Cherry Chocolate Coconut Cupcakes Recipe

Name: Cherry Chocolate Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 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

Servings: persons

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

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 375u00b0 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
6
. Refrigerate until set.
7
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.

3747

kcal

Calories

198

Fat

440

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 package (10 to 12 ounces) vanilla or white chips, 1/2 cup butter, cubed, 1 cup heavy whipping cream, 1 teaspoon coconut extract, and more.

Yes, Cherry Chocolate Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Chocolate Coconut Cupcakes

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