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Gluten Free Samoa Cupcakes

Delicious gluten-free cupcakes inspired by Samoa cookies, with chocolate ganache and caramel coconut topping.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 16 cupcakes

Ingredients

  • 1 1/2 cups sweetened shredded coconut
  • 3/4 cup packed dark brown sugar
  • 2/3 cup whipping cream
  • 7 tablespoons unsalted butter cut into 7 chunks
  • 1 teaspoon vanilla extract
  • 3/8 teaspoon salt
  • 1 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter melted
  • 1 cup packed dark brown sugar plus 2 tablespoons
  • 8 large eggs room temperature
  • 1/2 cup whole milk
  • 4 teaspoons vanilla extract
  • 3/4 cup semi-sweet chopped chocolate or chocolate chips
  • 6 tablespoons whipping cream or heavy cream

Instructions

  • Preheat the oven to 350°F (175°C) and line two muffin pans with 16 liners.
  • Toast the shredded coconut: spread it on a rimmed baking pan and bake 5–8 minutes, stirring every 3–4 minutes, until lightly browned; watch closely to avoid burning. Remove and set aside.
  • Whisk dry cupcake ingredients: in a medium bowl, combine coconut flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; set aside.
  • Mix wet cupcake ingredients: in a stand mixer fitted with the paddle or in a large bowl with a hand mixer, beat the 2/3 cup melted butter, 1 cup plus 2 tablespoons packed dark brown sugar, 8 eggs, 1/2 cup whole milk, and 4 teaspoons vanilla until well combined.
  • Combine batter: add the dry mixture to the wet and beat at medium speed until no lumps remain and the batter is smooth.
  • Fill liners about four-fifths full (just under 1/3 cup batter each) and bake 20 minutes, or until a toothpick inserted in the centers comes out clean. Cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
  • Make the ganache: place 3/4 cup chopped chocolate in a small bowl. Heat 6 tablespoons cream in a small saucepan until hot and steamy (do not boil). Pour over the chocolate and stir until smooth. Let sit 5–10 minutes to thicken slightly.
  • Dip the tops of the cooled cupcakes into the ganache and return them to the wire rack. Chill briefly in the refrigerator to set the chocolate.
  • Make the caramel coconut topping: in a heavy-bottomed saucepan over medium heat, combine 3/4 cup packed dark brown sugar, 2/3 cup whipping cream, 7 tablespoons unsalted butter, 1 teaspoon vanilla, and 3/8 teaspoon salt. Stir until combined and no butter chunks remain, then simmer (do not stir) for about 8 minutes, adjusting heat as needed and tilting the pan to redistribute if necessary. Remove from heat.
  • Cool the caramel about 20 minutes until considerably thickened but still barely pourable, then stir in the toasted coconut.
  • Spoon just over 1 tablespoon of the caramel-coconut topping onto each ganache-dipped cupcake.
  • Use the remaining ganache to pipe or drizzle over the caramel topping using a piping bag or fork.

Equipment

  • Oven
  • two muffin pans
  • 16 muffin liners
  • rimmed baking pan
  • stand mixer or large mixing bowl and hand mixer
  • Wire Rack
  • Small Saucepan
  • heavy-bottomed saucepan

Notes

  • Watch the coconut while toasting to prevent burning.
  • Use room-temperature eggs for a smoother batter.
  • Do not stir the caramel while simmering to avoid crystallization.
  • Chill ganache briefly to help it set before adding toppings.