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  • Writer's pictureJessica

Samoa Cupcakes

Tools + Supplies

  • stand mixer with paddle and whisk attachments

  • muffin/cupcake pan

  • cupcake liners

  • icing bag

  • blowtorch (optional)



  • 1 1/2 cups flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 2/3 cup unsweetened cocoa powder

  • 8 oz (2 sticks) unsalted butter (room temp)

  • 4 eggs (room temp)

  • 2 cups granulated sugar

  • 2 tsp vanilla extract

  • 3/4 cup half + half

  • 12 oz salted caramel baking chips


  • 16 oz heavy whipping cream

  • 1 3/4 cups powdered sugar

  • 3 8oz packages cream cheese

  • 2 vanilla beans

other elements:

  • 1-2 oz sweetened coconut flakes

  • coffeehouse style caramel and chocolate sauce

  • Samoa Girl Scout Cookies



  • preheat oven to 350

  • mix flour, baking powder, salt, and cocoa powder in a medium bowl and set aside

  • in stand mixer with paddle attachment, cream butter and sugar until fluffy, then add vanilla extract

  • add eggs, one at a time, to butter/sugar mixture, fully incorporating after each egg

  • alternate between adding flour mixture and half + half to butter/sugar mixture, fully incorporating after each addition

  • add salted caramel chips on low speed

  • place cupcake liners in muffin pan, and fill 2/3 with batter

  • bake for 20-23 minutes


  • first you'll make whipped cream- add heavy cream and 3/4 cup powdered sugar to stand mixer with whisk attachment

  • start on low speed, and increase speed as consistency thickens. When whipped cream reaches soft peak stage (holds shape, starts sticking to sides of mixing bowl), it's done. remove from mixing bowl and set aside

  • using stand mixer and paddle attachment on medium-high speed, mix cream cheese and remainder of powdered sugar until consistency is smooth

  • continuing to mix cream cheese icing, add in whipped cream and mix until fully incorporated

  • scrape seeds from vanilla beans and add to icing mixture

other elements (optional)

  • toast coconut with blowtorch


  • top cupcakes with icing, using icing bag

  • sprinkle coconut flakes on top of icing

  • drizzle chocolate syrup in horizontal zig-zag pattern

  • drizzle caramel syrup in vertical zig-zag pattern

  • cut Samoa Girl Scout Cookies in half and stick one half in each cupcake’s icing

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