Easy Samoa Cupcakes

Impress your friends with these super easy Samoa Cupcakes!  Made with my tried and true chocolate cake recipe, these cupcakes are topped with a brown sugar frosting, toasted coconut, chocolate drizzle and a Samoa Cookie!

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

This past Saturday, my neighbor Doris invited me and the kids over for a BBQ to help the time pass before my husband comes home from Afghanistan.  It was a last minute invite, seeing it was already 4:30pm and I was in my sweat pants with no make-up on so I hesitated at first about coming over.  I mean… it’s one thing to be in sweats in front of my neighbor, but in mixed company… I wasn’t too sure.

After a little convincing, I decided I’d toss the kids over the fence and join the neighbors, their kids and another family for a BBQ dinner.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

My mom taught that when someone invites you for dinner, you bring something to the table.  You don’t come empty handed.   So, I ran into the kitchen and did a quick inventory of what I had on hand to make.  I always have supplies for cupcakes, but what could I throw together that would have that “WOW” factor?

I still had a few boxes of Girl Scout Samoa cookies left, so I decided I’d do a play on those for the cupcakes.

I started with my favorite chocolate cake recipe for the cupcakes.  Then, I topped the cupcakes with a brown sugar frosting.  I didn’t have any caramel, so I wanted to incorporate the flavor of caramel into the frosting… brown sugar was the easiest way to do that.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

While the cupcakes were cooling, I toasted some sweetened coconut and pulled the Hershey’s chocolate syrup out of the fridge to come to room temperate.  I halved a few Samoa cookies and I was ready to put it all together.

On top of the swirl of brown sugar frosting, I sprinkled a generous amount of toasted coconut.  Then, drizzled the chocolate sauce over the coconut and garnished the entire cupcake with half a Samoa Cookie.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

Easy Samoa Cupcakes! The entire process took less than two hours… most of which was spent waiting for the cupcakes to cool enough so the frosting wouldn’t melt!

Happy Baking!

Easy Samoa Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 1 dozen cupcakes
Ingredients
Cupcakes
  • Use THIS RECIPE for the chocolate cupcakes
  • NOTE: For this recipe I used a caramel flavored brewed coffee
Frosting
  • 10 Tbsp unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup light brown sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
  • ¼ cup heavy cream or milk
Garnish
  • ½ cup toasted coconut
  • Chocolate syrup
  • Samoa cookies, halved
Instructions
Cupcakes
  1. Make cupcakes according to the directions in THIS RECIPE
Frosting
  1. Cream the butter and brown sugar together until smooth - about 2 minutes.
  2. Add the powdered sugar, salt, and vanilla extract and mix until incorporated.
  3. Add the cream/milk and beat until smooth, light and fluffy. Add more milk if you desire a looser consistency.
Assembly
  1. Using a Wilton 1M piping tip, pipe a swirl of frosting on to each cupcake.
  2. Sprinkle toasted coconut on top then drizzle chocolate sauce over.
  3. Garnish each cupcake with ½ a Girl Scout Samoa Cookie.

Sprinkles Will Fly: Cherry Red Velvet Cupcakes

 

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.comIt’s time to celebrate the 4th of July! The Independence of the USA – a great American holiday! And what better way to celebrate than with cupcakes! I’m super excited to be a part of another Blog Party featuring so many delicious cupcakes wrapped in Bella Cupcake Couture!

23 blogs created 23 different cupcakes all dressed in patriotic cupcake wrappers from Bella Cupcake Couture… all with one purpose… to INSPIRE YOU to create these at home for your friends and family on the 4th of July!  We wanted to show you how easy it is to make a delicious cupcake and make it beautiful for your party too!

Make sure to check out all the other blogs to see their creations!  There are some seriously yummy looking cupcakes here!

Sprinkles will Fly: A Cupcake Couture Blog Party!An American Cupcake in London
Bella Cupcake Couture
Chronicles of a Foodie
Creative Food
Cupcake Project
Cupcakes Take the Cake
Diary of a Mad Hausfrau
Haniela’s
Hoosier Homemade
Hungry Happenings
In Katrina’s Kitchen
Inside BruCrew Life
Java Cupcake
Kitchen Fun with My 3 Sons
Love From the Oven
Make Bake Celebrate
Not Just a Mommy
Not Your Mommas Cookie
Pint Sized Baker
Sugar Swings! Serve Some
The Baking Cup
The Decorated Cookie

 

The cupcakes I created for this party were Cherry Red Velvet Cupcakes!  Yum!  Rich red velvet cake filled with cherry pie filling and topped with a coconut cream cheese frosting.  The red cake and white frosting paired with the blue and white wrappers from Bella Cupcake Couture make the perfect patriotic treat!

