- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Reviews forCherry Chocolate Coconut Cupcakes
"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."
"I am curious, what candy bar did you use? the only coconut I could think of was almond joy"
"These cupcakes are to die for. Everyone who ate them said they were the best ever. I highly recommend!!"