Samoa Cupcakes

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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

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12


  • Chocolate Cake:
  • 1 box devil's food cake mix
  • 3 eggs
  • 1/2 C. oil or melted butter
  • 1 C. sour cream
  • 1/2 C. milk or buttermilk
  • 2 tsp. vanilla extract
  • Caramel Frosting:
  • 1 C. butter softened
  • 2 1/2 -3 1/2 C. powdered sugar
  • 3-5 Tbsp. caramel sauce
  • Coconut Caramel Topping:
  • 1 1/2 C. shredded coconut (I used the sweetened)
  • 1/2 C. - 1 C. homemade OR storebought caramel sauce
  • Melted chocolate to drizzle


  • Preheat oven to 350 degrees and line pans with cupcake liners.
  • In a large bowl, sift cake mix to remove any lumps and continue to add the rest of the cake ingredients. Stir until smooth.
  • Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  • Let cool.
  • Caramel Frosting: Beat butter until smooth. Add 2 1/2 cups powdered sugar and beat again. Slowly add in caramel. Add more powdered sugar to make thicker if needed.
  • 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 1/2 cup of the caramel sauce and stir. Depending on how thick you want the topping, continue to add more caramel.
  • 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).
  • recipe:Yourcupofcake
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