Samoa Cupcakes
User Reviews
5
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Total Time
2 hrs
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Servings
12 cupcakes
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Calories
405 kcal
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Course
Dessert
Samoa Cupcakes
Description
The recipe involves coating cooled poundcake cupcakes by dipping their tops into melted chocolate mixed with oil for smoothness. After chilling to set the chocolate, a creamy caramel sauce is prepared by simmering butter, brown sugar, heavy cream, and salt until thickened and then flavored with vanilla. This caramel is applied over the chocolate tops, followed by an even sprinkling of toasted sweetened shredded coconut baked until golden, providing a toasted crunch and sweetness.
The contrast between the soft, moist cupcake, the shiny chocolate coating, the gooey caramel, and the toasted, chewy coconut creates a layered eating experience. The chocolate adds a slight bitterness that balances the caramel's sweetness and coconut's richness.
These cupcakes make a distinctive dessert treat that can be served at parties or special occasions where the flavors of Samoa cookies are desired in cupcake form. They can be refrigerated to set the elements before serving and enjoyed slightly chilled or at room temperature.
Ingredients
Cupcakes
- 12 poundcake cupcakes cooled
Chocolate Coating
- 1 cup semi-sweet chocolate chopped and divided (chips or baking chocolate are fine, 6 oz
- 1 tablespoon canola oil divided, 3/4 teaspoon, or vegetable oil
Caramel
- 4 tablespoons butter unsalted, 2 oz
- 1/2 cup brown sugar packed
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Toasted Coconut
- 1 1/2 cup coconut shredded, sweetened
Instructions
Chocolate Coating
- In a small microwave-safe bowl large enough for cupcake dipping, combine 2/3 cup of the chocolate with 1 tablespoon of the oil. Microwave on medium for 30 seconds and stir. Repeat until chocolate is melted and no lumps remain. Stir vigorously until chocolate is shiny and smooth.
- Dip cupcake tops in the chocolate, allowing the excess to run off. Place cupcakes on a tray in the refrigerator to set while you prepare the caramel and coconut.
Caramel
- Combine butter, brown sugar, heavy cream, and salt in a small pot. Cook over medium heat until butter is melted. Stir and bring mixture to a simmer. Set timer for five minutes and simmer (turn the heat down if it begins to boil), stirring occasionally, until thickened and syrupy. Remove from heat and stir in vanilla. Set aside to cool until just barely warm to the touch.
Toasted Coconut
- While your caramel is cooling, preheat oven to 350°F. Cover a baking tray with parchment paper and spread coconut evenly over the surface. Cook for 8-10 minutes, stirring every couple minutes until coconut is just lightly toasted. Don't walk away from your coconut in the oven. It burns quickly!
- Allow coconut to cool for 5-10 minutes.
Assemble
- Pour toasted coconut into the pot of cooled caramel and stir to coat.
- Using a large spoon and your fingers, scoop and arrange the coconut in circles on the top of each cupcake.
- In a small bowl, combine the remaining 1/3 cup of chocolate and 3/4 teaspoon of oil. Microwave on medium for 30 seconds until chocolate is melted, stir and repeat if needed. Pour into a plastic bag (placed over a cup to hold it open), seal the bag and snip off a very small piece of one of the corners. "Pipe" a couple lines on a plate or parchment paper for practice and then pipe vertical lines of chocolate onto each of the cupcakes.
- Place cupcakes in the refrigerator for 15 minutes to allow caramel and chocolate to set.
- Serve and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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