Coconut-Pecan Cupcakes with Chocolate Ganache

23 Mar

Thank you Martha Stewart for this delicious recipe!!! I have never really been a fan of coconut desserts, I love savory coconut dishes, coconut water and of course pina coladas but I just don’t usually go for coconut desserts.  Although every once in a while I get in the mood for an almond joy and these little cupcakes taste just like them with the addition of fluffy moist cake!!!!! The cupcakes are made with creamy coconut milk, sweet shredded coconut, pecans and then topped with warm gooey chocolate ganache and crispy toasted coconut shavings. If every coconut dessert tasted this good I would definitely be more inclined to choose that option!

{a couple of the key ingredients: shredded coconut and roasted pecans}

{crispy toasted coconut}

{cupcakes ready to be dipped in chocolate ganache}

{the topping station}

Ingredients (makes 36)

1 cup firmly packed sweetened shredded coconut

3/4 cup toasted and cooled pecans

2 cups sugar

2 & 1/4 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

3/4 cup  unsalted butter (room temp)

1/4 cup creamed coconut (or 4 tablespoons unsalted butter, room temp if you can’t find creamed coconut)

1 tablespoon pure coconut extract

4 large eggs (room temp)

1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)

2 cups unsweetened coconut flakes (toasted in the oven)

chocolate ganache glaze (recipe follows)


1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In a food processor, finely grind shredded coconut; transfer to a bowl. Clean out food processor. Process pecans with 2 tablespoons sugar until finely ground. Sift together flour, baking powder, and salt; stir in ground coconut and pecans.

2. With an electric mixer on medium-high speed, cream butter, creamed coconut (or more butter) and remaining sugar until pale and fluffy. Add extract and then eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until golden 20-22 minutes (cupcakes will not be domed). Turn out cupcakes on wire racks and let cool completely.

4. To finish, dip tops of cupcakes in chocolate glaze, then turn over quickly and garnish with toasted coconut. Cupcakes are best eaten the day they are glazed.

Chocolate Ganache


6 ounces semisweet chocolate

2/3 cup heavy cream

1 tablespoon light corn syrup


1. Place chocolate in a medium heat proof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

2. Use a flexible spatula, gently stir chocolate and cream until totally combined (if any chocolate pieces remain, strain mixture through a fine sieve and discard solids.


One Response to “Coconut-Pecan Cupcakes with Chocolate Ganache”

  1. Simple Girl October 16, 2012 at 8:28 am #

    Would love for you to link this up to the Martha Stewart’s Cupcake Club! We are baking our way through her cupcake cookbook and this month we are featuring this recipe. Hope to see you there! I’m a bit late in baking mine, but hope to get it posted soon!


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