ganache filled red velvet cupcakes with coconut buttercream


I’m going to tell you right off the bat, these are resolution wreckers.


I made these for a friend, just because she’s amazing. I actually can’t tolerate intentionally coconutty things–Samoas are about my limit–but if you can, this frosting is (purportedly) heavenly.


These are an amalgamation of her favorite things–tender red velvet, sugary sweet coconut, and silky dark chocolate ganache.


Red Velvet Cupcakes
From Better Homes & Gardens February 2012

  • 1 cup all-purpose flour
  • 2 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, at room temperature
  • 1 large egg
  • 2 teaspoons red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vinegar
  1. Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.
  2. In a small bowl sift flour, cocoa powder, and salt. Set aside.
  3. In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter.
  4. Divide batter among prepared cups.
  5. Bake 15-17 minutes, or until tops spring back when lightly touched. Let cool completely.

Dark Chocolate Ganache

  • 1 and 1/3 cups dark chocolate chips or chopped
  • 1 cup heavy whipping cream

Place dark chocolate in a large bowl. Heat the whipping cream until just boiling. Pour the cream over the chocolate and let sit for 3-5 minutes. Stir until smooth. Let it set until firm enough to roll. Cut out holes in the cupcakes, and stuff with tablespoon-sized balls of ganache.

Coconut Buttercream

  • 1 stick salted butter, softened
  • 1 stick unsalted butter, softened
  • Between 1 to 1 and 1/2 cups powdered sugar (to taste)
  • 2 teaspoons coconut extract (start with one and adjust to taste)

Top cupcakes with buttercream. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.


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