Archive | 10:18 am

Day 35 – Samoas Cupcakes

4 Sep

First, I wanna shout out to my high school bestie, Erin!!  Happy Birthday, Chicken!!

Now, to business.  I love Girl Scout cookies!  Like…LOVE! I mean, who doesn’t, right?!  So, of course, I wanna try these Samoas Cupcakes (recipe below from Sweet Pea’s Kitchen).

Samoas Cupcake     Mini Samoas Cupcake

These cupcakes are very dense (minis are way too dense), almost tough.  The full-size has a nice chocolate-coconut flavor.  Reminds me a little of a Mounds bar.

Caramel Frosting

This frosting is thick and sticky.  It has a rich, dark flavor to it.  There is no mistaking that this frosting is made from homemade caramel.

Samoas Cupcake     Mini Samoas Cupcake

Together this cupcake is very strong.  The frosting is so strong that you don’t get the chocolate flavor until the very end.  It’s not a bad thing, it’s just an interesting travel through the cupcake.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4.5

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 2.5 (caramel is a bit tedious, but then you have to let it cool for 30-40 minutes, so it’s not exactly a quick process)

– TOTAL: 18.5


Samoas Cupcake (recipe from Sweet Pea’s Kitchen)


For the Cupcakes:
2 cups all purpose flour
3/4 cup natural cocoa powder
12 tablespoons (1 1/2 sticks) butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
4 large eggs, room temperature
1 1/2 cups whole milk

For the Caramel Frosting:
16 tablespoons (2 sticks) unsalted butter
1/2 teaspoon salt
2 cups packed light brown sugar
1/2 cup whole milk
2 teaspoons vanilla extract
4 cups powdered sugar
1 cup sweetened shredded coconut
1/4 cup milk chocolate chips

For directions visit Sweet Pea’s Kitchen.

*Tomorrow: Snickerdoodle Cupcakes*

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