The Story:
Remember when I said that I love the chocolate and coconut combo? Well it’s true, I’m obsessed. Within a month I have posted my Almond Joy Cupcakes which went insane on Pinterest and also my Chocolate Coconut Cookie Sandwiches which are adorable and delicious. And now, I am posting these babies. I made them for my brother’s wedding reception, and they were the first ones gone. I even had people coming up to me and asking “Are there any coconut ones left, I was told I HAVE to try one.”
Coconut Cupcakes with Chocolate Ganache
Servings 20 -24 cupcakes
Ingredients
Coconut Cake:
- 1 box white cake mix
- 4 egg whites
- 1/3 cup oil
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3/4 cup coconut milk canned, not light
- 3/4 cup sour cream
Ganache:
- 1 cup semi sweet chocolate chips
- 1/4 cup whipping cream
- 1/2 teaspoon coconut extract
Coconut Cream:
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 1/2 teaspoon coconut extract
- 4-5 cups powdered sugar
Shredded Coconut for decoration
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. In a large bowl, sift cake mix to remove lumps. Set aside.
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3. Use a whisk to combine, eggs whites, oil, coconut extract, vanilla extract, coconut milk and sour cream. Whisk until smooth.
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4. Add cake mix and stir using a spatula.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
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6. Let cool on cooling racks.
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7. Ganache: When your cupcakes are cooled, place chocolate chips and whipping cream in a heat proof bowl. Microwave for 30 seconds and then stir. Continue to microwave in 10 second increments and stirring in between until it's smooth.
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8. Dip the tops of your cooled cupcakes into the ganache and let set before frosting.
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9. Coconut Cream: Beat butter and cream cheese until smooth. Add coconut extract and then slowly add powdered sugar until you reach your desired consistency.
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10. Pipe frosting onto cupcakes then roll into a bowl of shredded coconut to decorate.
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11. Ta dah! Enjoy!
When I first saw this post, I immediately thought of your almond joy cupcakes! I still have to make those. I’m a tad obsessed with chocolate + coconut too, Lizzy! Almond Joys and mounds bars are by far my favorite candy bars. 🙂
Hi Lizzy! These look amazing!
Do you have any tips for maintaining the integrity of frosting for an outdoor/poolside
reception? I am doing cupcakes for 150 next Friday and the bride has picked out 4 of your
yummy recipes. I showed her your site and said,”which ones?” She had a hard time deciding!
My worry: with the heat here in Richland (maybe high 80’s or 90’s) what is the best way to keep the frosting from
melting or getting too soft? Just bring out a limited number at a time or is there a way to stabilize the frosting with gelatin or do you put the tray on ice? Also do you recommend using a fan by the dessert table?
ALSO, cake mixes have gone crazy sky high expensive!!! what is going on? Even at Winco they are $1.99. Betty Crocker mixes are .99 but they are smaller.
Ciel, I will send you an email with all the answers!
could u email me with the answer to this as well about the cupcakes and how to keep the frosting from melting
Can you also email me the answer about the frosting 🙂
and me
Oh good gracious…I WISH I had seen these before my 40th birthday!! i would have begged my sister to make them for me! Without a doubt my most favorite ingredients together…even beyond PB and chocolate!
Guess I’ll just have to do it myself! YUM!
Yeah, you don’t need a birthday to make cupcakes! I make cupcakes every day 🙂
Wow! I’m in awww! I have to try these.
Do you use artificial coconut extract, or real stuff? I can only find artificial…
Artificial… Sorta lame but it works well!
I’d also like to know the ‘answers’ for stabilizing the frosting for outdoor warm weather serving. Thank you.
I usually just add a little extra powdered sugar and make sure the treats are in the shade. Some people will add gelatin but that’s starts to change the texture as well.
I made these on the weekend with out ganache so yum. Ive nominated you for the versitle bloggers Award.
http://kazascakes.blogspot.co.nz/2012/07/an-award.html
have you noticed all the cake mix brands are smaller now by a few ounces? have you noticed if it is affecting your recipes, and if so how are you adjusting them. i think it makes a difference in my recipes. i called Duncan Hines and instead of raising the price they just reduced the ounces. they said to just add in more cake mix from a second box. it is frustrating. wondering what your thoughts were. thanks!
I use Pillsbury, and they haven’t changed their size yet
Hi, I am wondering whether it will work if I double the recipe and make it as a sheet cake? Thanks!
you may not even need to double it, but yes it will work!
Thank you!
I am making these tomorrow. And I was wondering the topping is it sweeten or unsweetened shredded coconut?
Sweetened!
Lizzy,
I would love to pick your brain about how you manage to make cupcakes for weddings…I read somewhere that you freeze them. I’m assuming that’s before icing them. Yes? I’m helping my friend out for her daughters wedding and she wants your cupcakes…so any pointers you can offer would be super appreciated! Thanks so much!!