This delicious Girl Scout Samoas Cookies Cupcakes recipe comes together in about 30 minutes and is a quick treat that your family will love! Imagine biting into a fluffy cupcake that’s topped with rich caramel buttercream and sprinkled with toasted coconut, it’s pure bliss! You can switch up the flavors or toppings to suit your taste, making it a fantastic way to use what you have on hand. Whether you’re celebrating a special occasion or just in need of a sweet pick-me-up, these cupcakes are the answer!
Ingredient Breakdown
Chocolate Cupcakes
2 1/4 cups all-purpose flour
This is the backbone of our cupcakes and gives them that soft, tender crumb. If you’re in a pinch, you can use a gluten-free flour blend, and it will still yield lovely cupcakes.1 1/2 cups packed brown sugar
Brown sugar adds moisture and a deeper flavor to the cupcakes. If you only have white sugar on hand, you can use that, but you’ll miss that subtle caramel flavor that brown sugar brings.3/4 cup granulated white sugar
Using a mix of sugars creates the perfect balance of sweetness. Sometimes I even toss in a bit more brown sugar when I want an extra moist cupcake.3/4 cup unsweetened cocoa powder
Cocoa gives these cupcakes their rich chocolatey flavor. I lean towards Dutch-process cocoa for a smoother taste, but any unsweetened cocoa will work just fine.1/2 teaspoon salt
A couple pinches of salt enhance the flavors. It’s mysterious how salt can bring out the sweetness!1.5 teaspoons baking soda
This is our leavening agent, helping the cupcakes rise beautifully. If you’re all out, you can sub it with baking powder, just double the amount!3/4 teaspoon baking powder
A little bit of this helps too for that light texture. Combined with the baking soda, you’ll end up with cupcakes that are fluffy and lovely!12 tablespoons room temperature unsalted butter
Butter is going to give you the best flavor and texture for this recipe. I prefer unsalted butter for better control over the sodium level, but if you only have salted on hand, just skip the added salt.3 large eggs
Eggs add moisture and help with binding. I usually go for large eggs, always a dependable choice!1 cup hot brewed coffee
Coffee intensifies the chocolate flavor, making it richer. Don’t worry if you’re not a coffee fan; it won’t taste like coffee! You can also use boiling water if you prefer.
Caramel Buttercream Frosting
1 cup butter
For frosting, I always go for the real deal, unsalted butter is my go-to for that buttery taste. Seriously, margarine just doesn’t cut it here!2 cups confectioners’ sugar
Powdered sugar gives our buttercream its signature sweetness and creaminess. I recommend sifting it to avoid lumps, and trust me it’s worth the extra step.1 batch caramel sauce
It adds that gooey, luscious flavor that mimics the beloved Samoas cookies! You can use homemade or store-bought, but I’m partial to a homemade caramel when I have the time. You can also steal from last week’s dessert if you happen to have leftovers!1 teaspoon vanilla extract
A must-have for that lovely aroma and flavor depth! I prefer pure vanilla extract over imitation any day.
Toppings
2 cups toasted coconut
Toasting coconut gives it that nutty flavor and crunchy texture. You can use sweetened or unsweetened based on your preference, and if you can’t find coconut, some crushed nuts will do nicely in a pinch!1/2 cup caramel sauce
This adds another drizzle of that sweet goodness on top. Make sure you have enough, it’ll be hard to resist extra drizzles!1/2 cup Hershey chocolate syrup
A final drizzle for the win! If you’re feeling adventurous, you could melt dark chocolate or use white chocolate for a fun twist.
How to Make Girl Scout Samoas Cookies Cupcakes
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). While waiting for that oven to heat up, you can line your cupcake tin with 24 cupcake liners. This is a straightforward step, but trust me, it makes cleanup a breeze!
Step 2: Create the Batter
In a large mixing bowl, combine the flour, brown sugar, white sugar, cocoa powder, salt, baking soda, and baking powder. Whisk together until everything is well blended, and the cocoa doesn’t leave any lumps.
Next, add the butter and mix until it resembles coarse crumbs. Add the eggs and brewed coffee, mixing until just combined. You want to be careful not to overmix. A couple of lumps are okay. You know what I mean, right?
Step 3: Fill Those Liners
Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full. This step is key for ensuring they bake evenly.
