Samoa Cupcakes


What would the world do without Samoas? For me, there would definitely be a void I’d have a hard time filling. The infamous Samoa Girl Scout cookies are definitely my favorite of the varieties they offer. I have a huge weakness for the Samoa ice cream at the grocery store too, and I may or may not pick out the Samoa cookie pieces when I’m dishing my family’s ice cream up and eat them myself. Let’s keep that a secret. They are probably feeling totally ripped off when they only find 1 cookie piece in their bowl :). I make up for it in other ways though, like making these cupcakes for them. I can manage to share these, I guess. These are my idea of a Samoa cookie in cupcakes form. This begins with a moist vanilla cupcake which is dunked into a thick chocolate ganache, then it’s piped with an unbelievably delicious caramel buttercream frosting which consists of a fair amount of homemade caramel sauce, then it’s sprinkled with perfectly toasted coconut and lastly it’s finished of with a dainty drizzling of the remaining chocolate ganache and caramel sauce (word to the wise, don’t take the caramel sauce off too early or you’ll be missing out on the deep caramel flavor, also careful not to burn it or it will become slightly bitter. Push it to the limit without getting it burned).

Samoa Cupcakes | Cooking Classy

Cupcakes are one of my favorite things to make and post. I love that they are in individual servings, they seem much easier to decorate than a whole cake, they cool quicker than a full cake, and really who doesn’t love a good cupcake? If you like Samoa cookies (if you haven’t tried Samoa cookies, just think chocolate, toasted coconut and caramel over vanilla shortbread) then you’ll love these decadent cupcakes! Enjoy!

Samoa Cupcakes | Cooking ClassySamoa Cupcakes | Cooking ClassySamoa Cupcakes | Cooking Classy


Samoa Cupcakes

Yield: 12 cupcakes

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 2 hours


  • 1 1/3 cups all-purpose flour
  • 2 1/2 Tbsp cornstarch
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter
  • 3 Tbsp vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1/4 cup buttermilk

Caramel Sauce

  • 3/4 cup granulated sugar
  • 3 Tbsp water
  • 3 Tbsp salted butter
  • 1/4 cup + 2 Tbsp heavy cream (poured into the same cup so it can be added all at once)

Caramel Buttercream Frosting

  • 1/2 cup butter , at room temperature (I used 1/4 cup unsalted 1/4 cup salted)
  • 1/4 cup + 2 Tbsp caramel sauce
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract


  • 1 cup chocolate chips (I used 1/2 cup semi-sweet and 1/2 cup milk chocolate)
  • 1/4 cup heavy cream
  • 1 cup toasted coconut , cooled and slightly crushed into smaller pieces


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together 1/3 cup butter and 3/4 granulated sugar until pale and fluffy, occasionally scrapping down the sides and bottom of bowl. Blend in vegetable oil. Add in eggs one at a time mixing just until blended after each addition and adding in vanilla with second egg. Whisk together milk and buttermilk in liquid measuring cup. Working in three separate batches and beginning and ending with flour mixture, add 1/3 of the flour mixture followed by 1/2 of the milk mixture and mix just until combined after each addition. Spoon batter into paper lined muffin cups filling each cup nearly 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 19 minutes until toothpick inserted into center comes out clean. Remove from oven and allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely.
  2. For the Caramel Sauce:
  3. Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
  4. For the Caramel Buttercream Frosting:In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy. Add powdered sugar and blend on low speed until mixture comes together. Add 1/4 cup + 2 Tbsp completely cooled caramel sauce and vanilla and whip on medium-high speed until pale and fluffy (you can add another 1 Tbsp caramel sauce as needed to thin if desired).
  5. To assemble the cupcakes:
  6. Add chocolate chips and heavy cream to a small microwave safe bowl and heat mixture on 50% power in 20 second intervals, stirring after each interval until melted and smooth and stirring well once it's fully melted (about 30 seconds) to cool slightly. Dip tops of cupcakes in melted chocolate mixture and allow excess to run off, the return upright to wire rack and allow chocolate to cool, about 10 - 20 minutes. Pipe caramel frosting over tops then sprinkle with a spoonful of toasted coconut. Drizzle tops with remaining chocolate and caramel sauce. Serve while chocolate is melty or allow to set at room temperature. Store in an airtight container at room temperature.
  7. Recipe Source: Cooking Classy


  • Mimi @ Culinary Couture: These look phenomenal Jaclyn! You have really outdone yourself! September 5, 2013 at 9:08pm Reply

    • Jaclyn: Thanks Mimi! September 6, 2013 at 5:23am Reply

  • Kristy @ Sweet Treats & More: Okay, these look perfect!! Seriously gorgeous photos! September 5, 2013 at 10:19pm Reply

    • Jaclyn: Thanks Kristy :)! September 6, 2013 at 5:23am Reply

  • Chung-Ah | Damn Delicious: Being a huge samoa lover, I am DYING over these gorgeous cupcakes! And that dripping caramel- yes and yes! September 5, 2013 at 10:43pm Reply

