Creamy Samoa Cupcakes

These Samoa cupcakes are so rich, chocolatey, creamy, and tasty! It is one of my top cupcakes recipe, which I often make. You will need some time to prepare it (around 40 minutes) and half an hour to cook but it will worth the effort, I promise! Easy to make and delicious, here is the Samoa cupcakes recipe:

Creamy Samoa Cupcakes Recipe

Servings 12 cupcakes


For the cupcakes:

  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 1/2 tablespoons cornstarch
  • 1/8 teaspoon baking soda
  • A pinch of salt
  • 3 tablespoons vegetable oil
  • 1/3 cup unsalted butter
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup buttermilk
  • 1/4 cup milk

For the caramel sauce:

  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 3 tablespoons salted butter
  • 1/4 cup plus 2 tablespoons heavy cream (added into the same cup – so it can be poured all at once)

For the caramel buttercream frosting:

  • 1/4 cup plus 2 tablespoons caramel sauce
  • 1/2 cup butter, at room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

For the topping:

  • 1/4 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 1 cup toasted coconut (slightly crushed into small pieces)



To make the cupcakes:

  • Preheat oven to 350°F/180°C/Gas Mark 4. In a medium bowl, combine together flour, baking powder, baking soda, cornstarch, and salt for 30 seconds; leave aside.
  • Using an electric mixer, beat together ¾ granulated sugar and 1/3 cup butter until pale and fluffy.
  • Pour in vegetable oil and vanilla. Then, apply the eggs one at a time whisking just until blended after each addition. Beat together buttermilk and milk in liquid measuring cup.
  • Working in 3 separate batches and starting and finishing with flour mixture, apply 1/3 of the flour mix followed by 1/2 of the milk mix and combine just until incorporated after each addition.
  • Next, spoon batter into paper lined cupcake cups filling each cup nearly 2/3 full (around 1/4 cup batter in every cup).
  • Place in the oven and bake for 16 to 19 minutes, or just until tester inserted into the center of a cupcake comes out clean. Remove and let them cool in the cupcake tin for 10 minutes then transfer to a wire rack where they can cool completely. In the meantime, prepare the caramel sauce.

To make the caramel sauce:

  • In a saucepan, heat water and sugar over medium-high heat, stirring constantly so the sugar can dissolve.
  • When the mixture gets to a boil, stop stirring and let the mixture boil until it gets a dark amber color. In that moment, immediately apply butter and stir until it melts and removes from the heat.
  • Next, wait 4 seconds and carefully apply the cream into the mixture (be careful because it will bubble).
  • Whisk until smooth; let the caramel cool several minutes then transfer to a glass jar so it can cool entirely. In the meantime, prepare the caramel buttercream frosting.

To make the caramel buttercream frosting:

  • Using an electric mixer, on medium-high speed, beat butter until pale and fluffy. Apply powdered sugar and mix on low until well combined.
  • Fold in 1/4 cup plus 2 tablespoons cooled caramel sauce and vanilla and beat on medium-high speed just until pale and fluffy (add another 1 tablespoon caramel sauce as needed in order to thin if you want).

To assemble the cupcakes:

  • Apply heavy cream and chocolate chips to a small heatproof bowl and heat on 50% power in 30-second intervals until melted and smooth; stir to cool slightly.
  • Next, dip the top of each cupcake in the melted chocolate mix and allow excess to run off; place on a wire rack and let the chocolate cool, around 10 to 20 minutes.
  • Spoon or pipe caramel frosting over the top of each cupcake, then sprinkle with toasted coconut.
  • To finish, drizzle tops with the rest of the chocolate and caramel sauce. You can serve or keep at room temperature.