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Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut Recipe

Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut

Recipe courtesy Andrea Ballus, Cupcake Wars 2010

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on March 11, 2011

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    The best cupcake EVER!!! I had people knocking on my door begging for more. Outstanding Cupcake!!!! 10++++

    I will also add that the flosting made way too much and so did the ganache. Next time I will cut them in half and that will be perfect.

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  • on February 10, 2011

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    These were very good. The frosting recipe should be cut in half....at least. Had a LOT left, like enough to frost a couple dozen more cupcakes. I question the whole caramel buttercream recipe (first part of that recipe makes about 6 cups of caramel mixture after it cools and separates, yet you are asked to only use a 1/4 cup of it I'd also cut the genache recipe by a quarter. I used Ghirardelly chocolate for the genache, it was wonderful. Takes longer than 40 minutes to make. Give yourself a few hours time for the cooling of the caramel and genache. I'd make these again.

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  • on January 17, 2011

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    These cupcakes were delicious!

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