Samoa Cupcakes


LittleChefsDad’s favorite Girl Scout Cookie is the Samoa.  So he was thrilled to sample this cupcake.  He loved it, and I loved the gluten free caramel frosting and the topping.  Delicious!!

Samoa Cupcakes

Prep time: 

Cook time: 

Total time: 

Serves: 12

  • Chocolate Cake:
  • 1 box devil's food cake mix
  • 3 eggs
  • ½ C. oil or melted butter
  • 1 C. sour cream
  • ½ C. milk or buttermilk
  • 2 tsp. vanilla extract
  • Caramel Frosting:
  • 1 C. butter, softened
  • 2½ -3½ C. powdered sugar
  • 3-5 Tbsp. caramel sauce
  • Coconut Caramel Topping:
  • 1½ C. shredded coconut, (I used the sweetened)
  • ½ C. - 1 C. homemade OR storebought caramel sauce
  • Melted chocolate to drizzle
  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. In a large bowl, sift cake mix to remove any lumps and continue to add the rest of the cake ingredients. Stir until smooth.
  3. Fill cupcake liners ¾ full and bake for 15-20 minutes or until an inserted knife comes out clean.
  4. Let cool.
  5. Caramel Frosting: Beat butter until smooth. Add 2½ cups powdered sugar and beat again. Slowly add in caramel. Add more powdered sugar to make thicker if needed.
  6. Coconut Caramel Topping: Carefully toast coconut in a pan on the stove or in the oven on broil. But be careful because the coconut can easily burn! Pour into a bowl and crush up with your hands or a spoon. Just crush it enough hot there aren't long pieces left. Pour in ½ cup of the caramel sauce and stir. Depending on how thick you want the topping, continue to add more caramel.
  7. To decorate, pipe a circle of frosting on the top of each cupcake. Use a knife to create a "well" in the frosting and fill it with the coconut topping. Then drizzle with melted chocolate or ganache (chocolate melted with cream).
  8. recipe:Yourcupofcake

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