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Samoa Cupcakes Recipe

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4.3 from 2 reviews

Samoa Cupcakes are a decadent treat inspired by the popular Samoa cookies, featuring moist chocolate coconut cupcakes filled with a caramel coconut center, topped with a luscious brown sugar frosting and finished with toasted coconut and dark chocolate drizzle. These cupcakes combine rich chocolate and creamy dulce de leche with tropical coconut flavors for a delightful indulgence perfect for any occasion.

Ingredients

Cupcakes:

  • 1 1/2 cup milk
  • 1/2 cup shredded coconut
  • 2 tbsp coconut milk powder
  • 2 cup cake flour
  • 3/4 cup unsweetened natural cocoa powder
  • 3/4 cup unsalted butter, room temperature
  • 1 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 4 large eggs, room temperature

Filling:

  • 2 cups dulce de leche
  • 1 1/2 cups finely shredded toasted coconut

Frosting:

  • 1 cup unsalted butter
  • 1/2 teaspoon salt
  • 2 cup packed brown sugar
  • 1/2 cup milk
  • 2 teaspoon vanilla extract
  • 5 cup powdered sugar

Topping:

  • 1 cup toasted coconut
  • 4 ounce dark chocolate, coarsely chopped
  • 3 tablespoon heavy cream
  • 1 tablespoon unsalted butter, room temperature

Instructions

  1. Prepare Cupcake Batter: Preheat oven to 350°F. Line a muffin pan with paper liners. In a small saucepan, combine milk, shredded coconut, and coconut milk powder. Heat to simmer over medium-low, then remove and infuse for at least 30 minutes. In a separate medium bowl, whisk flour and cocoa powder and set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together butter, sugar, salt, baking soda, vanilla extract, and coconut extract until fluffy and light.
  3. Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition.
  4. Combine Mixtures: Gradually add in thirds the flour mixture alternating with half portions of the infused milk and coconut mixture, starting and ending with the flour. Scrape bowl sides and bottom during mixing.
  5. Develop Batter Structure: Increase mixer speed to medium-high for about 1 minute to develop good structure, then scoop batter into liners filling each about half full.
  6. Bake Cupcakes: Bake 20 to 22 minutes until a toothpick inserted comes out with a few moist crumbs. Remove from oven and tilt cupcakes at an angle in pan. Cool 10 minutes, then transfer to a rack to cool completely.
  7. Prepare Filling: Microwave dulce de leche in 20-30 second intervals, stirring until smooth and slightly thinned. Combine with toasted coconut and fill a piping bag fitted with a wide tip.
  8. Fill Cupcakes: Pipe about 1 1/2 to 2 tablespoons of the caramel coconut mixture into the center of each cupcake. Avoid overfilling to prevent cracking.
  9. Make Frosting Base: Melt butter in a heavy 2-quart saucepan, stir in salt and brown sugar, and bring to a boil while stirring constantly. Simmer on low for 2 minutes until sugar dissolves.
  10. Add Milk and Cool: Stir in milk, return to boil stirring constantly, then remove from heat and cool to lukewarm (30-40 minutes), stirring occasionally.
  11. Finish Frosting: Stir in vanilla, then gradually beat in powdered sugar until smooth, creamy, and thick enough to hold shape when piped. Adjust consistency with milk or sugar as needed.
  12. Frost Cupcakes: Pipe the frosting evenly onto the cooled cupcakes.
  13. Apply Topping: Fill a shallow dish with toasted coconut. Invert cupcakes and press tops lightly into coconut so frosting flattens slightly and coconut adheres. Return cupcakes upright to cooling rack.
  14. Prepare Chocolate Drizzle: Place chopped dark chocolate in heatproof bowl. Bring heavy cream to simmer and pour over chocolate. Let stand 1 minute, whisk until smooth, then whisk in butter until incorporated. Cool slightly.
  15. Decorate Cupcakes: Drizzle or pipe chocolate stripes over the top of the frosted cupcakes.
  16. Store: Store cupcakes in an airtight container at room temperature for best freshness.

Notes

  • To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes until golden and fragrant, stirring occasionally to prevent burning.
  • Ensure eggs and butter are at room temperature for best mixing and texture.
  • Do not overfill cupcake liners to avoid overflowing during baking.
  • The filling must be piped carefully to prevent cracking the cupcakes.
  • Frosting consistency can be adjusted by adding more milk to thin or powdered sugar to thicken.
  • Chocolate ganache drizzle should be slightly cooled but still pourable for easy decorating.
  • Leftover toasted coconut can be stored in an airtight container to maintain freshness.
  • These cupcakes are best consumed within 2-3 days for optimal texture and flavor.

Find it online: https://miracooking.com/samoa-cupcakes-recipe/