Samoa Cupcakes Recipe

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If you love Samoa Girl Scout Cookies, then be sure to make a batch of these amazing Samoa Cupcakes.

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes, cupcakes

Servings:

Calories: 408kcal

Equipment

cupcake tin
Mixing Bowl

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

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.

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