The other day I told you the Tagalong Surprise Cupcakes I posted from my old blog were very similar to what I’d be posting today. Umm, they are extremely similar.
Cookies inside of cupcakes. It’s sort of my thaaang.
When making these cupcakes, I may or may not have eaten a Samoa for the first time because I thought I “didn’t like coconut.” But I figured if I was going to make Samoa cupcakes, I should probably know what one tastes like.
I’m definitely a texture person. If something tastes great, but has a weird texture, I won’t eat it. So, it turns out that, while I think regular coconut has the texture of moist paper, toasted coconut? That stuff is good. I think I’ve always liked the flavor of coconut, but I definitely prefer the crunch.
These secretly-stuffed cakes have a caramel cake base with caramel frosting and are covered in toasty coconut, caramel drizzle, and chocolate ganache. If that isn’t a wonderfully tasty mouthful, then I don’t know what is.
I’ve talked about how delightfully soft Oreos become when you bake them inside of cupcakes, and surprisingly, Samaos have a similar transformation. When I tried it with Tagalongs, the shortbread part of the cookie didn’t really get as soft as I was hoping, but it did create a nice little crunch on the inside of the cupcake. The shortbread at the base of Samoas was somewhere in the middle. It wasn’t Oreo soft, but it was much softer than the Tagalongs. Plus there’s chocolate, caramel, and coconut surrounding it. All inside of a cupcake.
- One box of Samoas (you'll need 12, so you get to eat 2.)
- 1 1/2 cups all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup caramel sauce (I used store bought, you can use your favorite recipe)
- 1/2 cup milk
- 1/2 tsp vanilla
- 1/2 cup butter, room temperature
- 1/4 cup caramel sauce
- 2 1/2 cups powdered sugar
- 1 cup toasted coconut
- caramel sauce for drizzling (I used store bought, you can use your favorite recipe)
- 3/4 cup semisweet chocolate chips
- 3-4 tbsp heavy cream
- Preheat oven to 350 and line a muffin pan with paper liners.
- In one bowl, combine flour, baking soda, and baking powder.
- In another bowl, cream butter on medium-high speed until smooth and creamy. Add sugar and mix until combined.
- Add the egg to the butter/sugar mixture and mix well.
- Next add caramel sauce, milk, and vanilla and mix until incorporated.
- Add half of the flour mixture to the sugar mixture and mix on low speed until just combined. Repeat with the second half of the flour and and mix until completely combined.
- Working one cavity at a time, spoon cake batter into a paper liner, about 1/4 full.
- Place a Samoa on top, and cover with more cake batter until the cavity is 3/4 full. Repeat with the rest of the pan.
- Bake for 17 minutes and check to see if the centers have set. If they're still jiggly, bake for 1-2 more minutes. Or insert a toothpick into the center of the cupcake (you'll also have to get it through the hole in the cookie), or insert it diagonally from one edge of the cupcake into the center. If it comes out clean, they're done!
- Let the cupcakes completely cool on a wire rack before frosting.
- Cream butter on medium-high speed in the bowl of a stand mixer, or bowl + handheld mixer. Cream until fluffy and there are no lumps.
- Add caramel sauce and one cup of powdered sugar. Mix on low speed until just combined, then mix on medium speed until completely incorporated.
- Add the rest of the powdered sugar and repeat.
- If frosting is too thin, add 1/4 cup powdered sugar until desired thickness.
- Transfer frosting to a piping bag fitted with a large star tip.
- Using a double boiler, or a glass or metal bowl over a pot with 1-2 inches of simmering water, stir together chocolate chips and cream.
- Continue stirring until the chocolate chips are almost melted, remove the bowl from heat, and stir until completely melted and smooth.
- If the ganache is too thick to drizzle at this point, add another tablespoon or two of ganache and stir together quickly.
- Once cupcakes have cooled (working one cupcake at a time), frost cupcake, cover in toasted coconut, drizzle with caramel, and drizzle with chocolate ganache.
- Repeat with the rest of the cupcakes!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
They are Samoas. They are not Caramel DeLites, whatever the heck that is. Samoas.