Sunny sunflower is piped on top of dark chocolate coconut cream cheese filled cupcakes.
1– 18.25 ounce package dark chocolate fudge cake mix
1–1/3 cup water
1/2 cup vegetable oil
3 large eggs
1/2 cup mini chocolate morsels-optional
1 teaspoon vanilla
1–8 ounce package cream cheese, softened
1/2 cup sweetened coconut flakes
1/2 cup mini chocolate chips or standard size
12 tablespoons room temperature real salted butter
2–3/4 cup confectioner’s sugar, sifted
1–1/2 tablespoons whole milk
1 tablespoon pure vanilla extract
food coloring gel- golden yellow
1/2 cup whipping cream
1/2 cup chocolate chips
In small mixing bowl, heat whipping cream in microwave for 30 seconds or until warm but not boiling. Remove from microwave and add chocolate morsels. Do not stir, wait 5 minutes then stir until chocolate is melted and ganache is formed. Set aside.
Cupcakes can be baked ahead and frozen until ready to frost.
Recipe makes 24 standard cupcakes or 48 mini’s.
You will need to double the frosting recipe if you plan to frost all 24 cupcakes at one time. Recipe given is for 12 cupcakes.
Keywords: Sunflower cupcakes, dark chocolate, coconut filling