Samoa Cupcakes

Fall semester began last week, which meant that my first official day back to work after summer break happened to be on our birthday. Even though Jen and I had already baked our own birthday cake, I decided to make some birthday cupcakes for myself to share with my colleagues as well. The difficult part was deciding what kind to make!

Looking at one of my Pinterest boards, I finally decided to make these Samoa Cupcakes. Why? Well, I love Girl Scout cookies and Samoas are my favorite (which is strange because I’ve always claimed that I don’t like coconut although that is changing as I get older). I made Homemade Samoas a couple years ago and it was time to cross these Samoa Cupcakes off my must-make cupcake list.

Samoa Cupcakes

These cupcakes definitely exceeded my expectations!  Even though they had a few layers, they really weren’t that difficult to make. They consist of a shortbread cookie base, chocolate cupcake, caramel coconut ganache, and a coconut/caramel topping. To save time, I used store bought shortbread cookies, although I did make homemade vanilla bean caramel sauce. I love the vanilla bean flecks throughout the caramel – yum!

Samoa CupcakesVanilla Bean Caramel Sauce

The topping, which resembles a Samoa cookie was my favorite part!

Samoa CupcakesSamoa Cupcakes

I received several compliments on these cupcakes. One colleague even said “I’d pay lots of $$$ for these cupcakes. You’re a talented chef!” So nice hearing things like that! My colleagues always ask how I have time, with two small kids, to bake so often. I tell them that it is what I love to do and acts as my stress reliever. I also just love the satisfaction of making something from scratch. Getting to eat all the homemade goodies I bake isn’t too bad either!


Samoa Cupcakes

For the cupcakes:
Shortbread cookies (I used Keebler Sandies Simply Shortbread cookies – they were the perfect size)
6 T Dutch-process cocoa powder
6 T hot water
1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
12 T unsalted butter, at room temperature
1 cup plus 2 T sugar
2 large eggs
2 tsp vanilla extract
½ cup sour cream

Posted by at August 29, 2014
Filed in category: Cupcakes, Dessert, Food,

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