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!
Samoa Cookie Cupcakes
Cupcake ingredients
2 2/3 C flour
5 TBS cornstarch
2 tsp baking powder
1/4 baking soda
1/2 tsp salt
2/3 C unsalted sweet cream butter softened
6 TBS oil
1 1/2 C sugar
4 Large eggs
2 tsp vanilla
1/2 C whole milk
1/2 C buttermilk
Caramel sauce and chocolate sauce to drizzle
1/2 C shredded coconut
box of samoa girl scout cookies
Directions
Preheat oven to 350 degrees and fill cupcake pan with liners.
In a bowl, combine flour cornstarch, baking soda, 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 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.
Coconut Caramel Frosting
1 C unsalted sweet cream butter
3 C powder sugar
1/4 C coconut
5 TBS heavy whipping cream
2 tsp caramel
Directions:
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 thin add in 1/2 C powder sugar.
Mix until stiff and doesn't fall off a spoon.
Prep
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.
Decadent Samoa Cookie Cupcakes
Ingredients
- Cupcake ingredients
- 2 2/3 C flour
- 5 TBS cornstarch
- 2 tsp baking powder
- 1/4 baking soda
- 1/2 tsp salt
- 2/3 C unsalted sweet cream butter softened
- 6 TBS oil
- 1 1/2 C sugar
- 4 Large eggs
- 2 tsp vanilla
- 1/2 C whole milk
- 1/2 C buttermilk
- Caramel sauce and chocolate sauce to drizzle
- 1/2 C shredded coconut
- box of samoa girl scout cookies
- Directions
- Preheat oven to 350 degrees and fill cupcake pan with liners.
- Coconut Caramel Frosting
- 1 C unsalted sweet cream butter
- 3 C powder sugar
- 1/4 C coconut
- 5 TBS heavy whipping cream
- 2 tsp caramel
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. Mix
- 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 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 thin, add in 1/2 C powder sugar.
- Mix until stiff and doesn't fall off a spoon.
- Directions to prep
- 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.
kendra
what kind of coconut do you use for the frosting? coconut milk?
Kelly Stilwell
It's shredded coconut, Kendra. Let me know how they turn out!