Samoa Cupcakes Recipe

Name: Samoa Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE COCONUT CUPCAKES:; 1 box Chocolate Cake Mix; 1-1/3 cup Water, More Or Less As Directed On Cake Mix Package; 1/2 cups Vegetable Oil, More Or Less As Directed On Cake Mix Package; 3 whole Eggs, More Or Less As Directed On Cake Mix Package; 1 cup Shredded Coconut; _____; FOR THE CARAMEL ICING:; 1/2 cups Butter, Softened; 3 ounces, weight Cream Cheese, Softened; 2 teaspoons Vanilla; 1/4 teaspoons Kosher Salt; 16 ounces, weight Powdered Sugar; 4 Tablespoons Milk, Divided; 15 pieces Caramel; _____; FOR THE CHOCOLATE DRIZZLE:; 1/2 cups Chocolate Chips

Servings: persons

FOR THE CHOCOLATE COCONUT CUPCAKES:
1 box Chocolate Cake Mix
1-1/3 cup Water, More Or Less As Directed On Cake Mix Package
1/2 cups Vegetable Oil, More Or Less As Directed On Cake Mix Package
3 whole Eggs, More Or Less As Directed On Cake Mix Package
1 cup Shredded Coconut
_____
FOR THE CARAMEL ICING:
1/2 cups Butter, Softened
3 ounces, weight Cream Cheese, Softened
2 teaspoons Vanilla
1/4 teaspoons Kosher Salt
16 ounces, weight Powdered Sugar
4 Tablespoons Milk, Divided
15 pieces Caramel
_____
FOR THE CHOCOLATE DRIZZLE:
1/2 cups Chocolate Chips

1
CUPCAKES:
2
Prepared cake mix according to the instructions on the box (using the water, oil, and eggs in the amount directed on the package), and add the shredded coconut to the batter. Pour into cupcake liners, and bake.
3
ICING:
4
Use a mixer to mix first 6 ingredient, using 3 tablespoons of milk. In a separate bowl, melt caramel pieces with remaining 1 tablespoon of milk in the microwave. Stir every 30 seconds until melted (for a total of about 90 seconds). Fold into the rest of the icing mix with a rubber spatula. Ice the cupcakes.
5
DRIZZLE:
6
Melt chocolate chips in a ziplock bag in the microwave. Pull out every 30 seconds and mash chocolate chips around until liquid. Snip the edge of the ziplock bag and drizzle back and forth over the cupcakes.
7
Note: I also tried out a homemade Samoa recipe, and made 'mini' Samoa cookies for the tops of the cupcakes for a little extra drama. I used Wilton's (smallest two) circle fondant cutters to make the mini cookies.

1356

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CHOCOLATE COCONUT CUPCAKES:, 1 box Chocolate Cake Mix, 1-1/3 cup Water, More Or Less As Directed On Cake Mix Package, 1/2 cups Vegetable Oil, More Or Less As Directed On Cake Mix Package, and more.

Yes, Samoa Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Samoa Cupcakes

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