My easy Samoa cupcakes taste just like my favorite Girl Scout cookies! Made in 30 minutes with a box of chocolate cake mix, a rich homemade caramel buttercream frosting, and toasted coconut, these Caramel deLites Girl Scout cupcakes are everything I dream of.
Girl Scout Cookie Cupcakes
Samoas (aka Caramel deLites) have always been my favorite Girl Scout cookie flavor. The mix of chocolate, coconut, and caramel with a wonderfully-crisp bite just makes my mouth water! I wanted to recreate that flavor combo in the form of cupcakes, so I could get my Samoa fix anytime.
I started with chocolate cupcakes, added a rich caramel frosting, and topped them with toasted coconut. I like using a box mix so I can focus on the buttercream, which I make with real caramel sauce (the jarred kind works great too). If I still have a box of cookies leftover, I like to crumble one up to add some crunch on top. And if you want more coconut flavor, you can mix some right into the cupcake batter.
Everything comes together so fast! And these easy cupcakes are the perfect way to satisfy my cravings when Girl Scout cookies are out of season.
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Coconut Milk Cupcake Hack
Want to take these Samoa cupcakes over the top? Try swapping out the water for full-fat coconut milk. The natural fats in coconut milk interact with the cake mix to create a denser, more velvety crumb. Plus it infuses the cupcakes with a subtle coconut flavor, which I love!
Girl Scout Samoa Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer or Stand Mixer
- Piping Tip Set (optional)
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 1 stick; room temperature
- 2¼ cups powdered sugar
- ¼ cup caramel sauce ***
- ⅓ cup unsweetened shredded coconut toasted
- Flaky sea salt optional, for garnish
Instructions
Bake 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.
Make the Caramel Buttercream:
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar.½ cup unsalted butter, 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, Flaky sea salt
Notes
- Take care not to overmix the cupcakes; otherwise, they will turn out tough.
- Don’t overfill the cupcake liners, or the cupcakes will overflow and collapse.
- Take care not to overbake these cupcakes; otherwise, they may end up dry. They’re ready when a toothpick inserted in the center comes out dry or with just a few moist crumbs.
- Let the cupcakes cool completely before frosting, or the frosting will melt right off.
- To make toasted coconut, bake unsweetened coconut at 350°F for 8-10 minutes, stirring halfway through, or until it is golden brown. Allow it to cool before using.
- If you don’t have a piping tip set, place the frosting in a zip-top bag and cut the corner off to allow you to pipe the frosting.
- Add a drizzle of melted chocolate over the finished frosting to make them look like the actual cookie.
How to Make Samoa Cookie Cupcakes Step-by-Step
Prep: Gather a box of cake mix and the rest of the ingredients for this Girl Scout cupcake recipe. Preheat your oven to 350°F, then line a 12-count cupcake tin with paper liners and set it aside.
Mix the Batter: In a large bowl, combine 13.25 ounces (1 box) of chocolate cake mix, 1 cup of water (or use my coconut milk hack here!), ½ cup of vegetable oil, and 3 large room-temperature eggs. Using room-temperature eggs is my secret to a smooth emulsion. Cold eggs can seize the oil and lead to a lumpy batter. Whisk just until the flour streaks disappear–overmixing develops gluten, which makes the cupcakes tough instead of tender.
Portion the Cupcakes: Divide the batter evenly, aiming for about ¼ cup per well. I always use a large cookie scoop for this because it keeps the cupcakes uniform, ensuring they all bake at the exact same rate. Resist the urge to fill them to the brim! Filling them about ⅔ full gives them room to dome perfectly without overflowing and collapsing.
Bake the Cupcakes: Bake your chocolate cupcakes in the preheated oven for 16-18 minutes. You’re looking for a toothpick to come out with just a few moist crumbs attached. Once they’re out, move them to a wire rack immediately. While the cupcakes cool, spread ⅓ cup unsweetened shredded coconut on a sheet pan and pop it into the still-hot oven for 8-10 minutes. Stir it halfway through! It goes from golden to burnt fast, so keep a close eye on it. Let both the cupcakes and the coconut cool completely before the next step.
Beat the Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup of room-temperature unsalted butter. Slowly add 2¼ cups of powdered sugar on low speed so you don’t end up in a sugar cloud!
Add the Caramel: Once combined, pour in ¼ cup of caramel sauce, and mix until smooth, about 30 seconds. Turn the speed to medium and beat until the frosting is light and fluffy, another 30-45 seconds. If you’re using a thinner ice cream topping, your frosting might be softer. If it feels too runny to hold a peak, just pop the whole bowl in the fridge for 10 minutes to firm up before piping.
Top the Cupcakes: Transfer the frosting to a piping bag. If you don’t have fancy tips, a zip-top bag with the corner snipped off works just as well. Frost your cooled chocolate cupcakes with the caramel buttercream, then immediately press (don’t just sprinkle!) the toasted coconut onto the fresh frosting so it sticks. Finish with a pinch of flaky sea salt to balance the sugar, and a drizzle of melted chocolate if you want that true Girl Scout look. I love topping mine with an actual Samoa cookie for the ultimate “wow” factor!
How to Store and Freeze
Store leftover Samoa cookie 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.
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