samoa cupcakes

It’s girl scout season and who doesn’t think Samoa cookies are the best ones?? If you said no, well, I don’t even know what to say to you, haha! I wanted to capture the flavors of the cookie in dessert form, and cupcakes just seemed like a good way to do that. They are obviously a bit different than the cookies – cupcakes aren’t crunchy, and the cookies are – but all the flavor elements are there. Vanilla base, caramel, coconut, and chocolate!

Ingredients
For the Cupcakes

• 1 and 2/3 cup all-purpose flour
• 2 tbsp corn or tapioca starch
• pinch of salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 stick salted butter, softened 1/2 cup
• 1 cup granulated or cane sugar
• 3 egg whites
• 1/2 tsp vanilla
• 1/3 cup full-fat greek yogurt
• 1/2 cup milk I used 2%

For the Salted Caramel Frosting

• 15 tbsp butter
• 3 and 1/2 cups powdered sugar
• 6 tbsp caramel sauce
• 3 tbsp milk

For the Caramel Topping

• 1/2 cup homemade caramel sauce or store-bought
• 1 and 1/4 cups shredded coconut I used sweetened

For the Chocolate Ganache

• 1/3 cup heavy cream
• 3 ounces semisweet chocolate, chopped

Instructions

1. Prep: Line a muffin/cupcake pan with paper liners. Preheat oven to 350 degrees. Make your caramel sauce - my recipe is linked here. 
2. Make the Cupcakes: In a medium bowl, whisk together dry ingredients. In a large mixing bowl, cream the softened butter with mixer until creamy, 2-3 minutes. Add the sugar and cream again until well combined, light and fluffy - about 2 minutes. 
3. Add the egg whites and vanilla and mix until JUST combined. Over mixing will lead to super dense, non-fluffy cupcakes. Add greek yogurt and mix until just combined.  Batter may have some lumps, but that's normal. 
4. Add half the dry ingredients, and mix until just combined. Add half the milk, and mix until just combined. Repeat with remaining dry ingredients, and milk. 
5. For full instructions : bluebowlrecipes.com

Share this post