Archive | 10:26 am

Day 324 – Samoa Cupcakes

20 Jun

So, yesterday I went with a lighter, fruitier cupcake.  Today, I dove right back into rich, bold flavors.  And, can you ever go wrong with Samoa Cupcakes (recipe below from Kathleen’s Confections)?  I mean, they’re Girl Scout cookies!  Always a good choice.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are moist and very, very sticky. They have a nice, sweet chocolate flavor. Very even. Not too dark, but not too light.


The caramel is thick and gooey. It has a nice, sweet caramel flavor. A little dark, but not bitter.

Note: Mine came out a lot darker than the original pictures, but it definitely isn’t burnt.


The frosting is fluffy and creamy. It has a sweet, sugary flavor with a mild caramel flavor behind it.


The ganache is thick but creamy. It has a smooth, slightly dark flavor.

Note: It was too thick to just drizzle onto the cupcakes. I put it into a baggie, cut the corner off and pipes rows onto the cupcakes.

Samoa-Cupcake     Mini-Samoa-Cupcake

This cupcake is sugary sweet! Wow!! Having said that…all of the flavors go really well together. They each have a part to play. And it works really well. I feel like it’s slightly more complex than the Girl Scout cookie, and perhaps it doesn’t need to be. But it’s yummy just the same. The caramel and the coconut are great contrasts to the 2 chocolates. The cupcake offers a nice palate, without being too thick or doughy, while the ganache is actually the “heaviest” part of the cupcake.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3 (nothing hard, just lots of parts)
  • TOTAL: 19



Samoa Cupcakes (recipe from Kathleen’s Confections)

Caramel Sauce:

  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/4 to 1 1/2 cups heavy cream
  • 1/2 teaspoon pure vanilla

Chocolate Cupcakes:

  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp butter
  • 1/3 c cocoa powder
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup water
  • 1/4 cup milk

Caramel Buttercream:

  • 1-1/2 sticks butter, room temperature
  • 2-1/2 cups powdered sugar
  • 2 tsp milk
  • 3 tbsp caramel sauce

Chocolate Ganache:

  • 3 oz heavy cream
  • 6 oz bittersweet chocolate (or milk, if that’s your preference), chopped uniformly
  • 1 tbsp butter

For directions visit Kathleen’s Confections.

*Tomorrow: Vanilla Bean Cupcakes*

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