Samoa Cupcakes

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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!12778869_10104278685302390_3180651741115299318_o

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

Vanilla Cupcakes

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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Add in 2 eggs one at a time mixing just until blended after each addition and adding in 1t vanilla with second egg.
  5. Whisk together 1/4c milk and 1/4c buttermilk in liquid measuring cup.
  6. 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.
  7. Spoon batter into paper lined muffin cups filling each cup nearly 2/3 full (about 1/4 cup batter in each).
  8. 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.

Caramel Sauce


  • 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)


  1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
  2. In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar.
  3. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
  4. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
  5. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
  6. 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


  1. In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy.
  2. Add powdered sugar and blend on low speed until mixture comes together.
  3. 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Don’t forget to follow me on PinterestInstagram and Twitter – @sugarbbaking.

Happy Baking!





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