These Samoa cupcakes have all the same flavors as my favorite Girl Scout cookie but in cupcake form! Each fluffy bite has the taste of rich chocolate, caramel, and coconut! They’re super easy to make and ready to eat in just 30 minutes!
I hate the long wait for Girl Scout cookie season, so I developed these Samoa cupcakes to satisfy my sweet tooth! I baked up rich chocolate cupcakes and topped them with a homemade caramel buttercream and toasted coconut to get that tasty flavor I crave any time of year!
What’s in This Samoa Cupcake Recipe?
- Chocolate Cake Mix: Makes these cupcakes super easy to put together.
- Oil: Vegetable oil keeps the cupcakes moist and tender.
- Eggs: Bind the cupcakes and keep them moist.
- Butter: Unsalted butter forms the creamy base of the frosting. Make sure it is fully softened so it incorporates smoothly with the powdered sugar.
- Powdered Sugar: Sweetens the frosting and gives it structure. Feel free to add a bit more or a bit less to get your desired consistency.
- Caramel Sauce: Adds delicious caramel flavor to the frosting. Make sure to use a good quality caramel sauce and one that isn’t too runny!
- Toasted Coconut: Adds tropical flavor to the cupcakes. To make toasted coconut, bake unsweetened coconut for 8-10 minutes, stirring halfway through, or until it is golden brown. Allow it to cool before using.
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How to Store
Store leftover Samoa cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Classic Samoa cookies are shortbread, so you may wish to make these cupcakes vanilla instead. Simply use vanilla cake mix! You may wish to drizzle the cupcakes with melted chocolate to get that true Samoa flavor!
- For richer cupcakes, replace the water with milk or buttermilk.
- Take care not to overmix the cupcakes; otherwise, they will turn out tough.
- Don’t overfill the cupcake liners or the cupcakes won’t rise properly.
- Take care not to overbake these cupcakes; otherwise, they may end up dry.
- Let the cupcakes cool completely before frosting or else the frosting will melt right off.
- If you don’t have a piping tip set, place the frosting in a Ziplock bag and cut the corner off to allow you to pipe the frosting.
Samoa Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs room temperature
For the Caramel Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 2¼ cups powdered sugar
- ¼ cup caramel sauce
- ⅓ cup unsweetened shredded coconut toasted
- Flakey sea salt optional, for garnish
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Chocolate Cupcakes
- Preheat oven to 350°F and line a 12-count standard cupcake tin with paper liners. Set aside.
- In a large bowl, mix the cake mix, water, oil, and eggs together.13.25 ounces chocolate cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Divide the batter between the cupcake wells, filling each one with about ¼ cup of batter.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Caramel Buttercream
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment.½ cup unsalted butter
- With the mixer on low speed, slowly add the powdered sugar.2¼ cups powdered sugar
- Add the caramel sauce and mix until the buttercream becomes smooth, about 30 seconds. Turn the speed to medium and beat until the frosting is light and fluffy, another 30-45 seconds.¼ cup caramel sauce
- Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired. Sprinkle with toasted coconut and flakey salt.⅓ cup unsweetened shredded coconut, Flakey sea salt
Notes
How to Make Samoa Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count standard cupcake tin with paper liners, and set aside. In a large bowl, mix 13.25 ounces (1 box) of chocolate cake mix, 1 cup of water, ½ cup of vegetable oil, and 3 large eggs together.
Portion the Cupcakes: Divide the batter between the cupcake wells, filling each one with about ¼ cup of batter.
Bake the Cupcakes: Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before frosting.
Beat the Buttercream: Place ½ cup of softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add 2¼ cups of powdered sugar. Add ¼ cup of caramel sauce and mix until the buttercream becomes smooth, about 30 seconds. Turn the speed to medium and beat until the frosting is light and fluffy, another 30-45 seconds.
Top the Cupcakes: Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired. Sprinkle with ⅓ cup toasted unsweetened shredded coconut and flakey sea salt, if desired. I topped each of my cupcakes with a Samoa cookie, too!
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