Samoa Cupcakes

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It's that wonderful time of year again!
No, not Christmas . . .
Girl Scout Cookie time!
My order is placed (Samoas and Thin Mints) so now I just have to sit back and WAIT (that is the hard part!).
I was thinking about Samoa cookies the other day and thought that it would be yummy to try a Samoa cupcake, so I started playing around with some of the ingredients and this is what I came up with.
No offense, but they were delicious. I seriously ate them for breakfast. And lunch. :)

Samoa Cupcakes
Ingredients:

Cupcake:
1 (15.25 oz) yellow cake mix
Eggs, oil, and water called for on cake mix box
1 (14 oz) jar caramel syrup (like ice cream topping syrup)

Chocolate Ganache:

1 (12 oz) bag semi-sweet chocolate chips (could also use milk chocolate)
3/4 cup butter
Gooey Coconut Layer:
1 cup evaporated milk
1 cup sugar
3 egg yolks (beaten slightly)
1/2 cup (1 stick) margarine or butter
1 teaspoon vanilla
1 3/4 cup coconut
Directions:
Prepare cake mix as directed on cake mix box (or use your favorite homemade yellow cake mix recipe). Bake as directed and let cool completely.
Once cool, take a small sharp knife and cut a circle in the top of each cupcake that is about the size of a nickel. You will only want to go about a 1-2 centimeters deep. Scoop out the small circle that you have cut. Using a spoon, scoop about 1 teaspoon of caramel syrup ineach cupcake and replace the small piece back on top.
Prepare your ganache by melting chocolate chips and butter in a double boiler or in the microwave (I just microwaved it for 60 seconds and stirred, then microwaved for another 30 seconds and stirred again until it was smooth). Spread ganache on the top of each cupcake.
Mix evaporated milk, sugar, egg yolks, margarine and vanilla together in a sauce pan.  Stir constantly over medium heat until it comes to a slow boil.  Cook, stirring constantly until it thickens - about 10 to 11 minutes (it must be cooked that long).  Remove from heat and stir in coconut.  Let cool completely before spreading on top of ganache.
Drizzle remaining ganache over the top of the gooey coconut mixture and sprinkle with toasted coconut (totally optional).
{Don't know how to toast coconut? It's really easy: Preheat oven to 350ºF. Spread shredded or flaked coconut on a baking sheet and bake, stirring once or twice, until coconut starts to turn golden (which takes about 5 to 10 minutes). If toasting sweetened coconut, check and stir more frequently because the added sugar causes irregular browning.}
Check out our other delicious cupcake recipes:
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  1. Sinea says:

    Camille, I love coconut and chocolate. These cupcakes look sooo good.
    I don’t know if the girls scouts where I live sell the Samoa cookies but I’m going to find out. They sound great, too.
    Thanks for sharing.
    Sinea from Ducks ‘n a Row

  2. SH says:

    I have a ladies night at my place this week and have been looking for a dessert recipe that I haven’t tried before – this looks perfect!

    Sheree
    thehartungs.blogspot.ca

  3. Just found your site from Pinterest. I love this idea! I have to eat Gluten Free so I’m going to try to convert the recipe so it’s safe for me! :) Now I’m excited to look through all your past recipe posts! Thanks for sharing!

  4. Julie says:

    Oh. Yum. I LOVE the Somoa cookies. We’ve already gone through one box at my house. I love these cupcakes. Thanks for sharing on Marvelous Mondays. Carrie and I will be sharing these at tonight’s party. Enjoy your day!

    Julie @ This Gal Cooks

  5. Meagan Avitable says:

    I’m making these right now for an event tomorrow, will I need to refrigerate them once cooled?

  6. Phyllis says:

    I made this as a bundt “poke cake”, the gooey coconut layer was oh so YUMMMMY! DELICIOUS recipe! Thanks for sharing!

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