter will be very thin)
5. Pour batter into muffin tins, filling each cup no more than 3/4 full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cool for several minutes, but then remove cupcakes from tins on cool on a wire rack.
For the Salted Caramel Buttercream
- 2 sticks butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup caramel topping, plus more for drizzling (I used butterscotch caramel)
- 1 pound powdered sugar (about 4 cups)
- 1 teaspoon salt
1. Cream butter until fluffy.
2. Add in vanilla extract and caramel topping. Add powdered sugar and salt and mix until smooth. If icing is still too thin add a bit more powdered sugar (the consistency differs based on the type of caramel topping you use)
3. Wait until cupcakes are completely cool, and use a pastry bag with a 1M tip to ice the cupcakes.
For the Homemade Chocolate Syrup
- 1/4 cup cocoa powder (I used Hershey’s special dark)
- 1/4 cup granulated sugar
- 1/4 cup cold water
- pinch of salt
- 1/2 teaspoon vanilla extract
1. Combine all ingredients except vanilla extract in a small saucepan over medium-heat, and whisk until smooth.
2. Bring sauce to a boil and continue to whisk until sauce becomes thick. Remove from heat, let cool slightly and drizzle over cupcakes or store in an airtight container in the fridge until needed.
To Finish: Top cupcakes with toasted coconut and using small squeeze bottles (or simply a spoon) drizzle with chocolate sauce and remaining caramel sauce.
Slightly adapted from The Novice Chef
This entry was posted on June 30, 2011 by Spice Is Nice. It was filed under Cupcakes, Dessert and was tagged with Chocolate, Coconut, Cupcakes, Girl Scout Cookies, Samoas.
Your photos just keep getting better and better!!! I wished we lived closer and I could be your sampler! 🙂
June 30, 2011 at 2:41 pm
looks fantastic, have bookmarked for future baking!
June 30, 2011 at 5:41 pm
They look delicious but I have a question – when making the chocolate sauce to drizzle you say to mix all ingredients except for the vanilla – but then never say when to add the vanilla. So did you just eliminate it?
December 3, 2011 at 11:40 am
Thanks Tracy! I updated the recipe. I did add the vanilla back in the end but I think it would make little difference either way.
December 8, 2011 at 7:32 pm
BEAUTIFUL POST! the ieamgs are absolutely beautiful in quality and angle! And the food looks amazing Continue offering your gift for cooking through the web! I'll be there to check on it! Your blogger buddy Korlei,From
February 3, 2012 at 1:51 am
Pingback: Caramel Banana Cake!! | sugarcravingbaker
March 3, 2012 at 4:27 pm
I made these for my dad on his birthday per my mother’s suggestion. I love samoas and chocolate and caramel and coconut. These were so amazing! The best cupcake recipe I’ve made from the Internet thus far! I did add 1/4 cup flour to the batter and used 2 liners like you suggested. The cake was so moist! I found the most amazing butterscotch caramel and also decided from your above comment to squeeze some into the center. Such a great recipe! Thanks for posting!
May 19, 2012 at 3:32 pm
Pingback: Salted Caramel Dark Chocolate Cake « Spice Is Nice
Pingback: ¡Samoas Cupcakes! « Type-A Baker
Wow! Love this.
September 1, 2012 at 5:50 pm
Pingback: ¡Samoas Cupcakes! |
Pingback: Samoa Cupcakes | Ryann's Reviews
Pingback: Samoas Cupcakes | Totsy's Official Blog
Oh my goodness, I am making these right now and they are AMAZING! I haven’t even made the frosting yet, but just had to dive into a plain cake. It is so light and fluffy, with little crunches of coconut. Thank you for sharing the recipe! I found it in Pinterest 🙂
January 5, 2013 at 9:20 pm
Pingback: Girl Scout Samoas Cupcakes | Cupcake Lust Blog
Pingback: Samoa Cupcake Recipe | Cupcakes | Beautifully Delicious
Pingback: My first Pinterest lesson… | My Blog