Winter, spring, summer, fall. All these seasons are great, but perhaps my most favorite season of the year is Girl Scout cookie selling season. Many of us anxiously await that time of year when delicious Girl Scout cookies will be sold. It is a chance to stock up on favorites. As a mom of three Girl Scouts, I can safely say that one of the most popular sellers are Samoas. And with good reason. Crunchy cookies drizzled in chocolate and toasted coconut and caramel - I mean what's not to love? That famous cookie inspired today's recipe. I present to you The Best Samoa Cupcakes for you to try if you are obsessed with Samoa cookies.
Why these Samoa cupcakes are the best
What makes these cupcakes the best? Well first of all, you'll love how they start out with a base of cake mix and pudding mix. Then there are some unexpected ingredients thrown into the chocolate cupcake, which just serve to really deepen the flavor. And of course each cupcake is topped with a Samoa cookie. So you better find a local Girl Scout and stock up on those cookies.
I'll let you in on a little secret though. If you're reading this and Girl Scout cookie season is over, you can still make these cupcakes with a similar cookie. Now they are not quite as amazing as Samoas, but if you're looking for a good replica that tastes pretty great, might I suggest Keebler Coconut Dreams. You can find them at your local grocery store, and if you can't, I've included a link here where you can purchase Coconut Dreams.
- Devil’s food cake mix
- Instant chocolate pudding mix
- Sour cream
- Vegetable oil
- Coconut Extract
- Instant espresso granules
- Semi-sweet chocolate chips
- Unsalted butter
- Cream cheese
- Powdered sugar
- Unsweetened Cocoa Powder
- Brewed hot coffee
- Chocolate syrup
- Samoa Cookies (or Coconut Dreams)
How to make Samoa cookie cupcakes
Start by preheating the oven to 350 degrees. Line muffin tins with 24 cupcake liners.
Set up your stand mixer with the paddle attachment. You can buy my favorite stand mixer here. Beat together the cake mix and pudding mix, sour cream, oil, eggs, coconut extract, and espresso water mixture.
Beat for about two minutes on medium speed, until well combined.
Distribute the batter evenly into 24 muffin cups. I find the easiest way to do this is to use an ice cream scoop. It's good for more than just ice cream!
Place cupcakes in the oven and bake them for 18-22 minutes. Then remove them from the oven and allow them to cool inside the muffin tins for 10 minutes. Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
As the cupcakes cool you can prepare your frosting.
How to make cream cheese frosting
To make the frosting, melt the chocolate chips in the microwave, stirring every 30 seconds. This process should take you about 1 ½ minutes.
Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream them together until they are a light and fluffy pale yellow.
In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
Add the cooled chocolate and cocoa/coffee mixture to the stand mixer with the creamed butter and cream cheese.
Turn the mixer on to the lowest setting and add gradually add in confectioners sugar, 1 cup at a time. Once the sugar has become incorporated, turn the mixer on high for 1-2 minutes.
You will want to make sure the cupcakes are cool before your frost them. I used a piping bag and tips to frost my cupcakes.
Drizzle some chocolate syrup over the frosted cupcake and top with a Samoa cookie.
Hope you enjoy one of our favorite desserts!
The Best Samoa Cupcakes
- 1 18.25 oz package devil’s food cake mix
- 1 3.4 oz package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs lightly beaten, room temp
- 1 teaspoon pure coconut extract
- 1 tablespoon instant espresso granules dissolved in ½ cup warm water
- Preheat oven to 350°F.
- Line muffin tin with 24 cupcake liners.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake mix and pudding mix, sour cream, oil, eggs, coconut extract, and espresso water mixture.
- Beat for about two minutes on medium speed until well combined.
- Distribute the batter evenly into 24 muffin cups.
- Bake for 18-22 minutes.
- Allow cupcakes to cool inside muffin tins for 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
- As the cupcakes are cooling, prepare your frosting.
- In a microwave safe bowl, melt the chocolate chips in the microwave, stirring every 30 seconds. (should be about 1 ½ minutes total)
- Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream them together until they are a light and fluffy pale yellow.
- In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
- Add the cooled chocolate and cocoa/coffee mixture to the stand mixer with the creamed butter and cream cheese.Turn the mixer on to the lowest setting and add gradually add in confectioners sugar, 1 cup at a time. Once the sugar has become incorporated, turn the mixer on high for 1-2 minutes.
- Make sure cupcakes are cool before frosting.
- Frost using a piping bag and tip and top each cupcake with one Samoa cookie.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can store these in an air tight container for 4 days on the counter or 6 days in the refrigerator.
Wait for the cupcakes to cool off completely before frosting. It can be tempting to frost them right away, but if the cupcakes are even slightly warm the frosting will melt.