  • Laurel: Omg, are you kidding me?! These sound ridiculous, and the next time I feel like baking cupcakes from scratch, this will be the recipe. Dying. September 5, 2013 at 10:51pm Reply

  • Averie @ Averie Cooks: No words. They’re works of ART!! Pinned to my group boards! September 6, 2013 at 2:24am Reply

    • Jaclyn: Thanks Averie :)! September 6, 2013 at 5:22am Reply

  • Katrina @ Warm Vanilla Sugar: I freaking NEED to try these. Delicious! September 6, 2013 at 5:15am Reply

  • Elodie: I don’t know samoa cookies, but your cupcakes look delicious !! *_* September 6, 2013 at 7:42am Reply

  • Jessica @ A Kitchen Addiction: Samoa cookies are my absolute favorite! Love that you turned them into cupcakes! September 6, 2013 at 10:29am Reply

  • Laura @ Lauras Baking Talent: These really do look amazing! Samoas are my by far my favorite girl scout cookie :) September 6, 2013 at 10:49am Reply

  • Kayle (The Cooking Actress): Ohhhhh Samoas are SO amazing, I love how you cupcake-i-fied em! September 6, 2013 at 2:08pm Reply

  • Stacy | Wicked Good Kitchen: Incredible cupcakes, Jaclyn! I just adore Samoas. Beautiful styling and photography! Pinning! September 6, 2013 at 9:02pm Reply

    • Jaclyn: Thanks Stacy! September 7, 2013 at 6:55am Reply

  • sally @ sallys baking addiction: Beautiful Jaclyn. You take the (cup) cake for making the prettiest desserts. I always want to reach right through the screen! Samoas are my favorite Girl Scout Cookie. I had a Samoas donut the other week :) September 7, 2013 at 7:12am Reply

    • Jaclyn: Thanks so much Sally :)! Ahh a Samoa doughnut sounds dreamy! September 7, 2013 at 7:35pm Reply

  • Lucy: I don’t know what to say other than AMAZING! September 7, 2013 at 12:00pm Reply

  • Michele: The cupcakes are cooling, the caramel is cool and I’m getting ready to make the buttercream. I should have these ready to taste in about an hour. Can’t wait! September 7, 2013 at 2:19pm Reply

    • Michele: Done and tasted. INCREDIBLE!! Thanks you, once again, Jaclyn, for a fantastic recipe!! September 8, 2013 at 9:32am Reply

      • Jaclyn: I’m so glad you liked them Michele! Thanks for returning to leave a comment :)! September 8, 2013 at 12:31pm Reply

  • Stephanie @ Eat. Drink. Love.: I love samoas sooo much! These look amazing! Have you tried the coffee cream yet? Sooo good! September 7, 2013 at 9:48pm Reply

    • Jaclyn: Samoa coffee cream!? I didn’t know it existed – I’d be pouring it on my morning oatmeal like crazy :). I’m going to have to look for it! September 14, 2013 at 8:46pm Reply

  • puja sharma: hello…its a fantastic recipe n i would love to make it…but can u pls tell me how much is 1 cup flour and sugar in terms of grams/ oz….i have google n saw that
    1 cup flour=140 gms/5 oz
    1 cup sugar= 200 gms/ 8oz
    do u use this measurements for ur recipes too…pls help…thank u… :-) September 8, 2013 at 3:44am Reply

    • Jaclyn: I don’t have the recipe in grams but I keep telling myself I need to stop being lazy about it and weighing my ingredients after I measure them as I know a lot of bakers outside of the U.S. go by weights (which is probably a better idea anyway as it’s more accurate). For the weights I’d probably go with these here: I hope that helps! September 14, 2013 at 8:53pm Reply

  • Dina: oh yum! they sound great! September 16, 2013 at 7:36am Reply

  • April: I think the buttercream step was missed when assembling the cupcakes. What did you use to pipe it to make it so smooth? September 16, 2013 at 8:28am Reply

    • Jaclyn: It’s mentioned after you dip the cupcakes into the chocolate. I used the Wilton 1A tip, I just hold the tip, a bit away from the cupcake (with the piping tip facing downward) then let the frosting come out while it expands outward over the cupcake – I then also spread over the top slightly to smooth and flatten a bit more. Hope that helps! September 16, 2013 at 11:59am Reply

      • April: Sorry I missed that, I confused that with the caramel sauce, not frosting. Thanks! September 16, 2013 at 1:11pm Reply

        • Jaclyn: No problem :)! September 16, 2013 at 3:42pm Reply

  • Danica: I found your blog by accident and I have to say your recipes are just awesome. I love to cook but looking at your cupcakes makes me want to try my hand at baking some more. I’d eat up the pictures if I could. :) September 30, 2013 at 7:14pm Reply

    • Jaclyn: Thanks for the compliment Danica! I’m so happy you found my blog! October 1, 2013 at 4:59pm Reply

  • jennifer Anderson: Ive just made these, They dont look as neat as yours, but im pretty happy with them. October 2, 2013 at 6:00am Reply

