cherry chocolate coconut cupcakes
Obtained online. http://www.tasteofhome.com/recipes/cherry-chocolate-coconut-cupcakes
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yield
24 serving(s)
prep time
35 Min
cook time
20 Min
method
Bake
Ingredients For cherry chocolate coconut cupcakes
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1 pkg(10 to 12 ounces) vanilla or white chips
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1/2 cbutter, cubed
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1 cheavy whipping cream
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1 tspcoconut extract
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1 can(21 ounces) cherry pie filling
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1 cbuttermilk
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2 lgeggs
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2 call-purpose flour
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2 csugar
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3/4 cbaking cocoa
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2 tspbaking soda
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1 tspbaking powder
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1/2 tspsalt
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6 pkg(1.9 ounces each) chocolate-covered coconut candy bars
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1/2 csemisweet chocolate chips
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1 tspshortening
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24maraschino cherries, well drained
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3 1/4 cconfectioners' sugar
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2 Tbspcoarse sugar
How To Make cherry chocolate coconut cupcakes
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1For 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.
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2In 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.
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3Fill 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.
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4Bake 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.
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5Meanwhile, 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.
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6Remove 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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