CHERRY CHOCOLATE COCONUT CUPCAKES

Cherry Chocolate Coconut Cupcakes image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

1 package(s) (10 to 12 ounces) vanilla or white chips
1/2 cup(s) butter, cubed
1 cup(s) heavy whipping cream
1 teaspoon(s) coconut extract
1 can(s) (21 ounces) cherry pie filling
1 cup(s) buttermilk
2 large eggs
2 cup(s) all-purpose flour
2 cup(s) sugar
3/4 cup(s) baking cocoa
2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
6 package(s) (1.9 ounces each) chocolate-covered coconut candy bars
1/2 cup(s) semisweet chocolate chips
1 teaspoon(s) shortening
24 - maraschino cherries, well drained
3 1/4 cup(s) confectioners' sugar
2 tablespoon(s) coarse sugar

Steps:

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 near 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.