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You are here: Home / Recipes / Desserts / Samoa Cupcakes

Samoa Cupcakes

03/18/16 | Cupcakes, Desserts, Recipes

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Samoa Cupcakes: toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout’s most divisive cookie.

Samoa Cupcakes - Toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout's most divisive cookie. Recipe includes nutritional information and small-batch instructions. From BakingMischief.com

Hello and welcome to the only recipe on the site that is not taste tested and approved by yours truly. We are on our penultimate recipe of my Girl Scout Cookie Cupcake series and have reached the dreaded Samoa Cupcakes week.

Guys, I have a confession: I don’t like shredded coconut. I don’t like shredded coconut on things, so really I don’t like Samoa cookies. But you know what I LOVE? Complete sets of things.

There’s no way I could do a Girl Scout Cookie Cupcake series and leave out one of the most iconic cookies of them all, so for my Samoa Cupcakes, I enlisted some trusted tasted testers and went to work.

Samoas are a crunchy cookie base covered in chocolate, topped with shredded coconut and caramel, and then drizzled with more chocolate. So for these cupcakes, I returned to our pound cake cupcake base. That gets dipped in chocolate. Then we whip up some quick homemade caramel, toast some coconut, spread all that over the cupcakes and top it all a bit more chocolate.

The end result is gorgeous, if I do say so myself. Visually, they are my favorite of all the cupcakes. They look just like giant versions of the cookies and are so cute.

Samoa Cupcakes - Toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout's most divisive cookie. Recipe includes nutritional information and small-batch instructions. From BakingMischief.com

How do they taste? Well, the components by themselves are all delicious. The pound cake and homemade caramel are two of my favorite things to come out of my kitchen. As a whole, according to the taste testers, they are…the best of all the cupcakes.

That’s right, of out of all the cupcakes I slaved over, the ones people (well, the people who like coconut) liked best were these. So if you’re a coconut person, you’re probably going to love these Samoa Cupcakes. If you don’t like coconut, well, they are awfully fun to make and take pictures of. Plus you can eat spoonfuls of the leftover caramel sauce while you do so. 😉

You can find my Tagalong and Do-si-do Cupcakes in the archives, and come back next Friday to see our final cupcake. We’re down to the #1 best-selling Girl Scout cookie, and this cupcake is the one my fellow coconut non-fans liked best…

Samoa Cupcakes - Toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout's most divisive cookie. Recipe includes nutritional information and small-batch instructions. From BakingMischief.com

More Girl Scout Cookie Cupcakes…

Do-si-do Cupcakes

Tagalong Cupcakes

Thin Mint Cupcakes


Samoa Cupcakes

Samoa Cupcakes: toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout's most divisive cookie.
5 from 4 votes
Print
Course: Dessert
Total Time: 2 hours hours
Servings (Hover or Click to Change Yield): 12 cupcakes
Calories: 405kcal
Author: Tracy

Ingredients

Cupcakes

  • 12 Poundcake cupcakes cooled

Chocolate Coating

  • 1 cup (6oz) semi-sweet chocolate chopped and divided (chips or baking chocolate are fine)
  • 1 tablespoon and 3/4 teaspoon canola or vegetable oil divided

Caramel

  • 4 tablespoons (2oz) unsalted butter
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Toasted Coconut

  • 1 1/2 cup shredded sweetened coconut

Instructions

Chocolate Coating

  • In a small microwave-safe bowl large enough for cupcake dipping, combine 2/3 cup of the chocolate with 1 tablespoon of the oil. Microwave on medium for 30 seconds and stir. Repeat until chocolate is melted and no lumps remain. Stir vigorously until chocolate is shiny and smooth.
  • Dip cupcake tops in the chocolate, allowing the excess to run off. Place cupcakes on a tray in the refrigerator to set while you prepare the caramel and coconut.

Caramel

  • Combine butter, brown sugar, heavy cream, and salt in a small pot. Cook over medium heat until butter is melted. Stir and bring mixture to a simmer. Set timer for five minutes and simmer (turn the heat down if it begins to boil), stirring occasionally, until thickened and syrupy. Remove from heat and stir in vanilla. Set aside to cool until just barely warm to the touch.

Toasted Coconut

  • While your caramel is cooling, preheat oven to 350°F. Cover a baking tray with parchment paper and spread coconut evenly over the surface. Cook for 8-10 minutes, stirring every couple minutes until coconut is just lightly toasted. Don't walk away from your coconut in the oven. It burns quickly!
  • Allow coconut to cool for 5-10 minutes.

Assemble

  • Pour toasted coconut into the pot of cooled caramel and stir to coat.
  • Using a large spoon and your fingers, scoop and arrange the coconut in circles on the top of each cupcake.
  • In a small bowl, combine the remaining 1/3 cup of chocolate and 3/4 teaspoon of oil. Microwave on medium for 30 seconds until chocolate is melted, stir and repeat if needed. Pour into a plastic bag (placed over a cup to hold it open), seal the bag and snip off a very small piece of one of the corners. "Pipe" a couple lines on a plate or parchment paper for practice and then pipe vertical lines of chocolate onto each of the cupcakes.
  • Place cupcakes in the refrigerator for 15 minutes to allow caramel and chocolate to set.
  • Serve and enjoy.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

Nutritional Information
Caramel Adapted From: SmittenKitchen
Chocolate Coating Adapted From: Martha Stewart

Small-batch Instructions: This recipe halves cleanly. Depending on the type of bowl you have, you may need to make the entire amount of chocolate so it is deep enough for dipping.

