Butter, sugar, brown sugar, shredded coconut, chocolate chips, cocoa powder, vanilla—yep, that’s basically a Samoas cookie in cupcake form.

this recipe

You ever have one of those weird days where you’re just… cleaning out the pantry at 3 p.m.? No reason. Just you, the dust bunnies, and a can of expired lentils staring you down. Well, I did. And behind a jar of tahini I haven’t touched since 2022, I found them. A sad, half-eaten sleeve of Samoas cookies. Slightly stale, but still smug in their coconut-caramel perfection.

Instead of eating them (okay, I had one), I got this itch in my brain—what if I made a cupcake that tastes like this? Like, not inspired-by or “has a coconut on top”… but actually feels like biting into a Samoas cookie, only fluffier, warmer, and homemade?

That idea turned into a whole afternoon of baking chaos, butter fingerprints on my phone, and one very confused husband who walked into the kitchen asking, “Are you… trying to recreate Girl Scout cookies from scratch?” Yes, my love. But extra.

Long story short: that little cookie sparked the Samoas Cookies Cupcakes of my dreams. And now I can’t stop making them. Or eating them. Or talking about them, apparently.

Why You’ll Love This Samoas Cookies Cupcakes Recipe?

Look, I don’t say this lightly—but these might be my “if I had to bring one dessert to a potluck for the rest of my life” treat. Bold? Maybe. But hear me out.

They’re soft and chocolatey on the inside (but not too rich, because nobody needs a cupcake that feels like a brownie with commitment issues). Then you’ve got this thick layer of caramel frosting that tastes like someone melted down heaven and whipped it into a cloud. Add in toasted coconut for crunch—real crunch, not the sad chewy kind—and then drizzle the whole thing with melted milk chocolate like you’re the main character in a holiday baking show.

If that doesn’t sell you, I don’t know what will. Unless you’re a Thin Mints person. In which case… are we even friends?

Ingredient Notes:

Not gonna lie—this isn’t one of those “5 ingredients and done” recipes. But every single item here has a job, and I’m a little obsessed with how it all comes together.

• Flour & Cocoa Powder: These are the backbone. The flour keeps everything fluffy, and the cocoa adds just enough chocolatey depth without taking over the whole show.

• Butter (both salted and unsalted): Because we’re not playing. Salted goes in the cake for balance, unsalted goes in the frosting so we don’t end up with a salty sugar bomb.

• Brown Sugar: Not optional. This is what gives the frosting its caramel, molasses-y personality. White sugar could never.

• Coconut Extract: Just a little goes a long way. I once added too much and it tasted like a candle. Learn from me.

• Shredded Coconut: Toast it. Please. Don’t skip this or you’ll be mad later. It smells like summer and adds the best texture.

• Milk Chocolate Chips: I tried dark chocolate once and honestly? It fought with the caramel. Milk chocolate melts smoother and plays nicer here.

• Powdered Sugar: The unsung hero of frosting. You’ll be tempted to add more than the recipe says, but hold back until you’ve tasted it.

How To Make Samoas Cookies Cupcakes?

Let’s be honest. This isn’t a 15-minute miracle bake. But you will feel like a baking wizard once you’re done. I promise.

Step 1: Preheat + Prep

Oven goes to 350°F. Line your muffin pan with paper liners. Or don’t. But good luck scraping baked batter off a muffin tin.

Step 2: Dry Team

Whisk together your flour and cocoa powder in a bowl. It’s basic prep stuff, but don’t skip it—you don’t want weird lumps later.

Step 3: Cream Everything

Now comes the mixer moment. Cream your butter (salted), sugar, baking soda, vanilla, and coconut extract until it’s fluffy like buttercream. Add your eggs one by one. Yeah, it’s tedious. But it’s worth it.

Step 4: Milk & Flour Tag-Team

Alternate adding your dry mix and milk in about three parts. This is when it all starts to look like real cake batter and less like a hot mess.

Step 5: Fill + Bake

Scoop the batter halfway into your liners. Not 3/4. Not full. Half. Bake for 20–22 minutes. Check with a toothpick and don’t pretend you don’t use a skewer from the junk drawer instead.

Once they’re out, tilt them sideways in the pan. This feels weird. Do it anyway. Cool for 10 minutes, then move to a rack.

Step 6: Toast the Coconut

Spread your coconut on a sheet pan and bake it at 350°F for about 10 minutes. Stir it halfway through. Watch it like it owes you money—it burns fast.

Step 7: Caramel Frosting Drama

Melt butter (unsalted) in a pan, toss in brown sugar and salt, and bring it to a boil while stirring like a madwoman. Let it simmer for 2 minutes. Add milk. Bring it back to a boil. Then? Walk away. I mean it. Let it cool for 30–40 minutes. Don’t try to shortcut this.

Step 8: Fluffy Frosting Time

Beat that cooled caramel mix with powdered sugar until it’s fluffy. If it’s too thick, add a splash of milk. Too thin? More sugar. You got this.

Step 9: Melt & Drizzle

Melt your chocolate chips in the microwave. Stir every 15 seconds so you don’t scorch it. We’re not animals.

Step 10: Assemble Like a Baking Diva

Pipe your frosting in swirls, drizzle the chocolate like you’re Jackson Pollock, and throw on that golden coconut like edible glitter. Stand back. Admire your creation. Try not to cry.

Storage Options:

If somehow you have cupcakes left, you’ve got options. Keep them in an airtight container at room temp for 3–4 days. If your house runs hot like mine in August? Fridge ’em. Just let them come back to room temp before serving so the frosting isn’t stiff and sad.

