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Photo Card Categories Photo Anniversary Invitations Photo Birth Announcements Photo Baptism and Christening Invitations Photo Bat & Bar Mitzvah Save the Date Photo Birthday Invitations New! Photo Kids Birthday Invitations New! Photo First Holy Communion Invitations Photo Graduation Announcements Photo Save the Date Cards and Wedding Announcements New! Photo Thank You Cards Photo Christmas Cards New! Christian Photo Christmas Cards Photo Hanukkah Cards

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Magnet Categories 2x3 or 3x4 inch Anniversary Photo Magnets Baby & Birth Announcement Photo Magnets Bat Mitzvah, Bar Mitzvah Photo Magnets Birthday Photo Magnets Kid's Birthday Photo Magnets Christening, Communion & Other Christian Photo Magnets Christmas Photo Magnets Graduation Photo Magnets Wedding & Save the Date Photo Magnets Theme Party Magnets (sports, luau, Hollywood, more)

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Chocolate Cherry Coconut Cupcakes

Ganache Ingredients 1 pkg. (10-12 oz) vanilla or white chips 1/2 cup butter, cubed 1 cup heavy whipping cream 1 teaspoon coconut extract 3-1/4 cups confectioners' sugar (added later) Cupcake Ingredients 1 can (21 ounces) cherry pie filling 1 cup buttermilk 1 Tablespoon canola oil 2 eggs 2 cups all-purpose flour 2 cups sugar 3/4 cup baking cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 6 packages (1.9 ounces each) chocolate-covered coconut candy bars (such as "Mounds") Cherry Topper Ingredients 1/2 cup semisweet chocolate chips 1 teaspoon shortening 24 maraschino cherries with stems, well drained 2 tablespoons coarse sugar Directions For ganache: place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally. Prepare cupcakes: In a large bowl, beat the pie filling, buttermilk, oil and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended. Fill paper-lined muffin cups one-third full. Cut candy bars in half; place half of a "Mounds" candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter. Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Make cherry toppers: In a microwave, melt chocolate chips and shortening; stir until smooth. Holding stem, dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set. Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries. Makes 24 cupcakes.

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