These Samoas Girl Scout Cookie Cupcakes are a perfect blend of rich chocolate, sweet caramel, and toasted coconut—just like the beloved Samoas cookies, but in cupcake form! With a decadent chocolate cupcake base, homemade caramel buttercream, and all the classic toppings, these cupcakes are sure to be a hit. Here’s how to make them:
Samoas Girl Scout Cookie Cupcakes
Indulge in the flavors of the classic Samoas cookies with these moist chocolate cupcakes, homemade caramel buttercream, chocolate ganache, and toasted coconut topping. Every bite will remind you of the best Girl Scout cookies, but better!
Ingredients:
For the Chocolate Cupcakes:
- 1/2 cup unsalted butter, softened
- 3/4 cup brewed coffee (strong)
- 1/2 tbsp espresso powder
- 1 tsp vanilla extract
- 1/4 cup + 2 tbsp dark chocolate cocoa powder
- 1/3 cup sour cream
- 1 egg
- 1 cup sugar
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
For the Homemade Caramel Buttercream:
- 5 sticks unsalted butter, softened
- About 8 cups powdered sugar (you may need more depending on consistency)
- Splash of vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
(You can add more for a stronger caramel flavor)
For the Toppings:
- Chocolate Ganache:
- 1 cup chocolate chips
- 1 tablespoon heavy whipping cream
(Melt together in the microwave and stir until smooth)
- Caramel sauce (for drizzling on top)
- Toasted coconut (toast 1 cup of shredded coconut in the oven for about 8 minutes, stirring occasionally, until golden brown)
- Samoas cookies (optional, for extra decoration)
Instructions:
1. Make the Chocolate Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.
- In a medium bowl, combine the brewed coffee, espresso powder, and vanilla extract. Stir until the espresso powder is dissolved, then set aside.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2 minutes).
- Add the egg and sour cream, mixing well to combine.
- Gradually add the dry ingredients to the wet mixture, alternating with the coffee mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
2. Make the Caramel Buttercream:
- In a large bowl, beat the softened butter until smooth and creamy (about 2 minutes).
- Gradually add the powdered sugar, 1 cup at a time, until the buttercream reaches a thick, spreadable consistency.
- Add the vanilla extract and caramel sauce, and beat until combined. If the buttercream is too stiff, add a little milk (a tablespoon at a time) until it reaches your desired consistency.
3. Assemble the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the caramel buttercream generously on top of each cupcake.
- Drizzle the chocolate ganache over the buttercream. You can use a spoon to drizzle it, or put it in a piping bag for more precision.
- Drizzle more caramel sauce over the ganache for an extra touch of sweetness.
- Top each cupcake with toasted coconut. You can either sprinkle the coconut on top or press it gently into the buttercream to make sure it sticks.
- For the final touch, decorate with a Samoas cookie on top of each cupcake, if desired. This is optional but adds an extra layer of authentic Samoa flavor.
4. Serve and Enjoy:
- Once the cupcakes are decorated, they are ready to serve! These cupcakes are best enjoyed within a couple of days, as the caramel buttercream can soften over time.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Pro Tips:
- Caramel Sauce: If you want to make your own caramel sauce, you can easily do so by melting 1 cup sugar in a pan over medium heat, then adding 1/2 cup heavy cream and 1/4 cup butter once the sugar has melted. Stir until smooth and let it cool before using.
- Toast the Coconut: Keep an eye on the coconut while toasting—shredded coconut can burn quickly. Stir it every few minutes to ensure even toasting.
- Coffee Substitute: If you don’t want to use coffee, you can substitute it with hot water or milk. The coffee enhances the chocolate flavor, but it’s not a must if you prefer not to use it.
FAQ:
Q1: Can I make these cupcakes ahead of time?
- Yes! You can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Make the frosting on the day you plan to serve them to keep it fresh.
Q2: Can I freeze these cupcakes?
- Absolutely! Once the cupcakes are baked and completely cooled, you can freeze them for up to 3 months. Just make sure to store them in an airtight container or wrap them tightly in plastic wrap. Frost the cupcakes after they have thawed.
Q3: Can I use store-bought caramel sauce?
- Yes! If you’re short on time, feel free to use store-bought caramel sauce for both the buttercream and drizzle. Just make sure it’s a good-quality caramel sauce for the best flavor.
Conclusion:
These Samoas Girl Scout Cookie Cupcakes are the perfect treat for any occasion, from birthdays to holidays to just satisfying your sweet tooth. With a rich chocolate base, a silky caramel buttercream, and all the classic Samoa toppings, they’re sure to impress anyone who takes a bite. Whether you’re a Girl Scout cookie lover or just a fan of decadent cupcakes, these will definitely hit the spot!
Let me know how they turn out—I’d love to hear how you make them your own! 😊🍫🍪