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Easter Cupcakes with Coconut and Chocolate Recipe

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3.8 from 12 reviews

Delight in these festive Easter Cupcakes featuring a rich chocolate and coconut combination. Moist cocoa cupcakes are filled with silky chocolate ganache, topped with creamy coconut-infused cream cheese frosting, shredded coconut, and charming candy-coated chocolate eggs, perfect for spring celebrations.

Ingredients

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, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at 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

Cream Cheese Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2 and 3/4 cups (330g) confectioners’ sugar
  • 3/4 teaspoon coconut extract
  • salt, to taste

Toppings

  • 1 cup (100g) sweetened shredded/flaked coconut
  • Candy-coated chocolate eggs, for garnish

Instructions

  1. Preheat and Prepare Muffin Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, prepare a second muffin pan with 3 additional cupcake liners or plan to bake in batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
  3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until thoroughly combined.
  4. Make Batter: Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk the mixture until the batter is smooth and fully combined. Note that the batter will be thin.
  5. Fill Cupcake Liners: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to avoid overflow. You should have enough batter for 15 cupcakes.
  6. Bake Cupcakes: Bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare Ganache: While cupcakes bake, place finely chopped semi-sweet chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to gently simmer (avoid rapid boiling). Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften. Slowly stir until the chocolate melts and the ganache is smooth and thin. Let ganache sit at room temperature for 1 hour to thicken before using.
  8. Cool Cupcakes: Remove the baked cupcakes from the oven and let them cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. For sticky tops, chill cupcakes in the refrigerator for 20–30 minutes before filling and frosting.
  9. Core Cupcakes: Using a sharp knife, cut a 1-inch deep circle from the center of each cooled cupcake to create a pocket. Remove the cone-shaped piece carefully.
  10. Fill Cupcakes: Spoon about 1 to 2 teaspoons of the thickened chocolate ganache into each cupcake pocket. Slice off the pointed end of the removed cupcake piece and gently press it back on top to seal the filling.
  11. Make Frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, coconut extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste and adjust by adding a pinch of salt if too sweet or more confectioners’ sugar if thicker frosting is desired.
  12. Frost Cupcakes: Frost the cooled cupcakes using a piping bag fitted with Wilton tip #12, or simply spread the frosting with a knife or spatula. For decoration, hold each frosted cupcake over a bowl of shredded coconut and gently press the coconut onto the frosting.
  13. Garnish: Top each cupcake with 2 or 3 candy-coated chocolate eggs for a festive finish.
  14. Serve or Store: Serve immediately or store covered at room temperature or refrigerated for up to 1 day before serving. Leftover cupcakes should be stored in the refrigerator for up to 5 days, preferably in a cupcake carrier to maintain decoration integrity.

Notes

  • Make sure cupcakes are completely cooled before filling and frosting to prevent melting and sogginess.
  • If ganache is not melting well, chop chocolate into finer pieces rather than microwaving.
  • Chilling cupcakes briefly helps make them easier to fill and frost, especially if they have sticky tops.
  • Adjust the sweetness of the frosting by adding more or less confectioners’ sugar and salt to suit your taste.
  • For best results, use high-quality chocolate and fresh ingredients.

Find it online: https://marthatasty.com/easter-cupcakes-with-coconut-and-chocolate-recipe/