Cherry Chocolate Coconut Cupcakes

Name: Cherry Chocolate Coconut Cupcakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 24
Cuisine: American
Ingredients: 65 grams baking cocoa; 1 teaspoon baking powder; 2 teaspoons baking soda; 114 grams butter, cubed; 240 milliliters buttermilk; 595 grams can cherry pie filling; 1 teaspoon coconut extract; 390 grams confectioners sugar; 323 grams packages each) chocolate-covered coconut candy bars; 2 larges eggs; 250 grams all-purpose flour; 238 milliliters heavy whipping cream; 24 maraschino cherries, well drained; 1 teaspoons salt; 90 milliliters semisweet chocolate chips; 1 teaspoon shortening; 400 grams sugar; 2 Tbsps coarse sugar; 283 grams package vanilla or white chips

Cherry Chocolate Coconut Cupcakes takes about 55 minutes from beginning to end. This recipe serves 24. One portion of this dish contains around 4g of protein, 16g of fat, and a total of 431 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as an American dessert. This recipe from Taste of Home requires eggs, salt, baking soda, and chocolate-covered coconut candy bars.

Instructions

For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil.

Ingredients you will need

Vanilla

Butter

French Fries

Cream

Equipment you will use

Sauce Pan

Bowl

Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally.

Ingredients you will need

Extract

Equipment you will use

Whisk

In a large bowl, beat the pie filling, buttermilk and eggs until well blended.

Ingredients you will need

Pie Filling

Buttermilk

Egg

Equipment you will use

Bowl

Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended.

Ingredients you will need

Baking Soda

Pie Filling

Cocoa Powder

All Purpose Flour

Sugar

Salt

Fill 24 paper-lined muffin cups one-third full.

Equipment you will use

Muffin Liners

Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter.

Ingredients you will need

Candy Bar

Cupcakes

Bake 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.

Equipment you will use

Toothpicks

Oven

Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off.

Ingredients you will need

Chocolate Chips

Shortening

Chocolate

Cherries

Dip

Equipment you will use

Microwave

Place on a waxed paper-lined baking sheet. Refrigerate until set.

Equipment you will use

Baking Sheet

Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar.

Ingredients you will need

Powdered Sugar

Coarse Sugar

Cupcakes

Frosting

Garnish with chocolate-dipped cherries.

Ingredients you will need

Chocolate

Cherries

Equipment

Ingredients

Servings:

65grams

baking cocoa 1teaspoon

baking powder 2teaspoons

baking soda 114grams

butter, cubed 240milliliters

buttermilk 595grams

can cherry pie filling 1teaspoon

coconut extract 390grams

confectioners' sugar 323grams

packages each) chocolate-covered coconut candy bars 2larges

eggs 250grams

all-purpose flour 238milliliters

heavy whipping cream 24

maraschino cherries, well drained 1teaspoons

salt 90milliliters

semisweet chocolate chips 1teaspoon

shortening 400grams

sugar 2Tbsps

coarse sugar 283grams

package vanilla or white chips

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Coconut Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Barefoot Bubbly Pink Moscato. It has 4.9 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!