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Cherry Chocolate Coconut Cupcakes Recipe
Cherry Chocolate Coconut Cupcakes Recipe photo by Taste of Home

Cherry Chocolate Coconut Cupcakes Recipe

Read Reviews (18)
5 18
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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
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES: 24 servings

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 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

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.

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.
Originally published as Cherry Chocolate Coconut Cupcakes in Taste of Home Christmas Annual Annual 2009, p161

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.

Reviews for Cherry Chocolate Coconut Cupcakes(18)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 14, 2013

Wow. (I did add 2T oil)

MY REVIEW
Reviewed Jun. 19, 2012

HANDS DOWN, BEST CUPCAKE EVER!!!! Icing is so thick and rich, chocolate covered cherry on top is so fun, cherries throughout the cake, and you get to the yummy mounds bar at the end! A MUST MAKE!!!!!

MY REVIEW
Reviewed Jun. 19, 2012

HANDS DOWN, BEST CUPCAKE EVER!!!! Icing is so thick and rich, chocolate covered cherry on top is so fun, cherries throughout the cake, and you get to the yummy mounds bar at the end! A MUST MAKE!!!!!

MY REVIEW
Reviewed Jun. 19, 2012

HANDS DOWN, BEST CUPCAKE EVER!!!! Icing is so thick and rich, chocolate covered cherry on top is so yummy, cherries throughout the cake, and you get to the yummy mounds bar at the end! A MUST MAKE!!!!!

MY REVIEW
Reviewed Jan. 15, 2012

BIG HIT at the Christmas parties!!! I made this recipe twice and they were amazing!

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