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It’s that wonderful time of year again! 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 Recipe
If you love Samoa Girl Scout Cookies, then be sure to make a batch of these amazing Samoa Cupcakes.
Serving
Ingredients
Cupcake
- 15.25 ounces yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 14 ounces caramel syrup
Chocolate Ganache
- 12 ounces semi sweet chocolate chips
- ¾ cup butter
Gooey Coconut Layer
- 1 cup evaporated milk
- 1 cup sugar
- 3 eggs, yolks, beaten slightly
- ½ cup butter, (or margarine)
- 1 teaspoon vanilla
- 1 ¾ cups coconut
Equipment
Instructions
- 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 in each 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).
Notes
How to make your own toasted coconut:
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.
Nutrition
Calories: 408 kcal · Carbohydrates: 42 g · Protein: 5 g · Fat: 26 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 70 mg · Sodium: 321 mg · Potassium: 225 mg · Fiber: 2 g · Sugar: 22 g · Vitamin A: 403 IU · Vitamin C: 1 mg · Calcium: 83 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Mmm these look delectable, can’t wait to try! Thanks for sharing 🙂
Sincerely,
Happy Valley Chow
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
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
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!
Samoas are my absolute favorite Girl Scout cookies! These cupcakes look amazing! 🙂
Thank you so much for linking up with Marvelous Mondays this week.
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
Wow. These look divine. You’re so clever.
Yum!! These sound amazing!! Genius!
These look so yummy! I think I might try making them as a “poke cake” instead. A slightly lazier way but equally delicious I’m sure! Thanks for the recipe!
I’m making these right now for an event tomorrow, will I need to refrigerate them once cooled?
They should be fine not refrigerated. But refrigeration won’t hurt them.
I made this as a bundt “poke cake”, the gooey coconut layer was oh so YUMMMMY! DELICIOUS recipe! Thanks for sharing!