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Samoa Cupcakes

adapted from My Fiance Likes It So It Must Be Good!
Servings 33



  • 2 cups organic sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 large cage free eggs
  • 1 cup buttermilk
  • 1/2 cup 8 Tablespoons unsalted butter, melted
  • 1 Tablespoon vanilla extract
  • 1 cup hot coconut flavored coffee

Coconut Caramel Topping

  • 1 cup 16 Tablespoons unsalted butter
  • 3/4 teaspoon fine sea salt
  • 2 cups dark brown sugar
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 3 cups confectioner's sugar
  • 1 cup sweetened shredded coconut toasted
  • 1/2 cup semisweet chocolate chips



  • Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with paper cups and set aside.
  • In the bowl of a stand mixer, combine dry ingredients for the cupcakes: sugar, flour, cocoa powder, baking powder, baking soda, and salt. Turn the machine on and let it spin on low a few turns to blend it all together.
  • Add to the dry ingredients: eggs, buttermilk, melted butter, and vanilla extract. Beat for until just combined, then turn the machine on low and slowly add the coffee. Mix until just combined. This will be a very thin batter, but don't worry--it works out okay.
  • Using a large cookie scoop, fill cupcake liners about halfway. I ended up with 33 cupcakes from my batch, so be prepared for a lot of them.
  • Bake on the middle rack (up to 2 cupcake pans at a time) for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake!
  • Cool for 10 minutes in the cupcake pan, then transfer to a wire rack to cool completely.

Coconut Caramel Toppping

  • Wash and dry the mixing bowl for your stand mixer. Set aside.
  • In a large, heavy-bottomed sauce pan, melt the butter over medium heat.
  • Add to it the dark brown sugar and salt, stirring constantly until it comes to a boil.
  • Boil for 2-3 minutes, then add the milk. This will bubble up quite a bit, so back away and once the bubbling ceases, stir in the milk, stirring constantly until the mixture returns to a boil.
  • Remove from heat and stir in the vanilla extract.
  • Transfer to the mixing bowl for the stand mixer and set aside to cool about 45 minutes.
  • Meanwhile, toast the coconut. You can either spread it out on a baking sheet and bake at 350 degrees for about 10 minutes, stirring periodically to ensure none of it burns, or in a cast iron pan on the stove, stirring constantly. Transfer to a small bowl and set aside.
  • Once the caramel has cooled, mix in 3/4 cup of the toasted coconut.
  • Add powdered sugar and beat on medium speed for 10 minutes. Warning: this does not get to be a thick frosting you would pipe out, but more like a thick glaze. This is okay.


  • Put the chocolate chips in a zip top bag, leaving the top open, and then put the bag in a microwave safe bowl. Microwave on 50% power for 1 minute, squish contents around a bit, then microwave for another minute at 50% power.
  • Spread topping on top of cupcakes.
  • Snip a small portion of the corner off the bottom of the zip top bag with the melted chocolate chips and make wavy lines across the tops of the cupcakes with it.
  • Sprinkle reserved toasted coconut over the tops of the cupcakes.
  • Store, covered, up to 3 days at room temperature.