Since these will be served at a backyard BBQ, I wanted to keep the setup super simple.  I displayed the cupcakes on a glass plate and used a two tier stand to set the plates on. I wanted the backdrop of the cupcakes to be the green grass, the yard, the blue sky and the party.  Very informal, but still super pretty.

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.com

Cherry Red Velvet Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cookies
Ingredients
Cherry Red Velvet Cupcakes
  • ½ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs
  • ¼ cup cocoa powder
  • 6 Tbsp red liquid food coloring (about one small bottle)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2½ cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp white vinegar
  • 2 12oz cans Lucky Leaf Cherry Pie Filling
Coconut Cream Cheese Frosting
  • 1 8oz package of cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • upto ¼ cup coconut milk
  • 2 tsp coconut extract
  • fresh cherries, for garnish
  • red & blue sugar crystals, for garnish
  • Bella Cupcake Couture cupcake wrappers
Instructions
Cherry Red Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. Add the eggs, one at a time, and mix until incorporated after each egg.
  4. In a small bowl, combine the red food coloring, cocoa powder and vanilla extract until it turns into a paste.
  5. Add this paste to the butter and eggs and mix until combined.
  6. Add the flour and buttermilk, alternating. Begin and end with the flour. Mix only until just combined.
  7. Mix in the vinegar. Do not over mix the batter!
  8. Scoop batter ⅔ full into the prepared liners.
  9. Bake 17-19 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for about 5 minutes before removing to a wire rack to cool completely.
Coconut Cream Cheese Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese for about 2 minutes.
  2. Add the powdered sugar one cup at a time and mix until smooth after each addition.
  3. Mix in the coconut extract.
  4. One tablespoon at a time, add the coconut milk. Mix after each addition. You may or may not need all the milk. Add only enough until you reach your desired consistency. Once you reach that consistency, mix for 1 minute.
  5. Allow frosting to rest for a few minutes before frosting cupcakes.
Assembly
  1. Core out the center of each cupcake using an apple corer.
  2. Fill each cupcake with the cherry pie filling.
  3. Using the Wilton 1M closed star tip, frosting swirls of frosting onto each cupcake.
  4. Sprinkle the tops of the frosting with red & blue sugar crystals.
  5. Place a fresh cherry, stem included, on top.
  6. Before serving, place each cupcake in a Bella Cupcake Couture cupcake wrapper.
Notes
Do not overfill the cupcake liners with batter. These cupcakes puff up with big domes if you put less, rather than more, batter into each cup.

And… for one of our readers we have a super fun prize pack for one of you to win! Over $325 in cupcake products to help you create the perfect 4th of July cupcake! Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Sprinkles Will Fly Prize Pack

 

Bella Cupcake Couture

The Smart Baker

India Tree

Lucks Food Decorating Company

Pretty Party Details

 

 

 

 

 

 

To enter to WIN this Prize Pack, simply fill out the entry form below.

Contest opens 25June13 at 0700 PST and closes 1Jul13 at 2359 PST. One winner will be chosen and announced within 48 hours of the contest ending. Winner will be contacted via email by betsy@javacupcake.com and will have 48 hours to claim their prize. If they do not respond within 48 hours, another winner will be chosen.

This contest is open to residents worldwide.


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Raspberry Vanilla Bean Coconut Cream Cupcakes

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Tomorrow is the last day of school for my 7th grader!  Can’t believe it really… the ending of this year means that we’ve been in Germany for 2 1/2 years! WOW!  I can’t believe that either! Time sure does fly!  With the end of the school year comes great big THANK YOUS from me to the school and office staff of the middle school… and of course, in typical JavaCupcake fashion… they get cupcakes!

Last week, I was on vacation in Berlin and was able to visit several farmers and flea markets on Saturday.  At one of the booths, I found an older women who made her own jam.  Jam is one of my most favorite things to buy homemade… it’s just so much better when it’s made with home grown berries.  I spotted my favorite…. raspberry! YES!  But OMG, this raspberry was made with vanilla beans as well… MINE!  DONE! YES!  I bought a jar to bring home.