    • Jaclyn: I’m so glad your happy with the end result :)! Thanks for your comment jennifer! October 5, 2013 at 2:17pm Reply

  • Meredith: Just made these… They look as good as they taste!!! March 1, 2014 at 7:55am Reply

    • Jaclyn: Thanks for your review Meredith! I’m so glad you liked them! March 18, 2014 at 8:50pm Reply

  • Soliz: I made these the other day and they were fantastic!! My friends raved about them. I had a friend ask me to make this recipe in cake form and was wondering if you had any suggestions on how to alter the ingredient amounts to do so. March 1, 2014 at 3:58pm Reply

    • Jaclyn: I’m so glad you and your friends liked these cupcakes Soliz! I haven’t tried making it in cake form but I imagine it should work okay. March 18, 2014 at 8:47pm Reply

  • Samoa Cupcakes | It's Meish Time: […] Here’s the link to the original recipe! […] July 27, 2014 at 5:27pm Reply

  • Meisha: I just made these cupcakes and wrote about it on my blog! Giving credit and linking the recipe here of course :) they came out wonderfully! Maybe not as pretty as yours but still super tasty! Thank you for this great recipe! July 27, 2014 at 5:36pm Reply

    • Jaclyn: I’m so glad you liked them Meisha!! August 13, 2014 at 8:57pm Reply

  • Samoa Cupcakes | Glimmered Creations: […] This recipe is from Cooking Classy […] September 6, 2014 at 7:59pm Reply

  • Anne: These are so freaking amazing. Just made them for my mother in laws birthday and they are the best cupcakes I’ve ever made and they taste and look amazing! Well done on a great recipe! September 29, 2014 at 10:47pm Reply

  • Jane: Hi Jaclyn,
    I was wondering if it was a necessity to use a standing paddle mixer, and if a hand mixer could be subbed in? January 8, 2015 at 2:42pm Reply

    • Jaclyn: An electric hand mixer would work great too. I hope you love these Jane! January 8, 2015 at 3:54pm Reply

  • Hanadi: Hi, I was wondering can I use boxed cake? And if yes what flavor? June 11, 2015 at 8:31am Reply

    • Jaclyn: I would use a yellow cake mix but I’d just follow the ingredients on the box then add the frosting/toppings here. August 5, 2015 at 11:00pm Reply

  • Sara: I would recommend mixing the caramel with the coconut and spreading it that way for a closer reminder of the childhood favorites. I would also recommend a less bold ganache. The cookies were not in the bittersweet range. More just sweet. These were great and fun to make. I substituted my favorite yellow cake recipe and enjoyed this caramel butter cream. Thanks for sharing this wonderful creation! August 28, 2015 at 8:13pm Reply

  • Trina and Tina: We made Samoa Brownies yesterday and now trying these are a must! A future Saturday sweet treat for sure! Thanks for sharing your idea! Trina and Tina January 17, 2016 at 7:10am Reply

  • Nicole: I just have a question, I noticed the ingredients list calls for butter milk but I don’t see anywhere in the instructions that it’s used, however I noticed in the instructions it calls for heavy cream but heavy cream isn’t on the list of ingredients….am I missing something or are buttermilk and heavy cream the same thing? They look really good, I just want to make sure i understand before I make them, please educate me, thanks! February 18, 2016 at 7:42pm Reply

  • Chris: I followed the directions to a T, and although this recipe was a little time consuming and they did not come out as pretty as yours.. LOL, the directions were very easy to follow and these cupcakes were FANTASTIC! The cake was not dense like other cupcake recipes I tried and the frosting and choc glaze went perfectly together.. Made it for girls night and they were a HUGE hit with no leftovers! Thank You April 23, 2016 at 8:35am Reply

  • Eden Passante: This is a close comparison to the actual samoa cookie! I love how you can make this year-round when the girl scout cookies aren’t in season. Yum!! September 14, 2016 at 2:53pm Reply

    • Jaclyn: Thanks Eden! September 16, 2016 at 3:03pm Reply

  • Patty P: Was happy to find the recipe, as I am not much of a baker. Must have messed something up though because the cupcakes were sort of dense and bland, and the frosting grainy. Took a really long time to get these done, but fairly pretty in the end. Had to snip the corner off a Ziploc to do the piping and it worked reasonably well if you are in a pinch. Next time, I would buy a boxed cake mix and also try to figure out just what went wrong with my grainy caramel. Thanks for posting! May 29, 2017 at 2:32pm Reply

  • Tracy: What kind of coconut is used for these? I can’t wait to try them! June 4, 2017 at 11:59am Reply

  • Tracy: I made these yesterday and my goodness they are incredible!! They really do taste like the cookie!!! Thank you for sharing the recipe! Could this recipe be doubled or tripled and yield the same results? 🤔Your recipes are the best I’ve tried and I’ve tried lots! I’ll be trying the vanilla bean next! 😊 June 6, 2017 at 8:31am Reply

    • Jaclyn: Thanks Tracy! Glad you loved them! June 13, 2017 at 12:14pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d