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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
Nutritional Facts 1 cupcake equals 426 calories, 16 g fat (10 g saturated fat), 44 mg cholesterol, 255 mg sodium, 67 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Cherry Chocolate Coconut Cupcakes in Taste of Home Christmas Annual Annual 2009, p161
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Reviewed on Jan. 15, 2012 by utvol1191
BIG HIT at the Christmas parties!!! I made this recipe twice and they were amazing!
Reviewed on Jan. 05, 2012 by CFranklin879
This recipe was WONDERFUL and I got rave reviews from my co-workers. One of them even offered to pay me to make them for an upcoming birthday party in his family! I did add 1T of oil to the batter as suggested in another review and they came out extremely moist.
Reviewed on Dec. 19, 2011 by Have Your Cake & Lose Weight too
What I liked about this recipe was tucking the coconut candy inside! Now I am a diabetic treated with diet and exercise so obviously I needed a couple changes. To begin with I frosted with refrigerated Vanilla Snack Pack Pudding and sprinkled a little coconut on top. I used sugar free cherry pie filling and Splenda instead of the sugar. I did splurge with the chocolate coconut candy inside. I also only made 12 cupcakes. I still captured her flavors!
Reviewed on Dec. 18, 2011 by SladerGator
Thank you to those who wrote reviews on this recipe thus making me try it! This one is definitely a keeper! Delicious!
Reviewed on Dec. 17, 2011 by Barbilicious
I haven't made this recipe yet, but I was wondering if you could make it as a 9x13 cake instead of cupcakes? Would the batter be too much for a 9x13 size pan? Would it change the way it would turn out as far as the moistness and flavor?
Reviewed on Dec. 17, 2011 by bluetigereyes2
I made this recipe for a potluck at work. Not only were these delicious, they looked amazing too. I had enough frosting to make another batch the next day and STILL had left over frosting. When I made my 2nd batch, I added about 1 T canola oil to the batter, and that made it alot moister. I would highly recommend adding a little oil to the cake batter. These are quite rich, but also work well as mini cupcakes (just cut the mounds bars into 4 pieces instead of 2) and they are the perfect snack size without being overbearing. I also topped mine with toasted coconut instead of the coarse sugar. Definitely a keeper!!!
Reviewed on Dec. 15, 2011 by sstetzel
bbpawn the only coconut I could think of was almond joy Almond Joy is the nutty counterpart to Mounds. These have Mounds bars in them. And now I have the theme song from the old commercial stuck in my head ♫♪ "Sometimes you feel like a nut...sometimes you don't!" ♪♫
bbpawn the only coconut I could think of was almond joy
Almond Joy is the nutty counterpart to Mounds. These have Mounds bars in them.
And now I have the theme song from the old commercial stuck in my head ♫♪ "Sometimes you feel like a nut...sometimes you don't!" ♪♫
Reviewed on Dec. 15, 2011 by bbpawn
I am curious, what candy bar did you use? the only coconut I could think of was almond joy
Reviewed on Mar. 16, 2011 by pumabecker
These cupcakes are to die for. Everyone who ate them said they were the best ever. I highly recommend!!
Reviewed on Dec. 31, 2010 by lawood4
These cupcakes were a hit! I fixed for Christmas eve dinner. I couldn't have chosen a more elegant wonderful tasting dessert. I will be making these again probably for Valentines Day. These would make beautiful gifts.
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