Easter Egg Samoas Cupcakes
Don't Girl Scout Samoas cookies look just a bit like a nest...? These cute Easter Egg Samoas Cupcakes feature chocolate eggs in a cookie nest!
Servings: 24 cupcakes
Calories: 320kcal
Equipment
- 2 Cupcake pans (24 cups total)
- large cookie scoop (optional, but makes transferring batter to pans much easier!)
Ingredients
Cupcakes
- 2 ¼ cups all purpose flour (350g)
- 2 ¼ cups granulated sugar (450g)
- 1 ¼ cup cocoa powder (100g)
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter (2 sticks/250g; softened)
- 4 large eggs (at room temperature)
- 1 ½ cups buttermilk (350mL)
- 2 teaspoons vanilla extract
Coconut Cream Cheese frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 1-2 Tablespoons milk
- 1 Tablespoon coconut extract
- ¼ teaspoon salt (if using unsalted butter)
Decorations
- 24 Girl Scouts Samoas cookies (you can also buy similar cookies here on Amazon!)
- Pastel sprinkles (if desired; I used a mix very similar to this one)
- 48-72 Cadbury mini eggs (chocolate)
Instructions
Cupcakes
- Preheat an oven to 350℉(180C). Line 24 muffin tins with cupcake liners. In the bowl of a stand mixer with a paddle attachment, stir together the flour, sugar, cocoa powder, baking soda, and salt. Add in bits of softened butter until no lumps of butter are visible and the mixture looks crumbly.
- Whisk together eggs, buttermilk, and vanilla until well combined. Add wet ingredients to dry ingredients in a slow and steady stream until just combined. Scrape down the bowl and beat on medium for another 20 seconds.
- Fill each liner 2/3 full (using a large cookie scoop to transfer the batter makes this a quick and easy process).
- Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
- This is a great time to make your frosting!
Coconut Cream Cheese frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk and coconut extract until frosting reaches desired consistency. Add salt if needed and beat until well combined.
Decorating
- Transfer frosting to your piping bag – I used a large star tip, similar to the Wilton 1M. Pipe flat swirls of frosting onto your cupcake tops – I find it easiest to start at the center and swirl outward. Top each one with a Samoas cookie. Add a few pastel sprinkles to each cupcake. To make the Easter eggs stick, pipe a bit of frosting in the center of each cookie and press 2-3 eggs onto each cupcake.
- And you’re done! Super easy and so cute - enjoy, and Happy Easter!
Video
Nutrition
Serving: 1cupcake | Calories: 320kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g
Did you make these Easter Egg Samoas Cupcakes?
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