Samoa Cupcakes
Samoa Cupcakes are a delightful twist on the classic Girl Scout cookie that we all know and love. Imagine fluffy chocolate cupcakes topped with a rich coconut caramel frosting, drizzled with chocolate, and finished with toasted coconut. These cupcakes are perfect for any occasion, from birthday parties to cozy gatherings. They’re not just a treat for the taste buds; they’re a feast for the eyes as well, making them an impressive addition to your dessert table. Let’s dive into this delicious recipe that combines the best of flavors and textures into one irresistible cupcake!
Why This Recipe Is Reliable
This Samoa Cupcakes recipe is not only straightforward but also incredibly reliable. Each component—from the cupcake base to the luscious frosting—has been tested to ensure that it delivers the perfect balance of flavors. The method is simple enough for beginners, yet satisfying for seasoned bakers. Each bite promises a delightful experience, making it a go-to recipe that you can rely on for sweet cravings or special occasions.
Ingredient Notes
- 12 Poundcake cupcakes cooled: These serve as the perfect base for your Samoa Cupcakes. They’re moist and have a subtle sweetness that pairs beautifully with the toppings.
- 1 cup (6oz) semi-sweet chocolate chopped and divided: Use either chocolate chips or baking chocolate. This will be used in both the cupcakes and the drizzle.
- 1 tablespoon and 3/4 teaspoon canola or vegetable oil divided: This helps to keep the cupcakes moist. You can also use melted coconut oil for added flavor.
- 4 tablespoons (2oz) unsalted butter: Provides richness to the frosting. If you prefer, you can use a plant-based butter alternative.
- 1/2 cup (100g) packed brown sugar: This adds depth of flavor and moisture to the frosting.
- 1/2 cup heavy cream: This is essential for creating a creamy caramel frosting. You can substitute with coconut cream for a different flavor profile.
- 1/2 teaspoon salt: Enhances the sweetness and balances the flavors.
- 1 teaspoon vanilla: A must-have for flavoring the frosting and bringing all the tastes together.
- 1 1/2 cups shredded sweetened coconut: Toasted coconut adds the signature Samoa flair and texture. Make sure to use sweetened coconut for the best taste.
Gear Up: What to Grab
- Mixing bowls: Make sure you have a couple of sizes for mixing the batter and frosting.
- Electric mixer: A stand mixer or hand mixer will make whipping the frosting a breeze.
- Measuring cups and spoons: Accurate measurements are key to baking success.
- Spatula: Perfect for scraping down the sides of the bowl and for frosting the cupcakes.
- Cupcake liners and a muffin tin: Necessary for baking your Samoa Cupcakes.
- Double boiler or microwave-safe bowl: For melting the chocolate.
- Baking sheet: To toast the coconut.
Cooking Samoa Cupcakes: The Process
Step 1: Prepare the Cupcakes
Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Melt the Chocolate
In a double boiler or microwave, melt 1/2 cup of the chopped semi-sweet chocolate with 1 tablespoon of canola oil until smooth. Stir occasionally to avoid burning. Set aside to cool slightly.
Step 3: Mix the Batter
In a large mixing bowl, whisk together the cooled chocolate mixture, remaining oil, and 4 tablespoons of melted butter until well combined. Add in the brown sugar, salt, and vanilla, mixing until smooth. Gradually add in the dry ingredients (flour, baking powder, and baking soda) until just combined.
Step 4: Bake the Cupcakes
Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.
Step 5: Make the Frosting
In a medium saucepan, combine the remaining chopped chocolate, heavy cream, and brown sugar. Heat over medium heat, stirring until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the salt and vanilla. Let it cool slightly.
Step 6: Toast the Coconut
While the frosting is cooling, spread the shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes, stirring occasionally, until golden brown. Keep a close eye on it as it can burn quickly!
Step 7: Assemble the Cupcakes
Once the cupcakes are completely cooled, use a spatula or piping bag to frost each cupcake generously with the chocolate frosting. Top with a sprinkle of toasted coconut, and drizzle with melted chocolate for that signature Samoa look.
Step 8: Enjoy!
