Recipe courtesy of Tiffany Magness and Kerstin Bellah

Dark Chocolate Samoa Cupcakes

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  • Level: Intermediate
  • Total: 1 hr 40 min (plus cooling time)
  • Active: 1 hr 25 min
  • Yield: 12 cupcakes
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1 cup gluten-free flour mix 

3/4 cup granulated sugar 

1/2 cup cocoa 

1 teaspoon baking soda 

1/2 teaspoon sea salt 

1/2 teaspoon xanthan gum 

1 cup coconut milk 

1/2 cup canola oil 

1/4 cup black bean puree 

1/4 cup espresso 

1 tablespoon vinegar 

1 tablespoon vanilla extract

1 teaspoon coconut extract 

1 cup vegan semisweet chocolate chips 

Vegan chocolate syrup, such as Da Vinci brand 

Caramel Coconut Filling, recipe follows

Caramel Buttercream Frosting, recipe follows

Caramel Coconut Filling:

1/4 cup sweetened coconut flakes, plus more for garnish

1/2 cup coconut palm sugar 

1/4 cup nondairy margarine 

1/4 cup coconut milk 

2 teaspoons arrowroot 

1/4 teaspoon sea salt 

1/2 teaspoon vanilla extract 

Caramel Buttercream Frosting:

8 cups powdered sugar 

8 ounces nondairy margarine 

1/2 cup soy milk 

1/4 cup caramel sauce, from Coconut Caramel Filling 

1 tablespoon vanilla extract 


  1. Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
  2. In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking soda, salt, and xanthan gum until well integrated. Add in the coconut milk, oil, bean puree, espresso, vinegar and extracts, and mix until smooth. Fold in the chocolate chips.
  3. Fill the cupcake liners three-quarters-full with batter. Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
  4. To assemble: Fill each cupcake with Caramel Coconut Filling by piping approximately 1 tablespoon of the filling into each center. Top generously with Caramel Buttercream Frosting. Drizzle chocolate syrup across top of the frosting. Finish the cupcakes off with a large pinch of toasted coconut. 

Caramel Coconut Filling:

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Lay out the coconut flakes eventually on the pan. Bake until golden brown, about 20 minutes, stirring every 5 minutes.
  3. Place the coconut palm sugar, nondairy margarine, coconut milk, arrowroot and salt in a medium saucepan. Cook over medium heat until it reaches boiling. Boil for 3 minutes, stirring occasionally. Stir in the vanilla and let sit for 5 minutes. Set aside 1/4 cup of the caramel for the frosting. Add 1/4 cup of the toasted coconut to the remaining caramel, and stir well. Let cool. Fill a pastry bag with the filling and cut 1/4-inch off the tip.

Caramel Buttercream Frosting:

  1. Mix together the powdered sugar, nondairy margarine, soy milk, caramel sauce and vanilla with an electric mixer until light and fluffy.
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