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Samoas Cupcakes (Caramel deLites)

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Indulgent chocolate cupcakes infused with creamy coconut milk, crowned with fluffy salted caramel buttercream, golden toasted coconut flakes, and iconic Girl Scout cookies. A showstopping copycat dessert for any celebration.

Ingredients

Scale

Chocolate Coconut Cake Base:

  • 1½ cups cake flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp fine salt
  • 1¼ cups white granulated sugar
  • 10 tbsp salted butter, room temperature
  • 3 large eggs, room temperature
  • 1⅓ cups full-fat canned coconut milk

Caramel Buttercream Frosting:

  • 8 tbsp salted butter, room temperature
  • 2 tbsp salted caramel sauce
  • 4 cups powdered sugar, sifted
  • 2–3 tbsp full-fat canned coconut milk

Toppings & Assembly:

  • ½ cup salted caramel sauce, slightly warmed
  • ½ cup unsweetened shredded coconut, toasted
  • 10–12 Samoas (Caramel deLites) cookies, halved

Instructions

  1. Preheat & Prepare: Heat oven to 350°F (177°C) and line two standard 12-cup muffin pans with paper liners.
  2. Whisk Dry Ingredients: In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt.
  3. Cream Wet Base: In a large bowl or stand mixer, beat 10 tbsp softened butter and granulated sugar on medium until smooth. Beat in eggs one at a time on low.
  4. Mix Batter: Alternate adding the dry flour mixture and 1⅓ cups coconut milk in three batches, mixing on low speed just until combined.
  5. Portion & Bake: Divide batter evenly across 20 cups using a 4-tbsp scoop. Bake for 18–19 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then transfer to a wire rack to cool completely.
  6. Toast Coconut: Add shredded coconut to a dry skillet over medium heat. Stir constantly for 3–5 minutes until over half turns golden brown. Transfer immediately to a plate.
  7. Whip Frosting: Beat 8 tbsp butter and 2 tbsp caramel sauce for 2 minutes on medium. Add powdered sugar and 2 tbsp coconut milk; whip on medium-high for 5–6 minutes until light and fluffy (add 1 extra tbsp milk if needed).
  8. Assemble & Decorate: Pipe frosting onto cooled cupcakes. Drizzle with warmed caramel sauce, scatter toasted coconut on top, and press a halved cookie into the center of each cupcake.

Notes

  • Caramel Temperature: Warm the drizzle for only 10–15 seconds; hot caramel will melt the buttercream.
  • Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Make-Ahead: Cupcake bases can be baked and frozen up to 3 months before frosting.

Find it online: https://cakeshungry.com/samoas-cupcakes/