Coconut Pecan Cupcakes With Chocolate Ganache Recipes

COCONUT CUPCAKES WITH CHOCOLATE GANACHE FILLING, TOPPED WITH CARAMEL BUTTERCREAM FROSTING AND TOASTED COCONUT

Steps:

• Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
• Sift together flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add oil to the mixture until fine crumbs are formed. Add the eggs, milk, and coconut extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
• Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
• To assemble, core each cupcake with an apple corer to create a pocket for the filling. Put the Chocolate Ganache Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with the filling. Put the Caramel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Pipe the frosting on top of the cupcakes in a circular motion until completely covered. Once frosted, dip the cupcakes in a bowl of the toasted coconut and serve.
• Melt the ingredients in a saucepan over low heat. Stir the mixture constantly until melted and smooth. Be careful not to burn. Remove from the heat to cool completely.
• Stir 1 cup butter, heavy cream, brown sugar, white sugar, and vanilla together in a microwave-safe dish. Microwave at 1 to 2 minute intervals, stirring between intervals. The caramel will be thick and bubbly when done. The caramel must sit and cool completely in order to incorporate into the buttercream.
• In the bowl of an electric stand mixer with a whisk attachment, whip the remaining 1 pound butter until creamed. Add the powdered sugar and 1/4 cup cooled caramel and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

CHOCOLATE COCONUT PECAN CUPCAKES

Steps:

• Mix cake mix, pudding mix, nuts, and coconut flakes.
• follow cake box directions (add wet ingrediants).
• spray or rub cupcake pan so mix doesnt stick.
• bake at 350f for about 20 minutes or until knife comes out clean --
• let cool and frost with your favorite icing.

COCONUT PECAN CUPCAKES

Steps:

• In 2-quart saucepan, mix sugar and cornstarch. Stir in whipping cream with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute or until thickened. Remove from heat. Stir in butter until melted. Stir in coconut, sour cream and vanilla. Place plastic wrap directly on surface of custard; refrigerate at least 3 hours.
• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in finely chopped pecans. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Spread coconut custard over cupcakes; sprinkle with coarsely chopped pecans. Store in refrigerator.

COCONUT-PECAN CUPCAKES WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350°F. Line standard muffin tins with paper liners. In a food processor, finely grind shredded coconut; transfer to a bowl. Process pecans with 2 tablespoons sugar until finely ground. Sift together flour, baking powder, and salt; stir in ground coconut and pecans.
• With an electric mixer on medium-high speed, cream butter, creamed coconut, and remaining sugar until pale and fluffy. Add extract and then eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 20 to 22 minutes (cupcakes will not be domed). Turn out cupcakes onto wire racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, dip tops of cupcakes in chocolate glaze, then turn over quickly and garnish with toasted coconut. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.