The words Girl Scout Cookies usually puts people in a frenzy. When Coffee-mate offered to send me their new Coffee-mate Girl Scouts creamers to try out, I got the same giddy feeling as when someone offers me Girl Scout cookies. Most people would just pour the Thin Mints or Caramel & Coconut flavors right into their coffee (which I did), but I had to make something with them.

Red velvet cupcakes with a whipped cream cheese caramel & coconut frosting to be exact. Yes, they are decadent. That’s why I made them in cupcake form. I won’t judge if you eat more than one.

I did cheat and use a boxed cake mix to make the red velvet cookies themselves. I would have loved to make them from scratch but I have to cut myself some slack. Right? (Recipe is at the bottom of the post.) You can even make the cupcakes ahead and the frosting later.

I attempted to make a buttercream frosting at first but that totally failed. It came out runny and way to sweet. After shopping for more cream cheese, I opted for a whipped frosting. Thank goodness it worked this time.

The kids love helping in the kitchen. I pre-measure all the ingredients and let the kids add them. (Check out my tips for baking with kids.) If you have a stand mixer, I recommend pulling it out to make this frosting. A hand mixer will work too, but it will take you a little bit longer.

Have you tried the Coffee-mate Girl Scouts creamers? Learn more about the creamers on the website and check out the commercial featuring Abby, a Girl Scout from Wisconson!

What’s your favorite Girl Scouts cookie?

Girl Scouts Coffee-mate Samoa Cupcakes

Name: Girl Scouts Coffee-mate Samoa Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 1 box of red velvet cake mix; 1 8oz block of cream cheese, softened; 1/4 c of granulated sugar; 1/4 c of Girl Scouts Coffee-mate in Caramel & Coconut; 1 1/2 c heavy whipping cream, chilled; Caramel topping; Mini-chocolate chips

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Girl Scouts Caramel & Coconut cookies (aka Samoas) are my very favorite. These decadent cupcakes are just as delicious as the cookies!

Ingredients

1 box of red velvet cake mix
1 8oz block of cream cheese, softened
1/4 c of granulated sugar
1/4 c of Girl Scouts Coffee-mate in Caramel & Coconut
1 1/2 c heavy whipping cream, chilled
Caramel topping
Mini-chocolate chips

Instructions

Follow instructions on the cake mix to make red velvet cupcakes. While cupcakes bake make the frosting.

In stand mixer, add cream cheese and sugar. Using the whisk attachment, mix on medium speed until smooth, with very little lumps.

While the cream cheese mixture is still whipping, slowly pour in the Girl Scouts Coffee-mate in Caramel & Coconut and heavy whipping cream.

Continue to whip on medium until stiff peaks form, stopping occasionally to scrap the sides and bottom to fully incorporate the cream cheese. This can take anywhere from 5-10 minutes.

Use a ziptop bag with the corner cut off or a pastry bag to decorate the cooled cupcakes. Drizzle with caramel sauce and sprinkle with chocolate chips.