Samoa Cupcakes with Easy Dulce de Leche Buttercream

Inspired by the famous Girl Scout Cookie, Samoa Cupcakes combine an Easy Dulce de Leche Buttercream, toasted coconut, and chocolate stripes.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings cupcakes

Author Meghan

Add the coconut to a skillet and heat over medium-high heat, stirring constantly. The coconut needs to be moved around at all times to avoid uneven cooking and browning. When most of the coconut is nicely brown, transfer to a plate and spread it out to cool. Set aside.
2 cups sweetened coconut

In the bowl of an electric mixer fitted with the whisk attachment, add the softened butter. Beat for several minutes until smooth. Scraped down the bowl.
15 tablespoons salted butter, softened
Add dulce de leche and continue to beat for a few minutes. Then scrape down the bowl again.
½ cup purchased or homemade dulce de leche
Add the powdered sugar and mix slowly for 30 seconds to incorporate it into the mixture. Then beat on medium for 4 minutes until smooth.
5 ounces powdered sugar

Spread buttercream on each cupcake. No need to pipe- just use a small frosting spatula. Make sure to coat all exposed cake with frosting.
Press toasted coconut onto the top of each cupcake to completely cover the buttercream.
In a small bowl, microwave the chocolate at 50% power for 30-second intervals, stirring after each interval. Heat only until chocolate is just melted. Transfer chocolate to a sandwich bag. Cut off one corner of the bag and drizzle chocolate stripes over each cupcake.
¼ cup semisweet or bittersweet chocolate chips

You may need to add more powdered sugar to get a stiffer consistency buttercream depending on how thick your dulce de leche is.

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