You can also freeze the cupcakes (no frosting) for a couple months. Just wrap them up tight. When the craving hits? Thaw, frost, devour.

Variations and Substitutions:

You know life’s messy. Sometimes you’re out of stuff. Here’s what I’ve tried:

• No coconut extract? Vanilla works. Almond’s fun too—kind of nutty-cookie vibes.

• Going dairy-free? Use a vegan butter and a non-dairy milk. Coconut milk is extra good here.

• Gluten-free life? 1:1 GF flour blends work, but expect a slightly denser texture. Still yum.

• Salted caramel twist? Add a pinch of flaky salt right on top. Instant fancy.

• Not a milk chocolate fan? Go dark if you must. I won’t judge. Much.

What to Serve with Samoas Cookies Cupcakes?

So you made these beauties. Now what?

• Coffee: Always. A dark roast balances the sweetness.

• Vanilla Ice Cream: On the side. Or under. I don’t make the rules.

• Berries: Strawberries and coconut? A weirdly perfect combo.

• Milk: I mean… it’s basically a cupcake law.

Frequently Asked Questions:

Can I make these ahead?
Yup! Bake the cupcakes the day before, frost them fresh the next morning. Or frost them ahead and hope nobody sneaks one at midnight. (Spoiler: they will.)

Can I use store-bought caramel frosting?
Technically yes. Emotionally? No. It won’t have that depth and richness that makes these special. But I get it—life happens.

Do I really need to tilt the cupcakes to cool?
It sounds ridiculous, I know. But it actually helps them cool evenly and keeps the tops soft. It’s a weird little hack I learned from a baker friend and it works.

If you’ve ever loved a Samoas cookie even a little, you’ve got to try these Samoas Cookies Cupcakes. I poured my sugar-coated heart into these, and I hope they bring you the same joy they brought my very skeptical (and now obsessed) family.

Try ’em, tweak ’em, tell me all about it—burnt coconut drama and all.

Keep the Flavor Coming – Try These:

Cheesy Spinach and Mushroom Quiche

Korean Corn Cheese

Deliciously Tender Melt In Your Mouth Chicken

Samoas Cookies Cupcakes

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Chocolate cupcakes topped with rich caramel frosting, toasted coconut, and a milk chocolate drizzle—these Samoas Cookies Cupcakes capture all the flavor of the classic Girl Scout cookie in an indulgent homemade treat.

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Servings

Ingredients

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For the Chocolate Cupcakes:

• 2 cups all-purpose flour
• ¾ cup natural cocoa powder
• 1½ sticks 12 tablespoons salted butter, room temperature
• 1¾ cups granulated sugar
• ½ teaspoon salt
• 1½ teaspoons baking soda
• 2 teaspoons vanilla extract
• ½ teaspoon coconut extract
• 4 large eggs room temperature
• 1½ cups whole milk

For the Caramel Frosting:

• 2 sticks 16 tablespoons unsalted butter
• ½ teaspoon salt
• 2 cups packed brown sugar
• ½ cup whole milk
• 2 teaspoons vanilla extract
• 4 cups powdered sugar

Toppings:

• 1 cup sweetened shredded coconut
• ¼ cup milk chocolate chips

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Instructions

 

Prepare the oven and baking pans.

1. Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners and set aside.

Combine the dry ingredients.

1. In a medium-sized mixing bowl, whisk together the all-purpose flour and cocoa powder until fully combined.

Cream the butter and sugar.

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature salted butter, granulated sugar, baking soda, salt, vanilla extract, and coconut extract on medium-high speed for 3 to 4 minutes, or until the mixture is light and fluffy.

Incorporate the eggs.

1. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure thorough mixing.

Alternate dry ingredients and milk.

1. With the mixer on low speed, alternate adding the flour-cocoa mixture and the milk in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.

Fill and bake the cupcakes.

1. Divide the batter evenly among the cupcake liners, filling each about halfway full. Bake for 20 to 22 minutes, rotating the pans halfway through. The cupcakes are done when a toothpick inserted into the center comes out clean.

Cool the cupcakes.

1. Once baked, tilt each cupcake slightly within the muffin pan so they rest at an angle, allowing them to cool for 10 minutes. Then, transfer the cupcakes to a wire rack to cool completely.

Toast the coconut.

1. Spread the shredded sweetened coconut evenly on a rimmed baking sheet. Bake at 350°F for approximately 10 minutes, stirring frequently, until golden brown. Set aside to cool.

Prepare the caramel frosting.

1. In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and salt. Bring the mixture to a gentle boil while stirring constantly. Reduce the heat and simmer for 2 minutes until the sugar is dissolved. Stir in the milk and return to a boil. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to lukewarm temperature, about 30 to 40 minutes.

Whip the frosting.

1. Transfer the lukewarm caramel mixture to the bowl of a stand mixer fitted with the paddle attachment. Gradually add the powdered sugar and beat on medium-high speed for 3 to 4 minutes, until the frosting is light and fluffy. Adjust the consistency with a small amount of milk or powdered sugar as needed.

Melt the chocolate.

1. Place the milk chocolate chips in a microwave-safe bowl and heat for 30 seconds. Stir well and continue heating in 10-second intervals until smooth and drizzle-ready.

Decorate the cupcakes.

1. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe a spiral of frosting on each cooled cupcake. Drizzle the tops with melted chocolate and garnish with toasted coconut.

Notes

To make these cupcakes gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that includes xanthan gum. Be sure to check that all other ingredients, including the cocoa powder and shredded coconut, are certified gluten-free. The texture may be slightly more delicate, but the flavor remains just as rich and satisfying.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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