Description
These Easter cupcakes are a delightful combination of rich chocolate and tropical coconut flavors. 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. They’re perfect for your Easter celebration or any occasion that calls for a special treat.
Ingredients
Units
Scale
Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 1/2 cup (120ml) hot coffee or hot water
- Chocolate Ganache Filling:
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- 2/3 cup (160ml) heavy cream
Coconut Cream Cheese Frosting & Garnish:
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 3/4 cups (330g) confectioners’ sugar
- 3/4 teaspoon coconut extract
- Salt, to taste
- 1 cup (100g) sweetened shredded/flaked coconut, for topping
- Candy-coated chocolate eggs, for garnish
Instructions
Make Cupcakes:
- Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Whisk together oil, sugar, egg, vanilla, and buttermilk.
- Combine wet and dry ingredients, add hot coffee/water, and whisk until combined.
- Fill cupcake liners ⅔ full and bake for 20-22 minutes.
- Cool completely.
Make Ganache:
- Place chopped chocolate in a heatproof bowl.
- Heat cream until simmering and pour over chocolate.
- Let sit for 2-3 minutes, then stir until smooth.
- Let sit at room temperature for 1 hour to thicken.
- Fill Cupcakes:
- Cut a circle in the center of cooled cupcakes.
- Spoon ganache into the pockets.
- Replace the top of the cupcake.
Make Frosting:
- Beat cream cheese and butter until smooth.
- Add confectioners’ sugar, coconut extract, and salt. Beat until creamy.
Frost & Garnish:
- Frost cooled cupcakes.
- Sprinkle with shredded coconut.
- Top with candy-coated chocolate eggs.
Notes
- Buttermilk: Buttermilk is essential. You can make a substitute.
- Hot Liquid: Hot coffee or water enhances cocoa flavor.
- Chocolate: Use quality chocolate for the ganache.
- Coconut Extract: Coconut extract is necessary for coconut flavor.
- Coconut: Use sweetened shredded coconut. Toast it if desired.
- Make Ahead & Freezing: Cupcakes, frosting, and ganache can be made ahead. Unfrosted cupcakes can be frozen.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
