Cherry Chocolate Coconut Cupcakes |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Chocolate-covered coconut candy is tucked inside each of these moist morsels. The ganache frosting is complemented by coarse sugar and chocolate-covered cherries.Sandy Ploy, Whitefish Bay, Wisconsin Ingredients:
1 package (10 to 12 ounces) vanilla or white chips |
1/2 cup butter, cubed |
1 cup heavy whipping cream |
1 teaspoon coconut extract |
1 can (21 ounces) cherry pie filling |
1 cup buttermilk |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
3/4 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
6 packages (1.9 ounces each) chocolate-covered coconut candy bars |
1/2 cup semisweet chocolate chips |
1 teaspoon shortening |
24 maraschino cherries, well drained |
3-1/4 cups confectioners' sugar |
2 tablespoons coarse sugar |
Directions:
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 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. Yield: 2 dozen.
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