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
1box of chocolate cake mix
1box3.9 oz chocolate pudding/pie filling powder
3eggs
3/4cupoil
1/4cupwater
1/2cupbrewed coffee
1/2cupsour cream
Coconut Filling
1package cream cheese8 ounces (softened)
1cuppowdered sugar
1/2cupheavy whipping creamwhipped- see below
1teaspooncoconut extract
Chocolate Ganache
8ouncessemisweet chocolate chips
1/2cupheavy 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.