Allow the drizzled chocolate to set for a few minutes, then serve and enjoy your delicious Samoa Cupcakes!
Quick Replacement Ideas
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Use dairy-free chocolate and cream for a vegan alternative.
- Coconut milk can replace heavy cream if you are looking for a lighter option.
- Maple syrup can be used instead of brown sugar for a different flavor profile.
Cook’s Commentary
These Samoa Cupcakes are a true crowd-pleaser and perfect for any dessert lover. The combination of chocolate, coconut, and caramel flavors is simply irresistible. Remember to toast the coconut until it’s golden, as this adds a wonderful crunch and depth of flavor. If you’re feeling adventurous, try adding a hint of almond extract to the frosting for an extra layer of flavor. The cupcakes can be made ahead of time and stored in an airtight container for up to three days, making them an excellent choice for gatherings.
Best Ways to Store
- Store the cupcakes in an airtight container at room temperature for up to three days.
- If you need to keep them longer, you can refrigerate them for up to a week.
- For longer storage, freeze the unfrosted cupcakes in a single layer, then transfer to an airtight container for up to three months. Frost them after thawing.
Reader Q&A
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just make sure to frost them right before serving to keep the frosting fresh and delicious.
What can I do if I don’t have a double boiler?
If you don’t have a double boiler, you can melt the chocolate in a microwave-safe bowl in short intervals, stirring in between to prevent burning.
Can I use unsweetened coconut instead of sweetened?
While you can use unsweetened coconut, the flavor and sweetness will differ. Sweetened coconut is recommended for the best flavor in these Samoa Cupcakes.
Can I use chocolate frosting from a tub?
Sure! Store-bought chocolate frosting can save time, but making your own adds a homemade touch that enhances the overall flavor of the cupcakes.
Save & Share
Share your Samoa Cupcakes experience with friends and family! Snap a photo of your delightful creations and post it on social media with your favorite hashtags. Don’t forget to tag fellow bakers who would love to try out this scrumptious recipe. Baking is always more fun when you share it with others, and these cupcakes are sure to impress!
Making Samoa Cupcakes is a rewarding experience, blending the nostalgia of a beloved cookie with the joy of baking. Whether you’re whipping these up for a special occasion or just because, they are sure to satisfy your sweet tooth and delight everyone who gets a taste. The combination of flavors and textures creates a unique treat that is both fun and delicious. So grab your ingredients, preheat that oven, and let’s get baking!
Samoa Cupcakes
Ingredients
Equipment
Method
- Step 1: Prepare the Cupcakes - Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Step 2: Melt the Chocolate - In a double boiler or microwave, melt 1/2 cup of the chopped semi-sweet chocolate with 1 tablespoon of canola oil until smooth. Stir occasionally to avoid burning. Set aside to cool slightly.
- Step 3: Mix the Batter - In a large mixing bowl, whisk together the cooled chocolate mixture, remaining oil, and 4 tablespoons of melted butter until well combined. Add in the brown sugar, salt, and vanilla, mixing until smooth. Gradually add in the dry ingredients (flour, baking powder, and baking soda) until just combined.
- Step 4: Bake the Cupcakes - Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.
- Step 5: Make the Frosting - In a medium saucepan, combine the remaining chopped chocolate, heavy cream, and brown sugar. Heat over medium heat, stirring until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the salt and vanilla. Let it cool slightly.
- Step 6: Toast the Coconut - While the frosting is cooling, spread the shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes, stirring occasionally, until golden brown. Keep a close eye on it as it can burn quickly!
- Step 7: Assemble the Cupcakes - Once the cupcakes are completely cooled, use a spatula or piping bag to frost each cupcake generously with the chocolate frosting. Top with a sprinkle of toasted coconut, and drizzle with melted chocolate for that signature Samoa look.
- Step 8: Enjoy! - Allow the drizzled chocolate to set for a few minutes, then serve and enjoy your delicious Samoa Cupcakes!
Notes
- These cupcakes can be made ahead of time and stored in an airtight container for up to three days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Try adding a hint of almond extract to the frosting for an extra layer of flavor.
