Cherry Chocolate Coconut Cupcakes
Chocolate-covered coconut candy is tucked inside each of these 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 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
Reviews
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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!!!!!
BIG HIT at the Christmas parties!!! I made this recipe twice and they were amazing!
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.
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!
Thank you to those who wrote reviews on this recipe thus making me try it! This one is definitely a keeper! Delicious!
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?
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!!!
Almond Joy is the nutty counterpart to Mounds. These have Mounds bars in them.