Samoa Cupcakes

Girl Scout cookie season. Adorable girls trying to sell cookies outside everywhere you go. Worse yet if your nieces, friends or neighbors are calling, trying to sell you a box or two. Saying no breaks your heart a little every time, but not just because you feel bad for the kids. You know those cookies are heavenly. What is it about girl scout cookies that are so irresistible? If you can keep a box in your house for long, then you need to share your secret.samoa top view

This year I have been inspired to create a line of posts dedicated to the sinfully delicious cookies. They won’t be just any Girl Scout cookies, though. They will be transformed into Girl Scout cookie cupcakes, because how can you go wrong with cupcake inspired by a cookie? The cupcakes will be spread throughout the year, but I will be recreating all the best in time. By the end of the year you’ll be able to bake a big batch of assorted girl scout cookie cupcakes! I’m exciting already.

I’m starting with my (and everyone’s) favorite girl scout cookie- Samoas! The cupcake itself is chocolate and is topped with a “caramel” frosting, toasted coconuts and melted chocolate. Using melted chocolate chips rather than cocoa powder in the cupcake batter gives the cupcakes a more dense, moist texture. I also excluded any additional sweeteners. The chocolate chips are the sole sweetener in the batter, but the result is neither bitter nor too sugary.somao close up

The “caramel” frosting isn’t actually caramel at all. 100% fruit sweetened, the caramel is made by combining dates, water, nut butter and sea salt to create a smooth, sweet paste that closely resembles the texture of a creamy caramel. The caramel is then combined with coconut cream and chilled in the fridge to thicken into a luscious caramel frosting with a hint of coconut flavor. Top the frosted cupcakes with toasted coconuts and melted chocolate, and you have yourself a Samoa cupcake! Just the smell of these cupcakes alone will bring back childhood memories of enjoying your favorite Girl Scout cookie!

Samoa Cupcakes
Prep time: 
Cook time: 
Total time: 
  • 1 Cup sunflour* (or almond flour)
  • ¼ Cup coconut flour
  • ¼ Cup unsweetened shredded coconut + more for topping
  • 1 Teaspoon baking soda
  • ½ Teaspoon sea salt
  • 1 Cup semi-sweet chocolate chips + more for topping
  • ½ Cup (full fat) coconut milk
  • ¼ Cup coconut oil
  • 3 eggs (room temp)
  • ½ Teaspoon pure vanilla extract
  • 1 Teaspoon apple cider vinegar
  • ½ Cup dates soaked in ½ cup water for at least 20 minutes (up to overnight)
  • 2 Tablespoons almond butter (or sunbutter for dairy free)
  • ¼ Teaspoon sea salt
  • 1 Cup canned coconut cream refrigerated over night**
  1. Prepare the frosting by combining the dates, water, nut butter and salt in a food processor. Scoop the thick layer out of a refrigerated can of coconut cream or coconut milk. Fold the "caramel" mixture into the cream and chill while you prepare the cupcakes.
  2. Preheat the oven to 350 degrees.
  3. Combine the dry ingredients in a small mixing bowl.
  4. Use a double boiler to melt the chocolate chips. When almost melted, stir in the coconut milk until well combined and smooth. Remove the chocolate from the heat and pour into the bowl of a stand mixer.
  5. Whisk the chocolate with the oil and add in 1 egg at a time.
  6. Stir in the vanilla and apple cider vinegar.
  7. Fold the dry ingredients into the wet and and scoop the batter into lined muffin tins. The batter should make 10-12 cupcakes. Bake for 20-25 minutes, or until a toothpick comes out (mostly) clean.
  8. While the cupcakes cool, toast shredded coconut in the oven for about 5 minutes. Be sure to check the oven often, because it can burn easily!
  9. Frost the cooled cupcakes and top with toasted coconut and melted chocolate.
The cupcakes should be kept in the fridge for up to 4 days or frozen for longer storage.

** To make sunflour, grind raw sunflower seeds in a high speed blender or coffee grinder and sift. Don’t overgrind or you’ll end up with sunbutter!

**Place your can of coconut cream/milk in the fridge overnight and the thick cream will naturally separate. Be careful not to shake because you need to scoop the cream out without the excess liquid.



  1. Tara says

    These cupcakes were even better after being refrigerated overnight. The coconut in the actual cupcake helps keep them moist. I didn’t use the frosting but made a chocolate frosting with some of the leftover coconut milk, cocoa powder, powdered sugar, a little vanilla extract, pinch of salt and a half cup of melted chocolate chips and 1/4 c. shredded coconut mixed in. I let it sit in the refrigerator about 30 mins before icing. It was delicious and seemed to pull all the flavors together. This recipe is a keeper and look forward to checking out more recipes on this site.

  2. Maryjane says

    I was wondering if you could use coconut cream from Tropical Traditions instead of from the can. They look so good and I don’t have any can coconut milk.

    • Tess says

      I’ve never used the coconut cream from Tropical Traditions. Is it coconut cream or coconut cream concentrate? Coconut cream would work great (that’s what I use) but coconut cream concentrate is the same thing as coconut butter, and doesn’t work the same. I hope that helps!

  3. Lisa says

    We just made these. My 10 yr old ate his and said he liked it but the chocolate was a bit too dark for him=) so I think we will try a bit of chocolate stevia to sweeten the batter next time. I loved them!! I made ours mini cupcakes btw. bite sized makes everything healthy more fun=)

    • Tess says

      I’m so glad you liked them. I agree, bites sized is always more fun! If your son prefers a less dark chocolate, then adding a bit of sweetener or even using a milk chocolate vs semi-sweet chocolate chip should do the trick!

  4. Jenn says

    Oh, these look amazing! I miss GS cookies, but this will so help buffer the blow when I can’t buy a box (or two, or three!!). Can’t wait to try these.

  5. Kristen K. says

    What brand of coconut milk do you use? I tried the Thai regular canned coconut milk but it didn’t separate after being in the fridge for 2 days. :(

    • Tess says

      I use the full fat Thai or I use a Sprouts brand canned coconut cream. Make sure the can isn’t shaken up or left on its side at all. You can also leave it in there longer. Sometimes I leave my cans in the fridge for up to a week before I open them. You may have just gotten a can that won’t thicken though- that has happened to me before as well!

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