Chocolate Samoa Cupcake

Purely Twins

Samoa Chocolate Caramel Coconut Cupcakes — like a Girl Scout Cookie in cupcake form! Wow! That name is a mouthful, but it fits. These cupcakes are a mouthful. A mouthful of yum! The best gluten-free, grain-free chocolate cupcake.



  • 6 tablespoons cocoa (1 1/2 oz.)
  • 1/4 cup chia seed flour (1 oz.)
  • 1/2 cup tigernut flour (1 1/2 oz. or 40 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk, full fat (4 oz.)
  • 1/2 cup coconut sugar or sugar of choice (2 1/2 oz.)

Samoa topping:

  • 3 large Medjool dates, pitted and soaked
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut butter
  • 1/2 cup coconut flakes
  • Chocolate sauce:
  • 4 tablespoons raw cacao powder
  • 4 tablespoons coconut oil, semisolid
  • Few drops of liquid stevia


Make cupcakes first.

Preheat oven to 350ºF.

Combine the dry ingredients in a bowl.

Stir in wet ingredients until batter is smooth.

Scoop cupcakes into cupcake liners.

Bake for about 15 to 16 minutes, or until toothpick inserted in center comes out clean.

Remove cupcakes carefully from pan to let cool on wire rack.

As cupcakes cool, make Samoa coconut topping.

Place dates, water, vanilla, and coconut butter into food processor.
Pulse until it starts to form a smooth texture.

Into a large bowl, scoop the coconut flakes and top with creamy date paste.

Stir until well-blended.

Next, place coconut layer on top of chocolate cupcakes.

Spread evenly.

Then, in a small bowl, make chocolate sauce by adding the cacao powder, coconut oil, and stevia.

Combine until mixture is smooth, and add in as much sweetness as desired.

Spoon chocolate sauce into piping bag and drizzle over coconut layer.


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Cake Magazine: Chocolate Samoa Cupcake
Chocolate Samoa Cupcake
Purely Twins
Cake Magazine
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