Private Recipe

cherry chocolate coconut cupcakes

review
By Chrystal Cackler
from Huntsville, AL

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

serves 24
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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