These cupcakes are a bit time-consuming but worth it! Chocolate-covered coconut candy is tucked inside each morsel. The fluffy white ganache frosting is complemented by coarse sugar and chocolate-covered cherries.
—SANDY PLOY WHITEFISH BAY, WI
PREP: 35 MIN. + CHILLING • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
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 the extract. Cover and refrigerate for at least 4 hours, stirring occasionally.
2. In a large bowl, beat the pie filling, buttermilk and eggs until they are 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 the center of each cupcake. Cover each with 2 tablespoonfuls batter.
4. 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.
5. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip the cherries in the chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set.
6. Remove ganache from refrigerator; gradually beat in the confectioners’ sugar until frosting is light and fluffy. Pipe over the cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.