Samoa Cupcakes with Toasted Coconut and Caramel Drizzle

Indulge in the irresistible flavors of Samoa cookies transformed into a cupcake! These Samoa Cupcakes with Toasted Coconut and Caramel Drizzle bring together a buttery, moist cupcake base, creamy frosting, toasted coconut, and drizzles of caramel and chocolate for a dessert that’s as stunning as it is delicious. Perfect for parties, gatherings, or a sweet treat just for you, these cupcakes are a guaranteed crowd-pleaser.

Why You’ll Love These Samoa Cupcakes

• Classic Cookie Flavor: These cupcakes capture the iconic taste of Samoa cookies in a portable, elegant cupcake form.
• Perfect Balance of Flavors: Sweet caramel, nutty toasted coconut, and rich chocolate create a satisfying combination in every bite.
• Easy to Customize: Add more drizzle, extra coconut, or even a sprinkle of sea salt for your own spin.
• Ideal for Any Occasion: Whether it’s a birthday, a holiday, or a casual treat, these cupcakes are always a hit.
• Make-Ahead Friendly: Bake the cupcakes in advance and frost when ready to serve.

Ingredients

Cupcake Batter

Ingredient	Quantity
Unsalted butter	1½ sticks (¾ cup), at room temperature
Granulated sugar	1 cup
Large eggs	2
Pure vanilla extract	1 teaspoon
Coconut extract	½ teaspoon
All-purpose flour	2 cups
Baking soda	1¼ teaspoons
Salt	½ teaspoon
Milk	¾ cup
Shredded coconut	1 cup

Frosting

Ingredient	Quantity
Unsalted butter	1 cup (at room temperature)
Confectioners’ sugar	4 cups (sifted)
Milk	¼ cup
Pure vanilla extract	1 teaspoon

Toppings

Ingredient	Quantity
Toasted coconut	2 cups
Caramel sauce	⅓ cup
Chocolate sauce	⅓ cup

Step-by-Step Instructions

Step 1: Prepare the Cupcakes

Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a 12-slot muffin tin with cupcake liners.

Cream Butter and Sugar

1. In a large mixing bowl, use an electric mixer to cream the butter and sugar together on medium speed for about 3–4 minutes, until light and fluffy.

Add Eggs and Extracts

1. Beat in the eggs one at a time, mixing well after each addition.
2. Add the vanilla and coconut extracts, blending them thoroughly into the mixture.

Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt.

Incorporate Wet and Dry Ingredients

1. Gradually add the dry ingredients to the creamed butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients.
2. Gently fold in the shredded coconut until evenly distributed.

Bake

1. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
2. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
3. Transfer to a wire rack and let the cupcakes cool completely.

Step 2: Make the Frosting

Prepare the Buttercream

1. In a large mixing bowl, beat the butter on medium speed until smooth and creamy.
2. Gradually add the sifted confectioners’ sugar, mixing on low speed to combine.
3. Add the milk and vanilla extract. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Frost the Cupcakes

1. Once the cupcakes are completely cool, pipe or spread the frosting generously on top of each cupcake.

Step 3: Add the Toppings

Toast the Coconut

1. Spread the shredded coconut evenly on a baking sheet.
2. Toast in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
3. Allow the coconut to cool before using.

Decorate the Cupcakes

1. Sprinkle the toasted coconut generously over the frosted cupcakes.
2. Drizzle the caramel sauce and chocolate sauce over the coconut to create the signature Samoa look.

Step 4: Serve and Store

1. Serve the cupcakes immediately to enjoy their full flavor and texture.
2. Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cupcakes for up to 4 days.

Pro Tips for Samoa Cupcakes

• Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for the best results.
• Don’t Overmix: Overmixing the batter can result in dense cupcakes. Mix until just combined.
• Toasting Coconut: Keep a close eye on the coconut while toasting—it can burn quickly.
• Extra Drizzle: For a more indulgent presentation, add extra caramel or chocolate drizzle.
• Perfect Buttercream Texture: If the frosting is too thick, add a splash of milk. If it’s too thin, beat in more confectioners’ sugar.

Nutritional Information (Per Cupcake, Based on 12 Servings)

Nutrient	Amount
Calories	410
Total Fat	20 g
Saturated Fat	13 g
Carbohydrates	52 g
Sugar	38 g
Protein	3 g

FAQs About Samoa Cupcakes

1. Can I use store-bought frosting?

Yes, but homemade buttercream adds a richer, more luxurious flavor to these cupcakes.

2. How do I avoid dense cupcakes?

Make sure not to overmix the batter. Mix until the ingredients are just incorporated.

3. Can I use sweetened coconut instead of shredded coconut?

Yes, but it may make the cupcakes sweeter. Adjust the sugar in the batter accordingly if desired.

4. How do I toast coconut without an oven?

Toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown.

5. Can I freeze the cupcakes?

Yes! Freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before frosting and decorating.

6. Can I add sea salt for a salted caramel twist?

Absolutely! Sprinkle a pinch of flaky sea salt over the caramel drizzle for a sweet-and-salty variation.

Final Thoughts

These Samoa Cupcakes with Toasted Coconut and Caramel Drizzle are a delightful treat that combines all the best flavors of the beloved Samoa cookie. With their moist cupcake base, creamy buttercream frosting, and toasted coconut topping, they’re the perfect dessert for any occasion.

So gather your ingredients, follow the easy steps, and enjoy baking these delicious cupcakes. Whether you’re sharing them with friends or keeping them all for yourself, they’ll be a hit every single time!

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