Girl Scout Cookie Cupcakes

DIY Girl Scout Cookie Cupcakes

3 classic Girl Scout cookies transformed into Girl Scout Cookie Cupcakes: Samoa, Tagalong, and Thin Mint!

Makes 1 dozen Samoa, 2 dozen Tagalong, 2 dozen Thin Mint

Things you'll need

Samoa Cupcake
Coconut cupcake
  • 1 cup all purpose flour
  • ½ cup cake flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup + 2 tablespoons coconut milk
  • ¼ cup sweetened shredded coconut
Caramel frosting
  • 1 cup butter, room temperature
  • ½ cup caramel sauce
  • 4 cups powdered sugar, sifted
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons heavy cream
Decoration
  • Cutting board with knife
  • Samoa cookies
  • Melted chocolate in decorating bag
  • #829 tip
Equipment
Tagalong Cupcake
Chocolate Cupcake
  • 1 ⅓ cups all purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ⅓ cups granulated sugar
  • ⅔ cup firmly packed light brown sugar
  • 4 large eggs
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • 1/2 cup peanut butter chips
Frosting
  • 1 cup butter, room temperature
  • 2 cups creamy peanut butter
  • 4 cups powdered sugar, sifted
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla extract
  • 8 tablespoons heavy cream
Decoration
  • Cutting board with knife
  • Tagalong cookies
  • Decorating bag fitted with a #809 tip
Equipment  
Thin Mint Cupcakes
Chocolate Cupcake
  • 1 ⅓ cups all purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ⅓ cups granulated sugar
  • ⅔ cup firmly packed light brown sugar
  • 4 large eggs
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • 1/2 cup chopped mint chocolate candies
Frosting
  • 2 cups butter, room temperature
  • 6 cups powdered sugar, sifted
  • 1/2 teaspoon salt
  • 2 tablespoons peppermint extract
  • 4 tablespoons heavy cream
  • Mint green food coloring
Decoration Equipment
Samoa Cookie Cupcakes

Samoa Cookie Cupcake

Let's get started!

Cupcakes

  1. Preheat oven to 350ºF.
  2. In a medium bowl, whisk together the flours, baking powder and salt until evenly combined.
  3. In a large bowl, use a hand mixer to beat butter and sugar until light and fluffy.
  4. Add in and egg and vanilla and beat well. Scrape down the sides of the bowl as needed.
  5. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
  6. Gently fold in shredded coconut.
  7. Line a cupcake tray and fill two-thirds full with batter. Bake for about 14 to 16 minutes.

Frosting

  1. Beat butter until smooth then add caramel and mix until well combined.
  2. Slowly add powdered sugar and beat until smooth.
  3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.
Time to decorate!
  1. Cut each Samoa cookie in half.
  2. Scoop frosting in decorating bag fitted with a #829 tip.
  3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
  4. Drizzle melted chocolate and top with a half of a Samoa cookie.

Tagalong Cookie Cupcake

Tagalong Cookie Cupcake

Let's get started!

Cupcakes

  1. Preheat oven to 325ºF.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined.
  3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
  4. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until well combined (do not over mix).
  5. Gently fold peanut butter chips into the batter.
  6. Line a cupcake tray and fill two-thirds full with batter. Bake for 18 to 20 minutes.

Frosting

  1. Beat butter until smooth and then mix in peanut butter.
  2. Slowly add powdered sugar and beat until smooth. Scrape down sides as needed.
  3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.
Time to decorate!
  1. Cut each Tagalong cookie in half.
  2. Scoop frosting in decorating bag fitted with a #829 tip.
  3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
  4. Top with a half of a Tagalong cookie.

Thin Mint Cookie Cupcake

Thin Mint Cookie Cupcake

Let's get started!

Cupcakes

  1. Preheat oven to 325ºF.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined.
  3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
  4. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until well combined (do not over mix).
  5. Gently fold mint chocolates into the batter.
  6. Line a cupcake tray and fill two-thirds full with batter. Bake for 18 to 20 minutes.

Frosting

  1. Beat butter until smooth then slowly add powdered sugar and beat until smooth. Scrape down sides as needed.
  2. Add in peppermint, food coloring and salt. Lastly, beat in cream until frosting is smooth and fluffy.
Time to decorate!
  1. Cut each Thin Mint cookie in half.
  2. Scoop frosting in decorating bag fitted with a #809 tip.
  3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
  4. Top with a half of a Thin Mint cookie.
DIY Girl Scout Cookie Cupcakes

Rosanna Pansino Merch