Samoa Cupcakes - Toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout's most divisive cookie. Recipe includes nutritional information and small-batch instructions. From BakingMischief.com

Comments | 26 comments

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Comments

  1. Lisa says

    February 26, 2019 at 5:53 pm

    5 stars
    Great instructions! The only adjustment I made is to use coconut oil in place of the oil for melting the chocolate. The men in my family loved the recipe. The pound cake cupcake is the only homemade cupcake recipe I have made that I like or feel like is worth not buying a box mix!

    So thankful to have found your site with all the small batch recipes!

    Reply
    • Tracy says

      March 1, 2019 at 2:51 pm

      Thanks, Lisa! I’m so glad your family enjoyed the recipe!!

      Reply
  2. Sanita Riker says

    January 24, 2018 at 8:02 pm

    5 stars
    My husband is licking his chops, until I make these. As we speak I’ am making
    the peanut butter cup cakes for my son’s Birthday. Then I will make the coconut
    cupcakes for my husband! Thank-You Tracy. Have a great weekend!

    Reply
    • Tracy says

      January 25, 2018 at 11:01 am

      Hehe, thanks, Sanita!! Hope you also have a fabulous weekend!

      Reply
  3. Jack says

    January 15, 2018 at 2:26 am

    5 stars
    Yummy!!!!

    Reply
    • Tracy says

      January 15, 2018 at 9:34 am

      Thanks, Jack!

      Reply
  4. JP says

    March 7, 2017 at 8:45 am

    Can I make these the day before I need them? If so, should I store them in the refrigerator?

    Reply
    • Tracy says

      March 7, 2017 at 8:53 am

      They can be made the day ahead and stored at room temperature in an air-tight container.

      Reply
  5. Natasha @ Salt & Lavender says

    March 19, 2016 at 7:45 pm

    Ahhhh these look amazing!! You’re very creative 🙂

    Reply
    • Tracy says

      March 20, 2016 at 5:12 pm

      Thanks, Natasha!

      Reply
  6. Valentina says

    March 18, 2016 at 11:24 am

    I’ll happily take your share! These are gorgeous and I’m sure incredibly tasty!

    Reply
    • Tracy says

      March 18, 2016 at 8:00 pm

      You’re welcome to it! 😉 Thanks, Valentina!

      Reply
  7. Taylor Thurston says

    March 18, 2016 at 11:24 am

    These cupcakes are the cutest! I can’t believe you don’t like coconut… it’s one of my favorite flavors! 😉 Thanks for biting the bullet and creating these dreamy cupcakes for those dang coconut lovers out there! 🙂 Definitely pinning!

    Reply
    • Tracy says

      March 18, 2016 at 7:59 pm

      Ha, thanks, Taylor! I like taste of coconut fine, it’s just the texture of the shredded stuff I can’t handle. I even tried a bite of the samoa cookies from the photo shoot to see if I’d outgrown it, and it was an immediate, “NOPE. Still don’t like it.” 😉

      Reply
  8. Jenn says

    March 18, 2016 at 11:01 am

    So decadent! Chocolate, caramel, coconut…some of my favorite flavors together in one!

    Reply
    • Tracy says

      March 18, 2016 at 7:55 pm

      Thanks, Jenn! 🙂

      Reply
  9. peter @feedyoursoultoo says

    March 18, 2016 at 10:59 am

    I love that you created this for a cupcake. YUM!

    Reply
    • Tracy says

      March 18, 2016 at 7:54 pm

      Thank you!

      Reply
  10. Shannon says

    March 18, 2016 at 10:00 am

    WOW! These are beautiful and look so good!

    Reply
    • Tracy says

      March 18, 2016 at 7:54 pm

      Thanks, Shannon!

      Reply
  11. sue|theviewfromgreatisland says

    March 18, 2016 at 10:00 am

    These are ingenious, you’ve outdone the originals!

    Reply
    • Tracy says

      March 18, 2016 at 7:54 pm

      Ah, thanks, Sue!

      Reply
  12. Marsha | Marsha's Baking Addiction says

    March 18, 2016 at 9:12 am

    These samoa cupcakes are super cute, and look so delicious!

    Reply
    • Tracy says

      March 18, 2016 at 7:53 pm

      Thanks so much, Marsha!

      Reply
  13. Dawn at Girl Heart Food says

    March 18, 2016 at 6:08 am

    Oh, I LOVE coconut! I love coconut in food and coconut scented things like candles and lotion so these look totally delicious to me!

    Reply
    • Tracy says

      March 18, 2016 at 7:52 pm

      Thanks, Dawn!

      Reply
5 from 4 votes (1 rating without comment)

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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