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

But, ever since I bought the jar, I couldn’t help but daydream about the flavor combination of vanilla bean and raspberry and how perfect it would be in a cupcake!  So today, I’m making Raspberry Vanilla Bean Coconut Cream Cupcakes to bring to the middle school tomorrow.

These cupcakes started with a Martha Stewart recipe… but I kicked it up a few notches.  I typically haven’t had good success with MS recipes… but, a reader mentioned they had good success with it… so I thought I’d give it a try.    I  didn’t over mix the raspberries in the batter so the cupcakes have a nice swirl of pink and white cake together and big chunks of raspberry running through it.

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Oh… and don’t forget the frosting.  It’s not just any old coconut frosting… I made the coconut milk  for the frosting from scratch.  Yah…. you read that right.  From scratch!  And it’s steeped with vanilla beans too.  Oh em gee! So good and so perfect with the raspberry cupcakes!

One last thing before I get to the recipe… the first two pans of cupcakes I made, I baked at 350 F degrees and they shrunk down after they cooled… so I kicked up the oven and baked them hotter and for a shorter time.   This seemed to help keep their domed shape and prevent shrinkage! So… depending on how your oven cooks… you may want to try 350 for 17-18 minutes or 375 for 15-16 minutes.

Enjoy!

PS… Don’t you just LOVE these cupcake liners?  Make sure to visit Sweets & Treats Boutique to order some for yourself!

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Raspberry Vanilla Bean Coconut Cream Cupcakes
 
Prep time
Cook time
 
Serves: 4 dozen cupcakes
Ingredients
Raspberry Vanilla Bean Cupcakes
  • 2½ cups all-purpose flour
  • 2 cups cake flour
  • 2¼ tsp baking powder
  • 1¼ tsp salt
  • 1¼ cups whole milk
  • 2 Tbsp pure vanilla extract
  • 1 cup + 2 Tbsp unsalted butter, room temperature
  • the seeds of 2 vanilla beans
  • 2¼ cups sugar
  • 6 large eggs
  • 5 cups fresh or frozen (brought to room temperature) raspberries + 2 Tbsp sugar, divided
Coconut Cream
  • 400ml heavy cream
  • 2 vanilla beans
  • ½ cup sweetened coconut flakes
Coconut Cream Buttercream
  • 1½ cups unsalted butter, room temperature
  • 3lbs powdered sugar
  • 3 tsp coconut extract
  • 1½ tsp vanilla extract
  • ¾ cup coconut cream
  • ¼ tsp salt
  • sweetened coconut flakes (garnish)
  • fresh raspberries (garnish)
Instructions
Raspberry Vanilla Bean Cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream the butter until smooth. Slowly pour in the sugar and beat together until incorporated. Add the vanilla bean seeds and beat on high for 4-5 minutes or until light and fluffy.
  3. While the butter is mixing, sift together the flours, baking powder and salt together... twice!
  4. Add the eggs, one at a time, to the butter and sugar and beat on medium speed after each addition until incorporated.
  5. Combine the milk and vanilla extract in a measuring cup.
  6. With the mixer on medium-low speed, add the flour to the creamed mixture in three parts... between each addition, add half the milk. Mix only until JUST COMBINED.
  7. Toss all the raspberries in 2 Tbsp sugar. Remove 1 cup of the berries and set aside. Gently mash the remaining 4 cups of raspberries until they have broken down. Fold the whole berries back into the mash.
  8. Fold the raspberries into the batter. DO NOT OVER MIX. You want the pink batter to be swirled through the white batter so you can see both colors.
  9. Scoop batter into the cupcake liners at least ¾ full. Bake for 15-16 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely.
Coconut Cream
  1. Place the coconut flakes in a medium glass bowl.
  2. Split the vanilla bean pods and scrape the seeds out.
  3. Place the vanilla bean seeds & pods along with the heavy cream in a medium sauce pan and whisk together.
  4. Over medium high heat, bring the cream to a slow boil. Once the cream begins to bubble up the sides of the pan, pour it over the coconut flakes.
  5. Allow the coconut to steep in the cream until it comes to room temperature.
  6. Once cool, strain out the coconut flakes and bean pods.
  7. If using immediately, you can leave it on the counter. If you're using it later, keep cool in the fridge.
Coconut Cream Buttercream
  1. In the bowl of a stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until smooth.
  3. Mix in half the cream, the vanilla and coconut extract and the salt. Beat until incorporated.
  4. Add the remaining powdered sugar and beat until smooth.
  5. Finally, add the rest of the heavy cream. Beat on high for 3-4 minutes or until light and fluffy.
Assembly
  1. Using a large open star tip, pipe a swirl of frosting onto each cupcake.
  2. Garnish each with fresh coconut flakes and a raspberry.
Notes
Prep time includes the cooing of the coconut cream.

