cherry chocolate coconut cupcakes

Name: Cherry Chocolate Coconut Cupcakes
Prep time: 35 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1 package(s) (10 to 12 ounces) vanilla or white chips; 1/2 cup(s) butter, cubed; 1 cup(s) heavy whipping cream; 1 teaspoon(s) coconut extract; 1 can(s) (21 ounces) cherry pie filling; 1 cup(s) buttermilk; 2 large eggs; 2 cup(s) all-purpose flour; 2 cup(s) sugar; 3/4 cup(s) baking cocoa; 2 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 6 package(s) (1.9 ounces each) chocolate-covered coconut candy bars; 1/2 cup(s) semisweet chocolate chips; 1 teaspoon(s) shortening; 24 - maraschino cherries, well drained; 3 1/4 cup(s) confectioners' sugar; 2 tablespoon(s) coarse sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.tasteofhome.com/recipes/cherry-chocolate-coconut-cupcakes

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yield 24 serving(s)

prep time 35 Min

cook time 20 Min

method Bake

Ingredients For cherry chocolate coconut cupcakes

1 pkg

(10 to 12 ounces) vanilla or white chips
1/2 c

butter, cubed
1 c

heavy whipping cream
1 tsp

coconut extract
1 can

(21 ounces) cherry pie filling
1 c

buttermilk
2 lg

eggs
2 c

all-purpose flour
2 c

sugar
3/4 c

baking cocoa
2 tsp

baking soda
1 tsp

baking powder
1/2 tsp

salt
6 pkg

(1.9 ounces each) chocolate-covered coconut candy bars
1/2 c

semisweet chocolate chips
1 tsp

shortening
24

maraschino cherries, well drained
3 1/4 c

confectioners' sugar
2 Tbsp

coarse sugar

How To Make cherry chocolate coconut cupcakes

1
For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally.

2
In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended.
3
Fill 24 paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter.
4
Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5
Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set.
6
Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.
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