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Girl Scout Samoa Cookie Cupcakes

The chocolatey, coconutty goodness you love about Samoa Girl Scout cookies, now in cupcake form.


  • Cupcakes
  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • Chocolate sauce to drizzle
  • Frosting
  • 1/2 batch fluffy chocolate buttercream frosting
  • Girl Scout Samoa Cookies
  • For the cookie
  • 165 grams all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 250 grams butter, at room temperature
  • 50 grams cup sugar
  • 1/2 teaspoon vanilla extract
  • Up to 2 tablespoons milk
  • For the topping
  • 90 grams shredded coconut (sweetened or unsweetened)
  • 175 grams good-quality chewy caramels, unwrapped
  • 3 tablespoons milk
  • 1/4 teaspoon salt
  • 170 grams ounces dark or semisweet chocolate (chocolate chips are fine)


  1. To Make the cookies
  2. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  3. In a bowl, combine the flour, baking powder, and salt. In a second, larger bowl with an electric mixer, beat together the butter and sugar until light and fluffy. Reduce the speed to low and mix in the flour mixture until combined. Add the vanilla and combine. The dough should come together into a soft, not-too-sticky dough. If the dough isn't coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball. It's possible you may not need to add any milk at all. If the dough is impossibly sticky, sprinkle with a bit of flour.
  4. Divide the dough into 2 or 3 portions. Roll out each portion between large pieces of wax or parchment paper to a thickness of no more than 1/4 inch. Transfer the dough and parchment to the refrigerator to chill for 10 to 15 minutes.
  5. Use a 5 centimeters (1 1/2-inch) cookie cutter to cut dough rounds. If you wish to make your cookies exact replicas of the original Samoa, cut a smaller hole in the centre of each cookie using a knife, the end of the handle on a wooden spoon, or any other small round device that you can find in your kitchen. Transfer the rounds to the prepared baking sheets.
  6. Bake the cookies for 10 to 12 minutes, until the bottoms are lightly browned and the cookies are set. Cool them for a few minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.
  7. Make the topping
  8. Reduce the oven temperature to 300°F ( 150°C). Line another baking sheet with parchment.
  9. Spread the coconut evenly on the baking sheet and toast, stirring every 5 minutes, until the coconut is golden, about 20 minutes total. Cool the coconut on the sheet, stirring occasionally, until it cools to room temperature. Set aside.
  10. Combine the caramels, milk, and salt in a large microwave-safe bowl. Heat on high power for 3 to 4 minutes, stopping to stir it a few times to ensure the caramels melt evenly. When the mixture is smooth, fold in the toasted coconut. Using a small metal offset spatula, spread the topping onto the cooled cookies, using 2 to 3 teaspoons per cookie. If the caramel becomes too firm to work with, reheat it in the microwave for a few seconds. Let the cookies set.
  11. Place the chocolate, coarsely chopped or broken into pieces, in a small microwave-safe bowl. Heat on high power in 20-second intervals, stirring to prevent scorching. Dip the base of each cookie into the chocolate, scraping it along the edges of the bowl to smooth it, and then place on parchment or wax paper to set. Transfer any remaining chocolate into a piping bag or a resalable plastic bag with one corner snipped off. If necessary, melt additional chocolate. Drizzle chocolate stripes on top of the cookies. Let the cookies set or, to hasten the process, transfer them to the refrigerator. If any cookies make it to the end of the day, store them in an airtight container.
  12. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  13. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  14. Next, add milk and eggs in a jug and whisk until well combined.
  15. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  16. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  17. Core the centre of each cupcake and fill with Samoa filling. Fit the end of a piping bag with a Wilton 6B tip and frost in a double donut swirl. Drizzle with chocolate and finish off by placing a Samoa cookie on top.