Name: Cherry Chocolate Coconut Cupcakes
Prep time: 35 min
Cook time: 35 min
Yield: 2
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 large eggs -; 2 cups 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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cherry Chocolate Coconut Cupcakes

1. 1 package (10 to 12 ounces) vanilla or white chips -

2. 1/2 cup butter, cubed -

3. 1 cup heavy whipping cream -

4. 1 teaspoon coconut extract -

5. 1 can (21 ounces) cherry pie filling -

6. 1 cup buttermilk -

7. 2 large eggs -

8. 2 cups all-purpose flour -

9. 2 cups sugar -

10. 3/4 cup baking cocoa -

11. 2 teaspoons baking soda -

12. 1 teaspoon baking powder -

13. 1/2 teaspoon salt -

14. 6 packages (1.9 ounces each) chocolate-covered coconut candy bars -

15. 1/2 cup semisweet chocolate chips -

16. 1 teaspoon shortening -

17. 24 maraschino cherries, well drained -

18. 3-1/4 cups confectioners' sugar -

19. 2 tablespoons coarse sugar -

How to cook deliciously - Cherry Chocolate Coconut Cupcakes

1. Stage

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. Stage

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. Stage

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. Stage

Bake at 375° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

5. Stage

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. Stage

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.