Samoa Cupcakes
Let me introduce you to Samoa Cupcakes - dense, yet light + fluffy vanilla cupcakes, topped with salted caramel buttercream, a mixture of caramel sauce + coconut, and finished with a drizzle of chocolate ganache.
Servings 14 cupcakes
Calories 609kcal
Ingredients
For the Cupcakes
- 1 and 3/4 cup cake flour see note
- pinch of salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 stick salted butter, softened 1/2 cup
- 1 cup granulated or cane sugar
- 3 egg whites
- 1/2 tsp vanilla
- 1/3 cup full-fat greek yogurt
- 1/2 cup milk I used 2%
For the Salted Caramel Frosting
- 15 tbsp butter
- 4 ounces cream cheese
- 3 and 1/2 cups powdered sugar
- 6 tbsp caramel sauce
- 3 tbsp milk
For the Caramel Topping
- 1/2 cup homemade caramel sauce or store-bought
- 1 and 1/4 cups shredded coconut I used sweetened
For the Chocolate Ganache
- 1/3 cup heavy cream
- 3 ounces semisweet chocolate, chopped
Instructions
- Prep: Line a muffin/cupcake pan with paper liners. Preheat oven to 350 degrees. Make your caramel sauce - my recipe is linked here.
- Make the Cupcakes: In a medium bowl, whisk together dry ingredients. In a large mixing bowl, cream the softened butter with mixer until creamy, 2-3 minutes. Add the sugar and cream again until well combined, light and fluffy - about 2 minutes. Add the egg whites and vanilla and mix until JUST combined. Over mixing will lead to super dense, non-fluffy cupcakes. Add greek yogurt and mix until just combined. Batter may have some lumps, but that's normal. Add half the dry ingredients, and mix until just combined. Add half the milk, and mix until just combined. Repeat with remaining dry ingredients, and milk.
- Bake: Fill muffin papers about 2/3 of the way full with batter. Bake for 16-20 minutes, or until a toothpick inserted into the center of the cupcake comes out with moist crumbs, not wet batter. Let cupcakes cool completely before frosting. (I let them cool in the pan until they won't burn my hands, then I remove them and let them sit on the counter to finish cooling.)
- Make the Frosting: Cream softened butter. Sift in the powdered sugar in two additions, and mix, alternating with the milk. Make sure the caramel sauce is in liquid form (if it's been sitting for a while or in the fridge, gently re-heat it on the stove or in the microwave until pourable). Add caramel and mix until well combined and creamy. If you're waiting to frost the cupcakes for a bit, cover the frosting and chill it in the fridge so it doesn't get too melty at room temp.
- Make the Toppings + Assemble: Add the chopped chocolate to a mixing bowl. Heat the heavy cream in a pot over low heat until hot but not boiling. Pour over the chocolate and stir until melted, then let sit 5-8 minutes. The ganache should be thick enough to drizzle and not run all over the place. You may have to let it set a bit longer to reach that consistency. Use the remaining caramel sauce to make the coconut topping. Stir together the liquid caramel and the coconut flakes. Frost the cupcakes however you desire! I used this piping tip. Add a spoonful of the caramel topping, then drizzle with ganache (I piped mine on with this tip, but that's totally optional!).
- Serve + Store: Enjoy immediately! Store leftover cupcakes in airtight container in the fridge for up to 5 days.
- Make Ahead Tips: Cupcakes can be made a day ahead and kept in an airtight container at room temp. Frosting can also be made a day ahead and stored, covered, in the fridge. Let it come back to room temp a bit before using. Caramel can be made up to a week ahead - store in airtight container in the fridge.
Notes
NOTE: Cake flour produces the most light and fluffy cupcakes so I highly recommend it! If you want to sub for it, you just need all-purpose flour and corn starch - read how to do it here.
Nutrition
Calories: 609kcal