Best 8 Cherry Chocolate Coconut Cupcakes Recipes

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Welcome to the delectable world of cherry chocolate coconut cupcakes, where taste buds are tantalized with a symphony of flavors. These cupcakes are a delightful indulgence that combine the sweet tartness of cherries, the rich decadence of chocolate, and the tropical allure of coconut. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating these heavenly treats, providing you with tips and tricks to ensure your cupcakes are moist, fluffy, and bursting with flavor. So, grab your apron, preheat your oven, and let's embark on a culinary journey to create the ultimate cherry chocolate coconut cupcakes that will leave your taste buds craving for more.

Here are our top 8 tried and tested recipes!

CHERRY CHOCOLATE COCONUT CUPCAKES



Cherry Chocolate Coconut Cupcakes image

Chocolate-covered coconut candy is tucked inside each of these morsels. The ganache frosting is complemented by coarse sugar and chocolate-covered cherries. -Sandy Ploy, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 19

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

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 in 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.

Nutrition Facts :

CHOCOLATE-CHOCOLATE CHERRY CUPCAKES



Chocolate-Chocolate Cherry Cupcakes image

Provided by Sandra Lee

Time 1h24m

Yield 24 cupcakes

Number Of Ingredients 11

1 (18.25-ounce) package butter-recipe chocolate cake mix (recommended: Betty Crocker)
1/2 cup (1 stick) butter, softened
3 eggs
1 1/3 cups cranberry-cherry juice
1/2 cup cherry pie filling
1 1/4 cups white baking chips
7 tablespoons heavy cream
2 1/2 teaspoons light-color corn syrup
1 1/4 cups whipped fluffy white frosting
1/3 cup semisweet chocolate chips
1 (10-ounce) jar maraschino cherries with stems, drained

Steps:

  • For cupcakes: Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
  • In a large mixing bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with an electric mixer on low for 30 seconds. Scrape down side of bowl. Beat for 2 minutes on medium. Spoon 2 tablespoons batter into each prepared muffin cup. Spoon 1 teaspoon cherry pie filling on batter in each cup and top with another 1 tablespoon cupcake batter.
  • Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
  • For frosting: Place the white baking chips in a medium bowl; set aside. In a small saucepan, heat the heavy cream and corn syrup over medium heat until nearly boiling. Pour the hot mixture over the white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir the cream mixture into the white frosting until well mixed; set aside.
  • In a small microwave-safe bowl, microwave the semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place the maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate and place on waxed paper-lined baking sheet until chocolate hardens.
  • Frost each cupcake with white chocolate frosting and top with a chocolate-covered cherry.

CHOCOLATE CHERRY CUPCAKES



Chocolate Cherry Cupcakes image

Inside each of these cupcakes is a fruity surprise! I start with a convenient cake mix to produce these special treats. -Bertille Cooper, California, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup canola oil
3 large eggs
1 can (21 ounces) cherry pie filling
1 can (16 ounces) vanilla frosting
Chocolate curls, optional

Steps:

  • In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.

Nutrition Facts : Calories 252 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 187mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.

WHITE CHOCOLATE CHERRY CUPCAKES



White Chocolate Cherry Cupcakes image

Provided by Food Network

Time 43m

Yield 28 cupcakes

Number Of Ingredients 27

2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 whole eggs
2 teaspoon vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
1 cup maraschino cherries
4 tablespoons maraschino cherry juice
2 cups mini white chocolate chips
1 3/4 pounds Casey's Buttercream, recipe follows
140 large pearls, for garnish
28 maraschino cherries, for garnish
Edible glitter, for garnish
4 pounds butter, softened
8 ounces high ratio shortening (recommended: Sweetex)
8 cups confectioners' sugar, sifted
4 tablespoons vanilla extract
4 tablespoons cherry liqueur
2 tablespoons lemon extract
1 tablespoons vodka

Steps:

  • Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
  • Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
  • De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
  • To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
  • In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.

