Girl Scout Cookie Cupcakes – The Samoa Edition

Posted on December 31, 2016 in Cakes and Cupcakes/ Icings, Frostings, Toppings, Oh My!/ The Sugary

You’ve all been there before. That sweet little face knocking on your door, hands full with boxes of delightful treats and order forms, asking sweetly if you – the lover of cookies – would like to own your very own box for a small sum. Soon a small sum becomes a minor fortune, your pocketbook gets smaller and your waist increases by the same amount… hmmm coincidence? I think not! But who can say no? Not I! I have a weakness for girl scout cookies. And not just any girl scout cookies….Sweet, chewy, crispy, coconuty, chocolatey SAMOAS!!! That’s why I decided to convert my favorite Samoa cookies into cupcake form:


They are so darkly deliciously moist and perfect that you can see it through the cupcake wrapper! And those wrappers are no joke people, I bought them for their stay-bright abilities – these cupcakes are just that good! let me break it down for you:

Super moist dark chocolate cupcakes with little bits of sweetened coconut flake in the batter


A very light cocoa flavored buttercream with toasted coconut and GRAHAM CRACKERS folded in


A decadent chocolate drizzle and sweetened coconut flakes scattered lightly on top




Now, the frosting uses my traditional American Buttercream recipe with a few extra tablespoons of heavy whipping cream added in to lighten the mixture and make it a little fluffier. Add toasted sweetened coconut flakes and handful of crushed up graham crackers and you’ve got a sweet, salty, chewy, toasty frosting that has the taste AND texture of the cookies. 🙂 The dark chocolate cupcakes uses cake flour, Hershey’s special dark cocoa powder, chocolate pudding powder and sour cream to create a dense, moist cake. I add more coconut flakes into my cake batter because Samoa cookies are irresistible not only for their flavor, but for the chewy, toasty texture and I like to sneak as much of that into each bite as I can. You can toast the coconut you garnish with as well or use some plain untoasted pieces. I used untoasted because I like the variety and differences in texture throughout. Recipe time!


Dark Chocolate Sour Cream Cupcakes
Yields 24
Darkly delicious and very moist chocolate cupcake recipe using sour cream, chocolate pudding mix, and Hershey's Special Dark cocoa powder.
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Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
  1. 1 cup Hershey's Special Dark cocoa powder
  2. 1 cup boiling water
  3. 1 cup butter, softened
  4. 2 1/2 cups sugar
  5. 4 eggs
  6. 2 teaspoons vanilla extract
  7. 3 cups cake flour
  8. 2 teaspoons baking soda
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1 3.9 ounce box of chocolate pudding mix (dark if they have it, otherwise milk chocolate is fine)
  12. 1 cup (8 ounces) sour cream
  1. Preheat oven to 350 degrees and line cupcake pan with 24 liners.
  2. Combine cake flour, baking soda, baking powder, chocolate pudding mix and salt and set aside.
  3. Whisk cocoa powder and boiling water in a bowl and set aside.
  4. In a stand mixer, beat butter and sugary on high until light and fluffy.
  5. Add eggs one at a time on medium speed until thoroughly combined then beat in vanilla.
  6. On medium speed add half of your dry ingredients then half of your sour cream. Repeat until dry ingredients and sour cream are incorporated.
  7. Scrape down the sides and add your boiled water/cocoa powder mixture. Start on low speed and gradually increase to medium. Stop mixing as soon as all ingredients are incorporated.
  8. Using an ice cream scoop, add one level scoop to each cupcake liner.
  9. Bake 12-14 minutes, just until the middle springs back when pressed. It is better to slightly underbake chocolate cake than overbake so the cake stays moist.
  1. You can also use this recipe to make a 9 inch layer cake. Bake in three 9 inch pans for 28-30 minutes.
  2. These kind of cakes are actually better the next day. If you have a party or event coming up, bake them a day ahead and refrigerate for a better texture.
The Sugary




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  • Reply Anaya January 1, 2017 at 6:59 pm

    OMG SAMOAS ARE THE BEST GIRLSCOUT COOKIE EVER! I never would have thought of using the graham cracking in tha frosting to get the chewiness. Thanks for the tip!!

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