Print
Email
Add a photoA little tropical, a little chocolate decadence - who could ask for anything more. This is a lovely dessert and perfect for a lush Summer gathering! This recipe makes 6 large cupcakes or 12 small ones. I suggest using the large pan for a better presentation!
Ingredients
- 2 1/4 cups all purpose flour
- 1 1/3 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup Simply Mango Orange Juice (or 1/2 cup OJ & 1/2 cup mango juice)
- 1 teaspoon vanilla
- 3 large eggs
- Coconut Rum Chocolate Ganache
- 9 ounces Milk Chocolate chips
- 1 cup heavy cream
- 1 tbls. Coconut flavored rum
- Toasted flaked coconut for garnish
Directions
- Preheat oven to 350° F.
- Mix together dry ingredients in mixing bowl.
- Add shortening, juice, and vanilla and beat for about 1 minute on medium speed.
- Add eggs and beat for another minute.
- Scrape down bowl and beat on high speed for 1 1/2 minutes until blended nicely and batter is smooth. (This batter is fairly wet and makes very moist cupcakes.)
- Line muffin pan with paper cups and spoon batter into each cup until about 3/4 full.
- Bake for 20-24 minutes or until toothpick or cake tester inserted in center comes out smooth.
- Cool for 5 minutes in pan then remove to wire rack to cool completely.
- Ganache:
- Using a small saucepan, heat cream over medium heat until just boiling. Watch closely, as cream will boil over quickly and scorch!
- Pour cream over milk chocolate chips in small bowl. Allow milk to begin to melt chocolate for a moment then whisk mixture until smooth.
- Stir in coconut rum.
- Allow ganache to cool just slightly in bowl.
- Dip each of the cupcakes into the ganache covering the top of the cupcake but being careful not to dip the paper liner or sides into the chocolate ganache.
- Sprinkle top of cupcake with a bit of flaked toasted coconut.
- Allow to cool completely before serving.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 475 | |
| Calories from Fat 227 | 48% |
| Total Fat 25.84g | 32% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 2.86g | |
| Cholesterol 71mg | 24% |
| Sodium 453mg | 19% |
| Potassium 191mg | 5% |
| Total Carbs 55.8g | 15% |
| Dietary Fiber 2.9g | 10% |
| Sugars 34.45g | 23% |
| Protein 6.38g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
