Description
Experience the ultimate dessert indulgence with these Samoa Cupcakes with Toasted Coconut and Caramel Drizzle! Combining the rich flavors of Samoa cookies—moist cupcakes, creamy buttercream frosting, nutty toasted coconut, and luscious caramel and chocolate drizzles—this recipe creates a decadent treat that’s perfect for any occasion.
Ingredients
For the 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
For the Frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups confectioners’ sugar, sifted
- ¼ cup milk
- 1 teaspoon pure vanilla extract
For the Toppings:
- 2 cups toasted coconut
- ⅓ cup caramel sauce
- ⅓ cup chocolate sauce
Instructions
1. Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-slot muffin tin with cupcake liners.
- In a large bowl, cream the butter and sugar together using a hand mixer until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture in three parts, alternating with milk. Start and finish with dry ingredients, mixing just until combined. Fold in shredded coconut.
- Divide the batter evenly into the cupcake liners, filling each ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
2. Make the Frosting:
- Beat butter on medium speed until smooth and creamy. Gradually add sifted confectioners’ sugar, mixing on low speed.
- Add milk and vanilla extract, then increase speed and beat until fluffy and smooth.
3. Decorate the Cupcakes:
- Once the cupcakes are cool, frost generously using a piping bag or a spatula.
- Sprinkle toasted coconut on top of the frosting.
- Drizzle caramel and chocolate sauces over the coconut for a Samoa-inspired finish.
4. Serve and Store:
- Serve immediately or store in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage (up to 4 days).
Notes
- Room Temperature Ingredients: Using room temperature butter and eggs ensures a smooth batter and frosting.
- Toasting Coconut: Spread the shredded coconut evenly on a baking sheet and toast in the oven at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
- Extra Drizzle: Add an extra swirl of caramel or chocolate on top for even more indulgence!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American