Easter Cupcakes Recipe

These Easter Cupcakes are a delightful combination of rich chocolate and tropical coconut, perfect for your holiday celebration. Moist chocolate cupcakes are filled with a decadent chocolate ganache and topped with a creamy coconut cream cheese frosting, shredded coconut, and colorful candy-coated chocolate eggs.

Ingredients

Here’s what you’ll need to make these delicious Easter Cupcakes:

For the Chocolate Cupcakes:

• All-purpose flour: Provides structure.
• Unsweetened natural cocoa powder: For a rich chocolate flavor.
• Baking soda and baking powder: Helps the cupcakes rise.
• Salt: Balances the sweetness and enhances the flavors.
• Vegetable oil: Adds moisture.
• Granulated sugar: Provides sweetness.
• Egg: At room temperature, helps bind the batter and adds moisture.
• Pure vanilla extract: Enhances the flavor.
• Buttermilk: Adds moisture and tanginess.
• Hot coffee or hot water: Enhances the cocoa powder’s flavor.

For the Chocolate Ganache Filling:

• Semi-sweet chocolate: Finely chopped, for a rich filling.
• Heavy cream: Creates a smooth and creamy ganache.

For the Coconut Cream Cheese Frosting & Garnish:

• Cream cheese: Softened to room temperature, for a smooth and creamy frosting.
• Unsalted butter: Softened to room temperature, adds richness.
• Confectioners’ sugar: Provides sweetness and structure.
• Coconut extract: Adds a tropical coconut flavor.
• Salt: Balances the sweetness.
• Sweetened shredded/flaked coconut: For topping.
• Candy-coated chocolate eggs: For garnish.

How to Make Easter Cupcakes

Step 1: Make the Cupcakes

Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Whisk together the dry ingredients in a large bowl. Whisk together the wet ingredients in another bowl. Combine wet and dry ingredients, add hot coffee/water, and whisk until combined. Fill cupcake liners 2/3 full. Bake for 20-22 minutes.

Step 2: Make the Chocolate Ganache

Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until simmering. Pour over chocolate and let sit for 2-3 minutes. Stir until smooth. Let sit at room temperature for 1 hour to thicken.

Step 3: Cool the Cupcakes

Remove cupcakes from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Fill the Cupcakes

Cut a circle in the center of each cupcake. Fill with chocolate ganache. Replace the top piece of the cupcake.

Step 5: Make the Frosting

Beat cream cheese and butter until smooth. Add confectioners’ sugar, coconut extract, and salt. Beat until smooth and creamy.

Step 6: Frost and Garnish

Frost cooled cupcakes. Sprinkle with shredded coconut and top with candy-coated chocolate eggs.

Step 7: Serve

Serve immediately or store covered at room temperature or in the refrigerator.

How to Serve Easter Cupcakes

• As a Dessert: Serve these cupcakes as a festive dessert for your Easter celebration.
• As a Treat: Enjoy them as a sweet treat any time of day.

Make Ahead and Storage

Make Ahead Instructions:

Bake cupcakes 1 day in advance. Keep covered at room temperature. Frosting and ganache can also be prepared 1 day in advance.

Freezing Instructions:

Unfrosted, unfilled cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Storing Leftovers:

Cover leftover cupcakes and store in the refrigerator for up to 5 days.

FAQs

Can I use all-purpose cocoa powder?

It is recommended to use unsweetened natural cocoa powder.

Can I use regular milk instead of buttermilk?

Buttermilk is recommended for the best results, but you can use a buttermilk substitute if needed.

Can I use dark chocolate for the ganache?

Yes, you can use dark chocolate for a richer flavor.

Can I use a different extract for the frosting?

Yes, you can use vanilla extract for a plain cream cheese frosting.

There you have it! A delicious and festive Easter Cupcakes recipe that’s perfect for celebrating the holiday. Enjoy!

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