My sister-in-law is having a baby girl and she wanted Samoa cupcakes for her baby shower… it was such a delicious cupcake, I just had to share the recipe and result. First, I have to show off the cupcake bouquet from her shower, it turned out so great and I loved using edible glitter (Disco Dust, Gold Hologram) for the first time!
As one of my friends at the shower said, it is EXACTLY what you want a Samoa cupcake to taste like! What this one includes is a yummy vanilla cupcake, rich chocolate ganache, toasted coconut, homemade caramel sauce and caramel frosting! I topped off the recipe with Samoa cookies to make this a perfect cupcake. So, if you love your Girl Scout cookies, you will love this cupcake
From Cooking Classy
Makes enough for 12 cupcakes
- 1 1/3 cups all-purpose flour
- 2 1/2 Tablespoons cornstarch
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter
- 3 Tablespoons vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup buttermilk
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together 1 1/3c flour, 2 1/2T cornstarch, 1t baking powder, 1/8t baking soda and 1/4t salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together 1/3c butter and 3/4c granulated sugar until pale and fluffy, occasionally scrapping down the sides and bottom of bowl. Blend in 3T vegetable oil.
- Add in 2 eggs one at a time mixing just until blended after each addition and adding in 1t vanilla with second egg.
- Whisk together 1/4c milk and 1/4c buttermilk in liquid measuring cup.
- Working in three separate batches and beginning and ending with flour mixture, add 1/3 of the flour mixture followed by 1/2 of the milk mixture and mix just until combined after each addition.
- Spoon batter into paper lined muffin cups filling each cup nearly 2/3 full (about 1/4 cup batter in each).
- Bake in preheated oven 16 – 19 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
- 3/4 cup granulated sugar
- 3 Tbsp water
- 3 Tbsp salted butter
- 1/4 cup + 2 Tbsp heavy cream (poured into the same cup so it can be added all at once)
- Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
- In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
- Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
- Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
- Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
- Allow caramel to cool several minutes then pour into a glass jar to cool completely.
Caramel Buttercream Frosting
- 1/2 cup salted butter, at room temperature
- 1/4 cup + 2 Tbsp caramel sauce
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy.
- Add powdered sugar and blend on low speed until mixture comes together.
- Add 1/4 cup + 2 Tbsp completely cooled caramel sauce and vanilla and whip on medium-high speed until pale and fluffy (you can add another 1 Tbsp caramel sauce as needed to thin if desired).
- 1 cup chocolate chips (I used 1/2 cup dark and 1/2 cup milk chocolate)
- 1/4 cup heavy cream
- 1 cup toasted coconut, cooled and slightly crushed into smaller pieces
- Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it’s fully melted (about 30 seconds) to cool slightly.
- I toasted the coconut using the oven on broil for about 2-5 minutes. Simply spread the coconut out on a cookie sheet and check it regularly until it’s golden brown on top.
- Dip tops of cupcakes in melted chocolate mixture and allow excess to run off, then return upright to a wire rack and allow chocolate to cool, about 10 – 20 minutes. I topped the chocolate with the toasted coconut for extra coconut flavor! Pipe caramel frosting over tops then sprinkle with a spoonful of toasted coconut.
- Drizzle tops with remaining chocolate and caramel sauce. Serve while chocolate is melty or allow to set at room temperature. Store in an airtight container at room temperature.