Decadent Samoa Cookie Cupcakes
If you love Samoa Girl Scout cookies you are in for a treat with these Samoa Cookie Cupcakes. Made with many of the delicious ingredients in Samoas cookies, these little bits of heaven will be the biggest hit at any party!
So easy to make, your kids will love heading to the kitchen to help. Surprise the family with a special dessert, or bring to the next cookout or party. I can’t wait to “hear” what you think, so be sure to let me know after you make these!
How to Make these Cupcakes
Ingredients You’ll Need
To make the Samoa Cookie Cupcakes, you’ll need flour, cornstarch, baking powder, baking soda, salt, unsalted butter, oil, sugar, large eggs, vanilla, milk, buttermilk, caramel sauce, chocolate sauce, shredded coconut, and a box of Samoa Girl Scout cookies.
To make the frosting, you’ll need a few of the above ingredients as well as powdered sugar and heavy whipping cream.
Directions for Making these Cookies
Preheat oven to 350 degrees and fill cupcake pan with liners.
In a bowl, combine flour cornstarch, baking soda, baking powder, and salt. Mix
In a bowl with a mixer, mix butter and sugar until fluffy.
Add in oil. Mix
Add in the eggs, one at a time, and mix until each is blended after each addition.
Add in the vanilla
Combine both kinds of milk into another bowl.
Add in flour mixture, alternating between a bit of flour mixture and milk.
Scoop batter into the liners and bake for 21 minutes.
To Make Coconut Caramel Frosting
Add in all ingredients into a standing mixer and mix until combined and stiff peaks form.
If powder sugar pebbles form, add in 1-2 more tbsp heavy cream.
If frosting is too thin, add in 1/2 C powder sugar.
Mix until stiff and it doesn’t fall off a spoon.
Add frosting into a star-tipped piping bag and frost the cupcakes.
Drizzle with caramel and chocolate sauce and sprinkle with coconut.
Top with a Samoa cookie.
More delicious desserts below!
Decadent Samoa Cookie Cupcakes
Ingredients
Cupcakes Ingredients
Coconut Caramel Frosting Ingredients
- 1 C unsalted sweet cream butter
- 3 C powder sugar
- 1/4 C coconut
- 5 TBS heavy whipping cream
- 4 T caramel Use more or less for your taste.
- 4 T chocolate sauce to drizzle Use more or less for your taste.
- 4 T coconut Shredded. Use more or less for your taste.
Instructions
- Cupcakes Directions
- Preheat oven to 350 degrees and fill cupcake pan with liners.
- In a bowl, combine flour, cornstarch, baking soda, baking powder and salt. Combine.
- In a bowl with a mixer, mix butter and sugar until fluffy.
- Add oil. Mix.
- Add in the eggs, one at a time, and mix until each is blended after each addition.
- Add in the vanilla.
- Combine both milks into another bowl.
- Add in flour mixture, alternating between a bit of flour mixture and milk.
- Scoop batter into the liners and bake for 21 minutes.
- Frosting Directions
- Add first 4 ingredients into a standing mixer and mix until combined and stiff peaks form.
- If pebbles form, add in 1-2 more tbsp heavy cream.
- If thin, add in 1/2 C powder sugar.
- Mix until stiff and doesn’t fall off a spoon.
- Add frosting into a star tipped piping bag and frost the cupcakes.
- Drizzle with caramel and chocolate sauce and sprinkle with coconut.
- Top with a Samoa cookie.
