Moist chocolate cupcakes, with macaroon filling, a white chocolate coconut topping, and a chocolate ganache.
A few years ago I decided to enter the state fair cupcake competition. I tried a variety of recipes, mixed, matched, adjusted and finally settled on these. I think they turned out delicious! And they took third place!
These cupcakes are delicious. Moist chocolate cupcakes, with macaroon filling, a white chocolate coconut topping, and a chocolate ganache. These cupcakes are not kidding around. They are perfect for taking care of anyone's sweet tooth. So, so yummy!
White Chocolate Coconut Topping
½ cup coconut milk
1 cup white chocolate chips
2 tablespoons cream cheese
¼ cup butter
1 ¼ cup coconut
Heat coconut milk to a simmer. Remove from heat and add white chocolate chips. Let sit for a couple minutes. Stir until smooth. Add sour cream and butter and stir until smooth. Stir in coconut. Refrigerate until thickened.
Macaroon Filling
1 egg white
½ cup sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons flour
1 1/3 cup unsweetened coconut
Beat egg white until it forms a soft peak. Add sugar and beat until mixture creates white ribbons. Add vanilla and almond extract. Add coconut and flour. Combine until completely mixed.
Chocolate Cake
½ cup butter
1 ¼ cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup sour cream
1/3 cup cocoa
2 cups flour
1 ½ baking soda
¾ teaspoon salt
1 cup boiling water
Line cupcake tins with cupcake liners. Sift together cocoa, flour, soda, and salt. In another bowl, cream butter and sugar. Add eggs and vanilla. Add sour cream. Beat until smooth. Stir in flour mixture. Slowly add boiling water while mixing.
Ganache
1/3 cup coconut milk
¾ cup chocolate chips
Bring coconut milk to a simmer. Remove from heat and add chocolate chips. Let sit for a couple minutes. Stir to combine.
Assembly
Fill cupcake liners about 1/3 of the way with chocolate batter. With a cookie scoop, add a scoop of macaroon filling into the center of each cupcake. Fill the rest of the cupcakes with batter until about ¾ full. Bake at 350 for 17-20 minutes. Cool completely.
Add a spoon of coconut topping to the tops. Prepare chocolate ganache. Pour over the tops of the cupcakes. Enjoy.
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