Go Back

Coconut Cupcakes with Chocolate Ganache

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
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. In a large bowl, sift cake mix to remove lumps. Set aside.
  • 3. Use a whisk to combine, eggs whites, oil, coconut extract, vanilla extract, coconut milk and sour cream. Whisk until smooth.
  • 4. Add cake mix and stir using a spatula.
  • 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
  • 6. Let cool on cooling racks.
  • 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.
  • 8. Dip the tops of your cooled cupcakes into the ganache and let set before frosting.
  • 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.
  • 10. Pipe frosting onto cupcakes then roll into a bowl of shredded coconut to decorate.
  • 11. Ta dah! Enjoy!