Inspired by the beloved Samoa cookies, these Samoa Cupcakes bring together the irresistible flavors of caramel, chocolate, and toasted coconut in a delightful cupcake form. The base is a light and moist coconut-infused cupcake, topped with a creamy vanilla frosting and finished with toasted coconut, caramel, and chocolate drizzles. Perfect for any occasion, these cupcakes are a fun and decadent treat that will remind you of everyone’s favorite cookie.
Ingredients
Cupcake Batter
- 1½ sticks (¾ cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 2 cups all-purpose flour
- 1¼ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup milk
- 1 cup shredded coconut
Frosting
- 1 cup unsalted butter, at room temperature
- 4 cups confectioners’ sugar, sifted
- ¼ cup milk
- 1 teaspoon pure vanilla extract
Toppings
- 2 cups toasted coconut
- ⅓ cup caramel sauce
- ⅓ cup chocolate sauce
Instructions
For the Cupcakes:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Place cupcake liners into the cups of a 12-slot muffin tin.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts, blending them thoroughly into the mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and finish with the flour mixture, gently stirring until just incorporated. Then, fold in the shredded coconut.
- Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a wire rack and let them cool completely.
For the Frosting:
- Make the Buttercream: In a mixing bowl, beat the butter on medium speed until smooth and creamy. Slowly incorporate the powdered sugar while mixing on low speed. Once combined, add the milk and vanilla extract, then increase the speed and continue beating until the frosting becomes light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the frosting generously on top of each cupcake.
For the Toppings:
- Toast the Coconut: Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for about 5-7 minutes, or until golden brown. Allow to cool.
- Add Toppings: Sprinkle the toasted coconut generously on top of the frosted cupcakes. Drizzle the caramel sauce and chocolate sauce over the coconut to mimic the look of a classic Samoa cookie.
- Serve: Enjoy these Samoa Cupcakes immediately, or store them in an airtight container at room temperature for up to 2 days.
Conclusion
These Samoa Cupcakes offer a delightful twist on the classic Samoa cookie, with layers of flavor from the moist coconut cake to the rich buttercream, toasted coconut, and drizzles of caramel and chocolate. They’re a fun and unique dessert for any gathering or whenever you’re in the mood for something sweet and indulgent. Perfectly balanced with a mix of textures and flavors, these cupcakes are sure to be a hit!