Samoa Cupcakes: A Decadent Take on the Classic Cookie

If you love the iconic Samoa cookie—with its rich caramel, toasted coconut, and dark chocolate—you’re going to adore these Samoa Cupcakes! These cupcakes take everything you love about the classic Girl Scout cookie and transform it into a moist, fluffy dessert bursting with layers of flavor.

A soft chocolate cupcake forms the base, topped with creamy caramel buttercream, then crowned with toasted coconut, a drizzle of chocolate ganache, and a final flourish of chewy caramel. Every bite delivers the perfect balance of sweetness, texture, and indulgence, making these cupcakes a must-try for anyone with a sweet tooth.

Whether you’re making these for a birthday party, bake sale, or just to treat yourself, they are guaranteed to be a showstopper. Plus, they’re surprisingly easy to make at home, so let’s get baking!

Ingredients

Here’s everything you need to make these Samoa-inspired cupcakes from scratch.

For the Chocolate Cupcakes:

Ingredient	Quantity
All-purpose flour	1 cup
Unsweetened cocoa powder	½ cup
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Granulated sugar	¾ cup
Brown sugar	¼ cup
Eggs	2
Buttermilk	½ cup
Vegetable oil	⅓ cup
Vanilla extract	1 tsp
Hot water or coffee	½ cup

For the Caramel Buttercream:

Ingredient	Quantity
Unsalted butter (softened)	1 cup
Powdered sugar	3 cups
Caramel sauce	⅓ cup
Heavy cream	2 tbsp
Salt	¼ tsp
Vanilla extract	1 tsp

For the Topping:

Ingredient	Quantity
Sweetened shredded coconut	1 ½ cups
Caramel sauce	½ cup
Semi-sweet chocolate chips	½ cup
Heavy cream	2 tbsp

Equipment Needed

• Mixing bowls – To combine dry and wet ingredients separately.
• Electric mixer – Essential for whipping up smooth buttercream.
• Cupcake liners and pan – To ensure even baking and easy removal.
• Whisk & spatula – For mixing and folding.
• Oven & baking sheet – To bake cupcakes and toast coconut.
• Piping bag & tips – For professional-looking frosting.

Step-by-Step Instructions

Making the Chocolate Cupcakes

1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, sugars, buttermilk, oil, and vanilla until smooth.
4. Gradually mix in the dry ingredients, alternating with the hot water or coffee, until fully combined.
5. Divide the batter evenly among the liners, filling each about ⅔ full.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool completely before frosting.

Toasting the Coconut

1. Spread the shredded coconut on a baking sheet.
2. Bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
3. Let it cool completely before using.

Making the Caramel Buttercream

1. Beat the butter until creamy and fluffy.
2. Add powdered sugar, one cup at a time, mixing well.
3. Pour in caramel sauce, heavy cream, salt, and vanilla, and beat until smooth and fluffy.
4. If too thick, add a splash of cream. If too thin, add a bit more powdered sugar.

Making the Chocolate Ganache

1. Heat the heavy cream until steaming (but not boiling).
2. Pour over the chocolate chips and let sit for a minute.
3. Stir until smooth and let it cool slightly before drizzling.

Assembling the Samoa Cupcakes

1. Pipe a generous swirl of caramel buttercream onto each cooled cupcake.
2. Press toasted coconut onto the frosting.
3. Drizzle with caramel sauce and chocolate ganache.
4. Optional: Add a small Samoa cookie on top for an extra decorative touch!

Tips and Variations

• Make it extra gooey – Fill the cupcakes with caramel for a delightful surprise.
• Gluten-free option – Substitute with a 1:1 gluten-free flour blend.
• Vegan option – Use dairy-free butter, coconut milk, and flax eggs.
• No buttermilk? – Make your own by adding ½ tbsp vinegar to ½ cup milk.

Serving Suggestions

Serve these cupcakes at room temperature to fully enjoy their rich flavors. Pair them with a glass of cold milk, a hot latte, or a caramel macchiato for the ultimate treat.

For a fancy touch, arrange them on a tiered cupcake stand and sprinkle extra coconut flakes around the base for a bakery-style presentation.

Perfect Pairings

• Coffee or Espresso – Enhances the deep chocolate and caramel flavors.
• Salted Caramel Latte – Complements the sweetness with a slight salty kick.
• Coconut Rum Cocktail – A tropical-inspired pairing for adults.
• Dark Stout Beer – If you love beer with dessert, the deep roasted notes match perfectly.

Storage and Reheating

Storing:

• Keep cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days, but let them sit out before serving to soften.
• Freeze cupcakes without frosting for up to 3 months.

Reheating:

• Bring to room temperature before eating.
• If needed, microwave for 5-10 seconds for a fresh-out-of-the-oven taste.

Nutritional Information

Nutrient	Per Cupcake
Calories	~350
Fat	18g
Carbohydrates	45g
Protein	3g
Sugar	35g
Fiber	2g

Note: Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Samoa Cupcakes are the perfect indulgence for anyone who loves the combination of chocolate, caramel, and coconut. They’re easy to make, look stunning, and taste like a dream! Whether you’re baking for a special occasion or just want to recreate the magic of Samoa cookies in cupcake form, this recipe is sure to impress.

Try them out and let me know what you think! Share your creations on social media, and don’t forget to tag me. Happy baking!