Cherry Chocolate Coconut Cupcakes

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.