Chocolate Coconut Cupcakes

This recipe was created especially for my friend Mike.

Mike is obsessed with all things coconut so it was only appropriate to make him an original coconut inspired cake for his 28th birthday!

However, as I began to scour my pantry for ingredients, I realized I had no coconut!

But…I did have Girl Scout cookies!!

And so the Samoa cupcake was created!

Happy Birthday Miguel!




 1 package Devils Food or Chocolate cake mix

3 eggs

1 cup water

1/3 cup oil

½ box Samoa cookies

Coconut Buttercream:

3 cups powdered sugar

1 cup (2 sticks) butter (softened to room temperature)

2 teaspoons coconut extract

2 teaspoons water

½ box Samoa cookies



For the cupcakes…

Preheat oven to 350 degrees.

Line cupcake tins with 24 cupcake liners.

Combine cake mix, eggs, water and oil according to package directions.


Chop Samoa cookies into small pieces and gently fold into batter.


Fill cupcake liners about ¾ of the way full. (No matter how hard I try, I always come up short of 24 cupcakes 🙂 I guess I fill them just a little too high.)


Bake cupcakes for about 18-20 minutes (until toothpick comes out clean).

Let cakes cool about 30 minutes.



For the coconut buttercream…

Chop remaining Samoa cookies into quarters.


Beat butter on low speed until creamy (about 1 minute).

Add powdered sugar (a little bit at a time).

Beat on high speed about 3 minutes. At first the mixture will appear crumbly, but turn up the speed on your mixer, be patient, and it will get nice and creamy.

Add coconut extract.

Add water to achieve desired consistency.



Frost each cupcake with coconut buttercream.

Add one quarter Samoa for decoration!


For all you coconut lovers– Enjoy!




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