Cherry Chocolate Coconut Cupcakes Recipe

Gourmet Cherry Chocolate Coconut Cupcakes Recipe with coconut chocolate filling are absolutely tasty…The filling is made from flake coconut, chocolate covered cherries and HERSHEY’®S Semi-Sweet Chocolate Chips.The icing on these cupcakes is our cream cheese icing topped off with flake coconut and Hershey Semi-Sweet Chocolate Chips drizzled on them for the finishing touch is absolutely devine.They taste a lot like a mounds candy bar with a hint of cherry flavor.This freshly baked cupcakes, are always a childhood favorite.This delicious recipe, will have your children wanting to lick the bowl as well. These tasty treats can be described as light, fluffy and sweet.

100% would make it again

24 Servings

Prep: 35 min. + chilling Bake: 20 min. + cooling

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 eggs

2 cups all-purpose flour

2 cups sugar

3/4 cup HERSHEY®’S 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 HERSHEY’®S Semi-Sweet Chocolate Chips

1 teaspoon shortening

24 maraschino cherries, well drained

3-1/4 cups confectioners' sugar

2 tablespoons coarse sugar

Directions

• For ganache, in a small saucepan, melt vanilla chips and butter with cream over low heat; stir until blended. Transfer to a large bowl; 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 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 comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, in a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; 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.

Nutrition Facts:

• 1 cupcake equals 426 calories, 16 g fat (10 g saturated fat), 44 mg cholesterol, 255 mg sodium, 67 g carbohydrate, 1 g fiber, 4 g protein.

Keep Visiting Gourmet Food Recipes Blog for delicious & tasty Chocolate Treats & gourmet food recipes for this Christmas celebrations.

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