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Cherry Chocolate Coconut Cupcakes

9 reviews
Total Time
Prep: 35 min. + chilling Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Sandy Ploy, Whitefish Bay, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 03, 2023

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

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Test Kitchen Approved

Cherry Chocolate Coconut Cupcakes

9 reviews
Prep Time 35 min
Cook Time 20 min
Yield 2 dozen

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
Text Ingredients

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 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. 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. 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.
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