Step 4: Baking Time
Pop those cupcakes into your preheated oven and bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center. Your kitchen will smell heavenly, and you’ll want to dance around a bit in triumph at the sweet chocolate aroma!
Step 5: Make the Caramel Buttercream Frosting
While the cupcakes cool, let’s whisk up that caramel buttercream frosting. In a medium bowl, cream together the butter and confectioners’ sugar. Slowly add the caramel sauce and vanilla extract. Mix until it’s nice and fluffy. Pro tip: If it’s too thick, add a splash of milk; too runny? A bit more powdered sugar will save the day!
Step 6: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with that oh-so-tasty caramel buttercream. Get creative with your frosting technique! I like to use a piping bag for a fun swirly design, but a simple knife works just as well.
Step 7: Sprinkle and Drizzle Time
Now comes the fun part, sprinkle the toasted coconut over the frosting. Then drizzle with caramel sauce and top with a final drizzle of Hershey chocolate syrup. Seriously, it’s like a party on top of each cupcake.
Why This Recipe Works
Comfort Food
These Girl Scout Samoas Cookies Cupcakes are loaded with tons of flavor and are a crowd-pleaser. They remind me of those cozy feelings from childhood and are perfect for when you need something comforting.
Quick & Easy
This recipe comes together in under 30 minutes! Seriously, it’s the ideal option when you’re crunched for time or just want a little something sweet without a ton of hassle.
Customizable
You can tailor these cupcakes to your family’s tastes. If coconut isn’t a favorite in your house, swap in nuts or even sprinkles! The best part is that you can change the toppings and flavors depending on what you have hanging around.
Make-Ahead Friendly
These cupcakes can be made ahead of time, and the frosting actually gets tastier after a day or so. Store them well and pop them in the fridge if you want to keep them fresh.
Serving Suggestions
Serve these cupcakes at birthday parties, casual family dinners, or just because it’s Tuesday! There’s really no wrong time to enjoy a Samoas cupcake. Pair them with a glass of cold milk or a hot cup of coffee for an incredible pick-me-up.
Storage and Reheating
Storage: These cupcakes will keep for about 5 days in an airtight container at room temperature. If you live in a warmer climate, you may want to store them in the fridge to keep the frosting from melting.
Reheating: To enjoy them warm, pop them in the microwave for about 10-15 seconds. Just be careful not to overdo it because no one likes a rubbery cupcake!
Freezer Friendly:
Yes! You can freeze these cupcakes for up to 3 months. Just be sure to wrap them well in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight when you’re ready to enjoy.
Personal Connection
This is my go-to recipe when I want to whip up something special without spending the whole day in the kitchen. I’m a real sucker for anything chocolate and caramel, and these cupcakes really hit the spot! Plus, the excitement on my kids’ faces when they see these beauties, priceless! The best part is they’re so simple and customizable. Everyone can join in on the fun and help with the toppings.
If you loved this recipe, be sure to check out my Strawberry Shortcake Cupcakes, my Classic Snickers Cupcakes, or my Vanilla Cupcake Recipe!
What You Need to Know Before You Start
Secrets to the Best Cupcakes
Cool Completely: Always let your cupcakes cool completely before frosting. Trust me on this one, nothing worse than melted frosting!
Don’t Overmix the Batter: This can lead to tough cupcakes. A few lumps are absolutely okay.
Check the Oven Temperature: Ovens can be tricky! Use a thermometer if you’re having baking issues. It can make all the difference.
Enjoy baking these lovely Girl Scout Samoas Cookies Cupcakes! You will be so glad you did, and they just might become your new family favorite. Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Girl Scout Samoas Cookies Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line cupcake tins with 24 liners.
- In a large mixing bowl, combine flour, brown sugar, white sugar, cocoa powder, salt, baking soda, and baking powder. Mix until well blended.
- Add butter and mix until it resembles coarse crumbs.
- Add eggs and brewed coffee, mixing until just combined. Do not overmix.
- Fill each cupcake liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- In a medium bowl, cream together butter and confectioners’ sugar. Add caramel sauce and vanilla, mixing until fluffy.
- If the frosting is too thick, add a splash of milk; if too runny, add more powdered sugar.
- Once the cupcakes are cool, frost generously with caramel buttercream.
- Sprinkle toasted coconut over the frosting, and drizzle with caramel sauce and Hershey chocolate syrup.