4 Holiday Cupcakes – Recipes & Decorating Tutorials

HAPPY HOLIDAYS!

All they way from Germany, I’m totally feeling the holiday season!  I’ve been dreaming up all kinds of fantastic ideas for super special Christmas cupcakes… so many actually that I couldn’t choose just one!  I made for super holiday cupcakes sure to impress and please your family and friends this season!

I wanted a very white cupcake to use as a base for these cupcakes, so I went with a coconut cupcake and topped it with a coconut cream cheese frosting.  (NOTE: If I were to make these again, I would probably not use cream cheese in my frosting and stick with a straight buttercream recipe.  Cream cheese frosting tends to get really soft and the trees and snowmen will hold up better with a stiffer frosting.)

Make sure to check out the photo slideshow at the bottom with ALL the pictures of these fabulous cupcakes!

The North Pole

North Pole Cupcakes with recipe & tutorial | JavaCupcake.com

Supplies:
Cupcake
White frosting
Coconut flakes
Candy cane stick
Red hot candies
North pole flags (I made these and taped them to a toothpick)
Offset small spatula/spreader

Directions:

  • Using your offset spatula, spread a mound of white frosting on top of your cupcake.
  • Using the palm of your hand, pat the frosting with coconut flakes, shaping it into a ball.
  • Place a small dollop of frosting on the tip of a candy cane stick and place a red hot on top.
  • Press candy cane stick 1/3 way into the cupcake.
  • Place North Pole flag next to the candy cane stick.

Christmas Tree

Christmas Tree Cupcakes with recipe & tutorial | JavaCupcake.com

Supplies:
Cupcake
White frosting
Shredded coconut
Green frosting
White chocolate & yellow sprinkles
Various sprinkles (to decorate tree)
Wilton 1M piping tip
2 piping/pastry bags
Offset spatula/spreader

Directions:

  • For the star on top, I melted white chocolate, put it in a piping bag, and piped the shape of a star onto parchment paper on a cookie sheet.  I then immediately covered it in yellow sprinkles.  I put the stars in the freezer for 20 minutes to set up before place them on top of the piped tree.  Make a few extra in case they break and for variety. You could also do this to create ornament shapes (dots with colored sprinkles).
  • Using your offset spatula, spread a small amount of white frosting on top of the cupcake, completely covering it.
  • Using the palm of your hand, pat the frosting with coconut flakes, making a flat surface.
  • Using the green frosting in a piping bag with the Wilton 1M tip, pipe green frosting in the shape of a tree onto the cupcake.  I used this VIDEO TUTORIAL I found on YouTube to help guide me in this.
  • Use any kind of sprinkles to decorate your tree.  I found that the larger round dots made better ornament shapes.  Really, just use your imagination… the decorating is the fun part!

Snowman

Snowman Cupcakes with recipe & tutorial | JavaCupcake.com
Supplies:

Cupcake
White frosting
Pink/Red Frosting (Or any color you want for the scarf and hat)
White & Dark chocolate
Orange sprinkles
Coupler & 4 piping/pastry bags
Offset spatula

