Cherry Chocolate Coconut Cupcakes
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 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
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 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. Yield: 2 dozen.
Recipe found here: Cherry Chocolate Coconut Cupcakes