CHOCOLATE-CHERRY CUPCAKES



Chocolate-Cherry Cupcakes image

If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!

Provided by Kim

Time 1h40m

Yield 24

Number Of Ingredients 21

2 ½ cups frozen tart cherries, pitted
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
½ cup strongly brewed coffee, cooled to room temperature
1 cup unsalted butter, softened
4 cups powdered sugar, or as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream

Steps:

  • Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
  • Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
  • Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
  • Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
  • Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
  • Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
  • Spread or pipe frosting over the cooled cupcakes.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g

CHERRY AND COCONUT CUPCAKES



Cherry and coconut cupcakes image

Cherry and dessicated coconut with coconut milk

Provided by j_thompson26

Time 40m

Yield Makes 9

Number Of Ingredients 0

Steps:

  • preheat oven to 180 degrees fan assisted line muffin tin
  • beat butter and sugar until fluffy and creamy Add eggs little by little Fold in flour and dessicated coconut Add milk and vanilla extract stir in cherries
  • Spoon into cases bake for around 20 mins

DARK CHOCOLATE-CHERRY CUPCAKES



Dark Chocolate-Cherry Cupcakes image

Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."

Provided by Taylor R

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
2 cups white sugar
¾ cup Dutch-process dark chocolate cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
2 large eggs
¼ cup salted butter, softened
¼ cup canola oil
2 teaspoons almond extract
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
  • Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 33.6 g, Cholesterol 21 mg, Fat 5.3 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 209.1 mg, Sugar 17.2 g

CHOCOLATE CHERRY CUPCAKES



Chocolate Cherry Cupcakes image

A Nigella Lawson recipe that always has people asking for more - even people who don't normally eat chocolate cakes. Very morish. Use the best jam you can afford. If you use a relatively cheap jam, it'll probably be sweeter so use less sugar. You could also try adding a splash of kirsch to the batter and icing if you so desire. Very easy to make too.

Provided by Lisa Connelly

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

125 g soft unsalted butter
100 g dark chocolate, broken into pieces
300 g morello cherry jam
150 g caster sugar
1 pinch salt
2 large eggs, beaten
150 g self-raising flour
100 g dark chocolate
100 ml double cream
12 natural coloured glace cherries

Steps:

  • Preheat the oven to 180C/gas mark 4.
  • Melt the butter in a heavy bottomed pan.
  • When it's nearly comletely melted, stir in the chocolate.
  • Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
  • Now add the cherry jam, sugar, salt and eggs.
  • Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
  • Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes.
  • Cool in the pan for 10 minutes before turning out.
  • When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan.
  • Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth.
  • Ice the cakes with a spoon and put a cherry on the centre of each cake.

Nutrition Facts : Calories 375.2, Fat 22.7, SaturatedFat 13.8, Cholesterol 69.3, Sodium 200.4, Carbohydrate 45.1, Fiber 3.8, Sugar 24.9, Protein 5.1

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you have everything you need.
  • Use Fresh Ingredients: The quality of your ingredients will directly affect the taste of your cupcakes. Whenever possible, use fresh fruits, vegetables, and dairy products.
  • Follow the Recipe Carefully: Don't skip any steps or ingredients, and be sure to measure accurately. Baking is a science, and precise measurements are essential for success.
  • Don't Overmix the Batter: Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
  • Fill the Cupcake Liners Properly: Fill the cupcake liners about 2/3 full. This will help prevent the cupcakes from overflowing in the oven.
  • Bake the Cupcakes at the Correct Temperature: The temperature of your oven will vary depending on the recipe. Be sure to preheat your oven to the correct temperature before baking.
  • Let the Cupcakes Cool Completely: Before you frost the cupcakes, let them cool completely. This will help the frosting to set properly.

Conclusion:

These cherry chocolate coconut cupcakes are a delicious and festive treat that are perfect for any occasion. With their moist chocolate cake, sweet cherry filling, and creamy coconut frosting, these cupcakes are sure to be a hit. So next time you're looking for a special dessert, give these cupcakes a try. You won't be disappointed!

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