Directions:
  • For the arms, eyes and mouth:  Melt dark chocolate, fill a piping bag and cut a small hole in the tip.  On parchment paper on a cookie sheet, pipe dots for eyes, tiny dots for a mouth, and twigs for arms.  Make sure to make a few extra of each in case they break later.  Put them in the freezer for at least 20 minutes to set up.  Check out this VIDEO TUTORIAL on how to make the arms.
  • For the carrot nose: Melt white chocolate, fill a piping bag and cut a small hole in the tip.  On parchment paper on a cookie sheet, pipe a small dot then using the tip of the bag, drag the dot to one side creating a carrot like shape.  Immediately cover the shape in orange sprinkles.  Make sure to make a few extra of each in case they break later.  Put them in the freezer for at least 20 minutes to set up.
  • Using your offset spatula, spread a small amount of white frosting on top of the cupcake, completely covering it.
  • Using the palm of your hand, pat the frosting with coconut flakes, making a flat surface.
  • To pipe the snowman, scarf and hat: I used this VIDEO TUTORIAL as a guide to pipe the snowmen.   NOTE:  Pipe the scarf onto the snowman before you pipe the head on. It looks more like it’s around the neck when you do this.  I didn’t put a tip on the coupler when I piped the head on either.  Also, I didn’t use a tip in the bag for the scarf and hat, just a small hole.  For the hat, I just piped a dollop on top of his head in a circular motion and flipped it to the side a bit as I pulled the bag away.
  • Gently place the eyes, carrot nose and mouth onto your snowman’s face.  Press arms in gently into the 2nd snowball of your snowman.

Wreath Cupcakes

Holiday Wreath Cupcakes with recipe & tutorial | JavaCupcake.com

Supplies:
Cupcake
White frosting
Green frosting
Red frosting (or any color you want for the bow)
Sprinkles
Frosting/piping/pastry bag
Leaf tip

Directions:

  • I used the tutorial Jennifer Shea of Trophy Cupcakes in Seattle put together for the Williams-Sonoma blog.  Instead of re-writing it all, you can find that tutorial HERE to create your own Holiday Wreath cupcakes!

Holiday Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Holiday Cupcakes
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 egg whites
  • 1 tsp coconut extract
  • ¾ cup flour
  • ¾ cup cake flour
  • ½ Tbsp baking powder
  • ¼ tsp salt
  • ¾ cup coconut milk
  • ⅛ cup hot water
  • 1 cup sweetened shredded coconut
Frosting
  • 1 cup unsalted butter, room temperature
  • 8 oz cream cheese, room temperature
  • 2½ lbs powdered sugar
  • 1 tsp coconut extract
  • ¼ cup (or less) coconut milk
  • ½ tsp salt
Instructions
Holiday Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners. (I tried to use a variety of liners to match the themes of the cupcakes I was making.)
  2. Cream together the butter and sugar.
  3. Add the egg whites and extract and mix on high for 4-5 minutes. The batter will look like it's turning into whipped cream, really light and fluffy.
  4. Whisk together the cake flour, AP flour, salt and baking powder.
  5. Add half the flour mixture to the butter/sugar and mix on low until just combined, about 10 seconds.
  6. Add all the coconut milk and mix on low until just combined, about 10 seconds.
  7. Add the remaining flour and mix on low until just combined, about 10 seconds. Note: You don't want to over mix the flour into the batter. Scrape the sides of the bowl and mix the last bit of flour by hand.
  8. Add the coconut and hot water and fold in by hand until combined. Remember, do not over mix!
  9. Fill each cupcake liner ⅔ full of batter.
  10. Bake 17-19 minutes or until cupcakes begin to turn golden and a toothpick comes out clean.
  11. Let cool in pan for 2-3 minutes before removing to a wire rack to cool completely before decorating.
  12. Coconut Cream Cheese Frosting
  13. (This makes enough frosting to decorate all the cupcakes I made today... it's typically enough to normally frost 2-3 dozen cupcakes)
Frosting
  1. Cream together the butter and cream cheese.
  2. Add ⅓ of the powdered sugar and beat on high until smooth.
  3. Add the extract and mix until combined.
  4. Add ⅓ of the powdered sugar and beat until smooth.
  5. A few tbsp at a time, add the coconut milk... do not add it all here.
  6. Add the remaining ⅓ of the sugar and salt and beat in until combined.
  7. Add more coconut milk until you get your desired consistency. Remember, this is cream cheese frosting and it gets very SOFT so you won't need a lot of milk.
  8. Mix on high for 1 minute or until smooth.

Coconut Cupcakes

Happy weekend, javacupcakers!  Today I am going to share with you the coconut cupcakes that I made for 2 of my favorite people at work.  They wanted coconut, so I made coconut. Here we go…

[Read more…]

Samoa Cupcakes

Several weeks ago I ordered many many boxes of Girl Scout cookies from my beautiful niece, Ashley.  Well… I’ve been holding on to those cookies until I had enough time to create the cupcake made from one of the most popular GS cookies, the Samoa.  And you know what… I think I’ve done it.    [Read more…]