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samoa cupcakes

Samoa Cupcakes

Author: Madison Reid
Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Assemble: 30 minutes
Servings: 20
Rich, dense, and moist double chocolate cake topped with homemade caramel sauce, caramel frosting, and gooey caramel-covered coconut.

Ingredients

Cupcake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup hot water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 1/2 tsp vanilla extract

Caramel Sauce

  • 2 cups granulated sugar
  • 1/3 cup water
  • 12 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup half and half
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt

Frosting

  • 1 cup unsalted butter
  • 1 cup caramel sauce
  • 6 cups powdered sugar

Gooey Coconut

  • 1 1/2 cups caramel sauce
  • 1 1/2 cups sweetened coconut
US Customary - Metric

Instructions

Cupcakes

  • Preheat your oven to 325 degrees
  • In a standing mixer, combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Turn the mixer on low and pour the hot water and vegetable oil in. Turn off the mixer after you have poured both in.
  • Add the eggs and stir until just combined.
  • Turn the mixer on low again and pour the buttermilk in. Add the vanilla extract in after.
  • Continue mixing until the batter is smooth.
  • Pour the batter evenly into 20 large cupcake molds lined with cupcake liners
  • Bake for 20 minutes.
  • Remove the cake and allow to cool in the pan. Once cooled, remove from the pan.

Caramel Sauce

  • In a medium sauce pan add the sugar and water, turn the heat on to medium-high and whisk until fully combined
  • Continue whisking as the sugar caramelizes. It takes just under 10 minutes; the sugar will thicken as it cooks and sometimes clumps up, but don't worry! Just be careful not to burn the sugar.
  • When caramelized, you can tell because the sugar is golden brown. Add 1 tablespoon of butter at a time as you whisk.
  • Once the butter is all added, slowly pour half and half of the cream into the bowl while whisking. Be careful; the steam can burn you if you pour it too quickly.
  • Now add the salt and vanilla. Stir until combined. Take off the heat; if you still feel a few sugar clumps in your mixture, pour the sauce through a sieve to catch them, leaving you with perfectly smooth caramel sauce.

Frosting

  • Add the butter, caramel, and powdered sugar in a mixing bowl or standing mixer. Mix until combined.
  • Turn the mixer up to medium-high and whip for 2 minutes.

Gooey Coconut

  • In a small bowl, combine the caramel sauce and coconut and stir until all the coconut is covered.

Assemble

  • Take the cooled cupcakes and top each with a small spoonful of leftover caramel sauce.
  • Spread the caramel frosting on each caramel topped cupcake
  • Spoon on a scoop of gooey caramel on top.
  • Enjoy!

Nutrition

Calories: 651kcal Carbohydrates: 100g Protein: 3g Fat: 29g Saturated Fat: 15g Polyunsaturated Fat: 5g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 69mg Sodium: 332mg Potassium: 123mg Fiber: 2g Sugar: 90g Vitamin A: 666IU Vitamin C: 0.2mg Calcium: 59mg Iron: 1mg
Course: Dessert