30 Jul Coconut Macaroon Chocolate Cupcakes with Nutella Ganache
I know what you’re not thinking right now.
Another Nutella recipe???
Because you guys love Nutella. Like, looooove Nutella. Like sitting in a tree, k i s s i n g -ing with Nutella.
And when my shoulder angel tried to talk me out of two Nutella recipes in two weeks, my shoulder devil shouted ‘GIVE THE PEOPLE WHAT THEY WANT!’ and won.
Also, the recipe I actually had planned on posting this week needs some tweaking. So there’s that.
Thus, Nutella. Et Voila.
I also know that you love coconut. So this time I combined the hazelnut temptress with creamy chocolate ganache then paired it with coconut, which you may also recognize from around these parts lately. Sooo maybe I’ve gone down a rabbit hole over here?
Anyway, pause those saucey Nutella + coconut fantasies for a moment. If you stop by here regularly (which I hope you do!!) I suspect you may be looking for an update on Miss Mrs. Longbottom’s wedding! <– That was both an invitation to keep coming back and/or maybe me begging you too, also. We’re mostly grown-ups here so it’s okay to ask to be friends, right?
If I had to describe the wedding in two words, they would be THE BAND. Holy batman, the band.
It was less of a Green-Wedding-Shoes-esque, every-DIY-detail-planned-to-a-T type wedding and more of a drink-some-more-champagne-and-dance-until-your-butt-falls-off kind of wedding. I put on my ratty Target sandals from 2009 favorite dancing shoes, grabbed a couple vodka sodas and didn’t leave the dance floor until it was time to wave giant sparklers in the air as the smooching couple made their exit. Because sparklers are only thing better than a live performance of a Michael Jackson – R. Kelly – Britney Spears – Bruno Mars mash up. (That’s a lie.)
But for serious y’all, Miss Longbottom is now a Mrs. He put a ring on it. Because if you knew her like I do then, duh.
Right now she’s on a beach in Cancun, doing honeymooner things. Which in this day and age is probably doing less of what you think it is and more of getting free honeymooner things from an fancy-schmancy all-inclusive resort. Or maybe both.
The night was magical, and perfect, and I wish I could wear my sparkly gold wedding shoes for the rest of time. If only high heels were more comfortable.
Ok, now cupcakes.
These cupcakes are a chocolate cake base (yep, you can even use box mix), stuffed with a cream cheese & coconut cannon ball before baking, then dipped in Nutella chocolate ganache and sprinkled with toasted coconut. Ohhhh yeah.
I was hesitant to call these Coconut Macaroon Chocolate Cupcakes because the center filling isn’t a true macaroon filling. Instead, it’s a decadent combination of primarily cream cheese and coconut, that because of the addition of an egg white, bakes into a creamy, macaroon-like filling — the perfect complement to rich chocolate-hazelnut ganache.
My boss’s boss may have told me these cupcakes are the best thing she has ever eaten. Not to brag or anything. So get at it! Make you some!
I’m going to go eat two or five to compensate for the emotional hole left in my soul because the wedding is gone and passed. Normal right?
XO, Katie
Ingredients
- 1 8 oz. block of cream cheese, softened
- 2 tbsp sugar
- 1 cup shredded sweetened coconut
- 1 egg white
- 1/2 tsp almond extract
- Your favorite chocolate cupcake recipe OR 1 box chocolate cake mix, prepared but not baked
- 4 oz. semi-sweet chocolate
- 1/2 cup Nutella
- 1 cup cream
- 1/2 cup sweetened coconut flakes, toasted
Instructions
- Preheat your oven to 350F and line 2 cupcake tins with liners. Set aside.
- To make your filling, combine cream cheese, sugar, egg white and almond extract in a large bowl. Stir together until well combined. Add the coconut and mix thoroughly.
- Next make your cupcake batter. You can either use your favorite recipe or prepare a box mix.
- To assemble for baking, fill your cupcake liners about 1/3 - 1/2 full with the chocolate cake batter. Then using a spoon, scoop about 1 1/2 - 2 tsp of coconut filling into the center of each cupcake. Top off with more chocolate cake batter, filling cupcakes tins to be about 3/4 of the way full. Do not overfill!
- Place cupcakes in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool.
- While your cupcakes are baking, make you chocolate ganache by microwaving the semi-sweet chocolate and the milk together for 30 seconds. Stir until smooth, microwaving for another 30 seconds if needed. Add in the Nutella and stir again until smooth.
- Once cupcakes are cool, line your counter with parchment paper. Dip each cupcakes into the ganache one at a time by holding upside-down and dipping just the top up to the wrapper line. Shake once or twice to get rid of any excess then turn right-side up and place on your parchment lined counters.
- While still wet, sprinkle with toasted coconut.
Recipe adapted from Taste of Home
Thalia @ butter and brioche
Posted at 22:48h, 31 Julywow these cupcakes are perfect! i bet they taste amazing too, you can never go wrong with chocolate and coconut together!
Thalia @ butter and brioche recently posted…Caramelized Pear, Brie and Honey Tartines
Lindy Jacoby | Nuance Design
Posted at 19:50h, 08 AugustThese look incredible! I can’t wait to make them & indulge my sweet tooth. Thanks for sharing this lovely post! { ps. your images are stunning }
KWahlman
Posted at 23:01h, 08 AugustThanks Lindy!!
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