Desserts & Sweets

Chocolate Macaroon Cupcakes

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Did you know that macaroons come from Italy? They used to be made with almond paste, which is why in Italian, they are called, “amaretti” cookies. Honestly, I don’t care WHERE they were invented – I’m just glad they were!

 My favorite is a chocolate covered macaroon.  That sweet and milky coconut with a creamy milk chocolate… mmmmmm!  You know I HAD to create a cupcake with those flavors!  I hope you fall in love with these, like I have!

What you need:

Chocolate Cupcakes

    • 1 box of chocolate cake mix
    • 1 box (3.9 oz) chocolate pudding/pie filling powder
    • 3 eggs
    • 3/4 cup oil
    • 1/4 cup water
    • 1/2 cup brewed coffee
    • 1/2 cup sour cream

Coconut Filling

  • 1 package cream cheese (8 ounces) (softened)
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream (whipped- see below)
  • 1 teaspoon coconut extract

Chocolate Ganache

    • 8 ounces semisweet chocolate chips
    • 1/2 cup heavy whipping cream
    • 1/2 – 3/4 cup toasted coconut

Make them: 

Preheat the oven to 350 degrees.  Prep your muffin pans with cupcake liners.  I don’t recommend making these mini cupcakes – you want the regular size this time! 

Add cake ingredients and combine until just mixed.

Fill muffin cups 3/4 way full with batter.

Bake 17-21 minutes, or until a toothpick comes out clean.

Let cool completely on cooling rack.  

Using a knife, cut out the centers, and create a hole in each of the cupcakes.

Make the filling

Soften cream cheese and blend with powdered sugar until creamy.  

Whip the heavy whipping cream in a very cold mixing bowl with a cold whisk, until it’s fully whipped and forms stiff peaks.  I just throw my bowl and whisk in the freezer for about 10 minutes and it’s perfect.

Fold the whipped cream into the cream cheese/sugar mix

Add the coconut extract, mixing in carefully.

Scoop into center of each cupcake.

Make ganache

Place heavy whipping cream in microwave until it’s just beginning to boil.

Take out of microwave, and carefully pour chocolate chips in, making sure they are covered.

Let sit 3-5 minutes, then stir until combined.

Spoon over cupcakes, and sprinkle with toasted coconut. 

ENJOY!

Try these fun cupcakes with a surprise in the middle, too!

Print Recipe
5 from 2 votes

Chocolate Macaroon Cupcakes

These cupcakes seriously embody the delicious elements of a chocolate covered macaroon! From the crunchy coconut topping to creamy chocolate, it's a perfect little cupcake!

Ingredients

Chocolate Cupcakes

  • 1 box of chocolate cake mix
  • 1 box 3.9 oz chocolate pudding/pie filling powder
  • 3 eggs
  • 3/4 cup oil
  • 1/4 cup water
  • 1/2 cup brewed coffee
  • 1/2 cup sour cream

Coconut Filling

  • 1 package cream cheese 8 ounces (softened)
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream whipped- see below
  • 1 teaspoon coconut extract

Chocolate Ganache

  • 8 ounces semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 – 3/4 cup toasted coconut

Instructions

  • Preheat the oven to 350 degrees.  Prep your muffin pans with cupcake liners.  I don’t recommend making these mini cupcakes – you want the regular size this time!
  • Add cake ingredients and combine until just mixed.
  • Fill muffin cups 3/4 way full with batter.
  • Bake 17-21 minutes, or until a toothpick comes out clean.
  • Let cool completely on cooling rack.
  • Using a knife, cut out the centers, and create a hole in each of the cupcakes.

Make the filling

  • Soften cream cheese and blend with powdered sugar until creamy.
  • Whip the heavy whipping cream in a very cold mixing bowl with a cold whisk, until it’s fully whipped and forms stiff peaks.  I just throw my bowl and whisk in the freezer for about 10 minutes and it’s perfect.
  • Fold the whipped cream into the cream cheese/sugar mix
  • Add the coconut extract, mixing in carefully.
  • Scoop into center of each cupcake.

Make ganache

  • Place heavy whipping cream in microwave until it's just beginning to boil.
  • Take out of microwave, and carefully pour chocolate chips in, making sure they are covered.
  • Let sit 3-5 minutes, then stir until combined.
  • Spoon over cupcakes, and sprinkle with toasted coconut.

ENJOY!

    Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

    7 Comments

    1. Sandy Klocinski Reply

      Two of my favorites in one recipe!! They look easy to make. Wonderfully simple

    2. 5 stars
      Lots of great flavors in these cupcakes. Today I really want ice cream (97 degrees)

    3. My favorite kind of cookie! You can tell these would taste amazing.

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