Gluten Free Samoa Cupcakes
If you’re a fan of those delightful little Girl Scout cookies known as Samoas, you’re in for a treat with these Gluten Free Samoa Cupcakes! They bring together the rich flavors of chocolate, caramel, and coconut in a moist cupcake form that will leave you craving more. The best part? They’re gluten-free, so everyone can enjoy them without worry. Let’s dive into the world of these scrumptious cupcakes that are sure to impress at your next gathering.
Why It’s Crowd-Pleasing
Gluten Free Samoa Cupcakes are not just a dessert; they’re an experience! The combination of a rich, chocolatey base topped with a coconut caramel frosting creates a symphony of flavors that will have your taste buds dancing. The texture is light yet decadent, making them perfect for any occasion—birthdays, celebrations, or simply a sweet treat after dinner. Plus, the nostalgic flavor profile will have everyone reminiscing about their favorite cookies, making these cupcakes a sure hit at any gathering.
Ingredient Notes
- Sweetened shredded coconut: This is the star of the show, providing that classic coconut flavor and chewy texture.
- Packed dark brown sugar: Adds moisture and a deep, caramel-like flavor to the cupcakes.
- Whipping cream: Used in both the frosting and the ganache, it gives a rich creaminess.
- Unsalted butter: Provides a rich flavor and moist texture; cut into chunks for easier melting.
- Vanilla extract: Enhances the overall flavor of the cupcakes.
- Coconut flour: A gluten-free alternative that gives the cupcakes a unique texture.
- Baking soda: Helps the cupcakes rise, giving them a light and airy feel.
- Unsalted butter (melted): This will be used in the cupcake batter for added richness.
- Large eggs: Room temperature eggs help in creating a smooth batter and better rise.
- Whole milk: Adds moisture and richness to the cupcakes.
- Semi-sweet chopped chocolate or chocolate chips: For the chocolate ganache topping, opt for quality chocolate for the best flavor.
- Heavy cream: Used to create a silky ganache that drapes beautifully over each cupcake.
Equipment Breakdown
- Cupcake pan: Essential for baking your cupcakes.
- Papers liners: To prevent sticking and for easy serving.
- Mixing bowls: For combining your ingredients.
- Whisk: To blend your batter smoothly.
- Spatula: Perfect for folding in ingredients and scraping down the sides of the bowls.
- Double boiler or microwave-safe bowl: For melting chocolate and making ganache.
- Measuring cups and spoons: For precise ingredient measurements.
Step-by-Step: Gluten Free Samoa Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
Step 2: Prepare the Coconut Topping
In a medium saucepan over medium heat, combine 1 cup of sweetened shredded coconut, 1 cup of packed dark brown sugar, and 1 cup of whipping cream. Stir until the mixture is thick and bubbly, about 5-7 minutes. Remove from heat and stir in 7 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt. Set aside to cool.
Step 3: Make the Cupcake Batter
In a large mixing bowl, whisk together 1 cup of coconut flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. In another bowl, combine 1 cup of melted unsalted butter and 1 cup + 2 tablespoons of packed dark brown sugar, mixing until smooth. Add in 8 large eggs (room temperature), 1 cup of whole milk, and 4 teaspoons of vanilla extract, whisking until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
Step 5: Bake the Cupcakes
Scoop the batter into the prepared cupcake liners, filling them about 2/3 of the way full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Frost the Cupcakes
Once the cupcakes are completely cool, spoon the coconut topping generously over each cupcake.
Step 7: Make the Chocolate Ganache
In a double boiler or microwave-safe bowl, combine 1 cup of semi-sweet chopped chocolate (or chocolate chips) with 6 tablespoons of whipping cream. Stir until the chocolate is melted and the mixture is smooth.
Step 8: Drizzle the Ganache
Using a spoon, drizzle the chocolate ganache over the frosted cupcakes, allowing it to cascade down the sides for a beautiful look.
Fresh Takes Through the Year
- Seasonal Flavors: Add different extracts like almond or hazelnut for a twist.
- Holiday Themes: Decorate with festive sprinkles or edible glitter for special occasions.
- Mini Versions: Bake mini cupcakes for bite-sized treats that are perfect for parties.
- Layer Cakes: Transform the recipe into a layer cake for a more decadent dessert.
Notes on Ingredients
Using high-quality chocolate will make a noticeable difference in the flavor of your ganache. Always use room temperature eggs for the best texture in your cupcakes, and feel free to experiment with different types of milk for varying richness.
Save for Later: Storage Tips
- Room Temperature: Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you live in a humid climate, consider refrigerating them for up to a week.
- Freezing: You can freeze the cupcakes without the frosting for up to 3 months. Thaw before serving and add the frosting and ganache when ready to enjoy.
Top Questions & Answers
Can I use a different type of flour?
Coconut flour is crucial for the texture of these Gluten Free Samoa Cupcakes. Substituting it with another flour may not yield the same results.
How can I make these cupcakes dairy-free?
To make these cupcakes dairy-free, substitute the butter with a dairy-free alternative and use coconut cream instead of whipping cream.
What can I substitute for the eggs?
You can use flax eggs or chia eggs as a substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit until it becomes gel-like.
How do I make the cupcakes more chocolatey?
For an extra chocolate kick, you can add cocoa powder to the cupcake batter or sprinkle chocolate chips into the batter before baking.
Time to Try It
Now that you have the recipe for these delightful Gluten Free Samoa Cupcakes, it’s time to get baking! Your friends and family will be begging you for the recipe, and you’ll love how easy and fun they are to make. Whether it’s for a special occasion or just a sweet treat for yourself, these cupcakes are sure to become a favorite in your household. Happy baking!
Gluten Free Samoa Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- In a medium saucepan over medium heat, combine 1 cup of sweetened shredded coconut, 1 cup of packed dark brown sugar, and 1 cup of whipping cream. Stir until the mixture is thick and bubbly, about 5-7 minutes. Remove from heat and stir in 7 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt. Set aside to cool.
- In a large mixing bowl, whisk together 1 cup of coconut flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. In another bowl, combine 1 cup of melted unsalted butter and 1 cup + 2 tablespoons of packed dark brown sugar, mixing until smooth. Add in 8 large eggs, 1 cup of whole milk, and 4 teaspoons of vanilla extract, whisking until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
- Scoop the batter into the prepared cupcake liners, filling them about 2/3 of the way full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cupcakes are completely cool, spoon the coconut topping generously over each cupcake.
- In a double boiler or microwave-safe bowl, combine 1 cup of semi-sweet chopped chocolate with 6 tablespoons of whipping cream. Stir until the chocolate is melted and the mixture is smooth.
- Using a spoon, drizzle the chocolate ganache over the frosted cupcakes, allowing it to cascade down the sides for a beautiful look.
Notes
- Using high-quality chocolate will enhance the flavor of your ganache.
- Always use room temperature eggs for the best texture in your cupcakes.
- Feel free to experiment with different types of milk for varying richness.
