Whip up a batch of sweet joy with your favorite Girl Scout cookies to make Samoas Cupcakes!
It is ALWAYS a good idea to buy Girl Scout cookies. Your purchase supports girls learning how to be business savvy entrepreneurs. They learn about hard work, commitment, goal setting and money earning. There might be reasons that you don’t necessarily love the entire program but HEY, buying the cookies makes a difference for the GIRLS you meet selling them – and that matters. BONUS -buy extra boxes to use in recipes like this one.
About Samoas Girl Scout Cookies
There is a giant thing that we can thank girls of the 1970s for (my era to be exact) and that is for welcoming in the wonder of caramel, coconut, and chocolate in massed-produced, girl scout cookie form. During the 1970s there was massive growth in both participation and cookie sales, which soon led to the creation of a this brand new cookie. As NBC reports, the Samoa was officially introduced in 1976, although Little Brown Bakers claims they were born as early as 1974. Regardless of the exact date, Samoas quickly became one of the most popular cookies. In 2010, they made up as much as 19 percent of sales, despite being one of the younger cookies. As a Girl Scout leader and a Cookie Mom, I can tell you that Samoas are second in sales to the oh so popular Thin Mint!
Ingredients for Samoas Cupcakes
For the cupcakes –
- 12 T. unsalted butter, softened
- 1 ½ c sugar
- 3 eggs
- 1 ¼ c sour cream
- 1 T vanilla
- 2 ¼ flour
- 4 T cornstarch
- 1 t baking powder
- ½ t baking soda
- ½ t salt
For the Ganache –
- 1 c semi-sweet chocolate
- ½ c heavy cream
- For the frosting –
- 1 c unsalted butter, softened
- 4 c powdered sugar
- ½ c caramel sauce
- 1 t vanilla
To Decorate –
- 12 Samoa cookies, cut in half
- 1 c coconut flakes
Directions for Girl Scout Cookie Samoas Cupcakes
Preheat the oven to 350 degrees. Line your muffin tin(s) with cupcake liners, set aside.
For the cupcakes – in the bowl of a stand mixer, combine the butter and sugar. Cream until combined.
Add in the eggs, vanilla and sour cream. Mix until smooth.
In a small bowl, combine the flour, cornstarch, salt, baking powder and baking soda. Whisk to combine. Add the dry ingredients to the bowl of the stand mixer. Mix thoroughly – scraping the sides often.
Use a small ice cream scoop or a ¼ cup measuring cup to divide the batter equally between each cupcake liner.
Bake in the preheated oven for 14-16 minutes or until slightly browned and the center is set. Allow the cupcakes to cool completely before decorating.
For the ganache – in a small bowl, combine the chocolate chips and heavy cream. Heat in the microwave for 30 seconds at a time and stir until smooth. Allow to cool until ready to decorate the cupcakes.
For the toasted coconut – line a baking sheet with parchment and spread the coconut in an even layer. Once the cupcakes have been removed from the oven, place the coconut on the middle rack in the oven. Bake for only 3-5 minutes or until the outside edge of the coconut is golden brown. Watch slowly, the coconut can burn quickly. Allow to cool until ready to decorate.
For the frosting – in the bowl of a stand mixer, combine the softened butter, vanilla and about half of the powdered sugar. Mix on low speed until combined.
Add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and mix for an additional minute or two, until the frosting is fluffy and smooth.
Add in the caramel sauce and mix thoroughly – scraping the sides often.
Transfer the frosting to a piping bag fitted with a large star tip. Set aside until ready to decorate.
Cut each Samoa cookie in half using a sharp knife. You’ll need one half cookie for each cupcake.
To assemble – invert the cupcake and dip the top into the chocolate ganache, just enough to create a thin layer. Allow to set for about 10 minutes before finishing the assembly.
Transfer the remaining chocolate ganache to a piping bag. Set aside until ready to use.
After the 10 minute rest time to create a film on the ganache, pipe a large mound of frosting on top of each cupcake, right in the center so you can still see the chocolate ganache.
Insert one half of a Samoa cookie into the frosting. Press gently to adhere the cookie in place.
Cut a small hole in the end of the chocolate ganache piping bag and quickly drizzle some chocolate over the frosted cupcakes.
Immediately sprinkle with the toasted coconut so that it sticks to the chocolate better.
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XOXO,
Laura
Samoas Cupcakes
Ingredients
- For the cupcakes -
- 12 T. unsalted butter, softened
- 1 ½ c sugar
- 3 eggs
- 1 ¼ c sour cream
- 1 T vanilla
- 2 ¼ flour
- 4 T cornstarch
- 1 t baking powder
- ½ t baking soda
- ½ t salt
- For the ganache -
- 1 c semi-sweet chocolate
- ½ c heavy cream
- For the frosting -
- 1 c unsalted butter, softened
- 4 c powdered sugar
- ½ c caramel sauce
- 1 t vanilla
- To decorate -
- 12 Samoa cookies, cut in half
- 1 c coconut flakes
Instructions
Preheat the oven to 350 degrees. Line your muffin tin(s) with cupcake liners,
set aside.
For the cupcakes - in the bowl of a stand mixer, combine the butter and sugar. Cream until combined.
Add in the eggs, vanilla and sour cream. Mix until smooth.
In a small bowl, combine the flour, cornstarch, salt, baking powder and baking soda. Whisk to combine. Add the dry ingredients to the bowl of the stand mixer. Mix thoroughly - scraping the sides often.
Use a small ice cream scoop or a ¼ cup measuring cup to divide the batter equally between each cupcake liner.
Bake in the preheated oven for 14-16 minutes or until slightly browned and the center is set. Allow the cupcakes to cool completely before decorating.
For the ganache
in a small bowl, combine the chocolate chips and heavy cream. Heat in the microwave for 30 seconds at a time and stir until smooth. Allow to cool until ready to decorate the cupcakes.
For the toasted coconut -
line a baking sheet with parchment and spread the coconut in an even layer.
Once the cupcakes have been removed from the oven, place the coconut on
the middle rack in the oven. Bake for only 3-5 minutes or until the outside edge of the coconut is golden brown. Watch slowly, the coconut can burn quickly. Allow to cool until ready to decorate.
For the frosting - in the bowl of a stand mixer, combine the softened butter, vanilla and about half of the powdered sugar. Mix on low speed until combined.
Add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and mix for an additional minute or two, until the frosting is fluffy and smooth.
Add in the caramel sauce and mix thoroughly - scraping the sides often.
Transfer the frosting to a piping bag fitted with a large star tip. Set aside until ready to
decorate.
Cut each Samoa cookie in half using a sharp knife. You’ll need one half cookie for each cupcake.
To assemble - invert the cupcake and dip the top into the chocolate ganache, just enough to create a thin layer. Allow to set for about 10 minutes before finishing the assembly.
Transfer the remaining chocolate ganache to a piping bag. Set aside until ready to use.
After the 10 minute rest time to create a film on the ganache, pipe a large mound of frosting on top of each cupcake, right in the center so you can still see the chocolate ganache.
Insert one half of a Samoa cookie into the frosting. Press gently to adhere the cookie in place.
Cut a small hole in the end of the chocolate ganache piping bag and quickly drizzle some chocolate over the frosted cupcakes.
Immediately sprinkle with the toasted coconut so that it sticks to the chocolate better.
Notes
Difficulty: Easy
Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.