Mango Orange Cupcakes with Coconut Rum Ganache

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add to shopping list Ingredients

2 1/4 cups All Purpose Flour (sifted)
1 1/3 cups Sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup Shortening
1 cup Mango Orange Juice (or 1/2 cup of each)
1 tsp vanilla
3 eggs
4.5 oz Milk Chocolate Chips
1/2 cup Heavy Whipping Cream
1 tbls coconut rum
Flaked Coconut for Garnish

Preparation

Preheat oven to 350° F. Mix together dry ingredients in mixing bowl. Add shortening, juice, and vanilla and beat for about 1 minute on medium speed. Add eggs and beat for another minute. Scrape down bowl and beat on high speed for 1 1/2 minutes until blended nicely and batter is smooth. (This batter is fairly wet and makes very moist cupcakes.)

Line muffin pan with paper cups and spoon batter into each cup until about 3/4 full. Bake for 20-24 minutes or until toothpick or cake tester inserted in center comes out smooth.

Cool for 5 minutes in pan then remove to wire rack to cool completely.

For Ganache:

Using a small saucepan, heat cream over medium heat until just boiling. Watch closely, as cream will boil over quickly and scorch!

Pour cream over milk chocolate chips in small bowl. Allow milk to begin to melt chocolate for a moment then whisk mixture until smooth. Stir in coconut rum.

Allow ganache to cool just slightly in bowl. Dip each of the cupcakes into the ganache covering the top of the cupcake but being careful not to dip the paper liner or sides into the chocolate ganache. Sprinkle top of cupcake with a bit of flaked toasted coconut. Allow to cool completely before serving.

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