Samoas Cupcakes

Samoas Cupcakes

Samoas are my all-time favorite Girl Scout cookie. Grasshoppers come in a close second, I must say. But Samoas take first priority always. I can’t get over the coconut-caramel-chocolate combination. It just sings to me.

Haaaaaaaaaaa – le – lu – jah. Concourses of angels.

Samoas Cupcakes

Possibly the only thing I like better than a Samoa Girl Scout cookie, is a Samoa Girl Scout cookie CUPCAKE. Oh. My. Word. So good! A moist vanilla cupcake topped with thick chocolate-y frosting, toasted coconut, Samoa cookies and a caramel drizzle . . . wow. Just wow. This are easy to make and sure to impress – especially when your guests are Samoa Girl Scout cookie addicts. (Like me)

Samoas Cupcakes

Samoas Cupcakes
 
Prep time
Cook time
Total time
 
Moist vanilla cupcakes topped with a fluffy chocolate frosting, toasted coconut, caramel drizzle and Samoas Girl Scout cookies!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ½ cup flour
  • 1 cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg + 2 egg yolks, at room temperature
  • 1½ teaspoons vanilla
  • ½ cup sour cream
frosting
  • 6 cups powdered sugar
  • 1 large (5.9 ounce) chocolate pudding mix, dry
  • ½ cup +1-2 tablespoons half and half or heavy cream
  • 6 samoa cookies, cut in half
  • ⅓ cup shredded coconut flakes
  • ¼ cup caramels, melted + 2 tablespoons heavy cream
Instructions
  1. Preheat oven to 350. Line a muffin tin with cupcake liners (12).
  2. In a medium bowl combine flour, baking powder, sugar, and salt. In another small bowl combine egg, egg yolks, vanilla, and sour cream. Add wet ingredients to dry ingredients and stir to combine. Pour batter into prepared liners filling each about ⅔ full. Bake 18-22 minutes until an inserted toothpick comes out clean.
  3. Place shredded coconut in a pan and cook over medium high heat, stirring throughout until coconut begins to brown slightly on the edges, remove from heat and set aside. Mix together powdered sugar, chocolate pudding mix, and heavy cream or half and half. Spread or pipe frosting onto cupcakes. Top each with ½ Samoa cookie. Sprinkle with toasted coconut. In a microwave safe bowl melt caramel and heavy cream and stir until smooth. Drizzle onto cupcakes. Store in airtight container.

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Comments

    Share Your Comments & Feedback:

    • Tiffany says

      Thanks Averie! Samoas are a guilty pleasure of mine. Actually, scratch that. Just a pleasure. I don’t even feel guilty lol! :) Thanks for the pin!!

  1. says

    Oh my sweet tooth, those look and sound delicious! Two of the best world-girls out cookies and cupcakes. Please stop by our blog and check out the mounds cupcakes I recently made, I think you may like them.

  2. I Make Cookies mostly says

    Is the pudding mix you use the instant or the kind that has to be cooked? I’m guessing it’s the instant but I want to be sure.

  3. Stephanie Bahr says

    Making this cupcake but my cupcakes fell! They sunk right in the middle. What did I do wrong?

    • Tiffany says

      Hi Stephanie! There are a few things that can cause cupcakes to sink: 1) if you over-mixed the batter or 2) opening the oven before the cupcakes are finished baking – if you did either of things that may be the cause of your sunken cupcakes! I’ve done both of those before so I totally understand how frustrating that can be!