Description
Delight in these rich and festive Easter Cupcakes featuring moist chocolate cake filled with silky chocolate ganache, topped with creamy coconut frosting, shredded coconut, and colorful candy-coated chocolate eggs. Perfect for celebrating the holiday with a luscious treat that combines complex chocolate flavors and tropical coconut notes.
Ingredients
Scale
Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- ½ cup (42g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- â…“ cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (120ml) hot coffee or hot water
Chocolate Ganache Filling
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- â…” cup (160ml) heavy cream
Coconut Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 2 ¾ cups (330g) confectioners’ sugar
- ¾ teaspoon coconut extract
- Salt, to taste
Toppings
- 1 cup (100g) sweetened shredded or flaked coconut
- Candy-coated chocolate eggs, for garnish
Instructions
- Make Cupcakes: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to combine thoroughly.
- Mix Wet Ingredients: In another bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and well incorporated.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently. Pour in the hot coffee (or hot water), and whisk until the batter is smooth and homogeneous without overmixing.
- Bake Cupcakes: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before filling.
- Prepare Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour over the chocolate. Let it sit undisturbed for 2-3 minutes before stirring until smooth and glossy. Allow the ganache to sit at room temperature for about 1 hour to thicken for easier filling.
- Fill Cupcakes: Using a small knife or cupcake corer, cut a circular hole in the center of each cooled cupcake and gently remove the cutout piece. Spoon or pipe the thickened ganache into the pocket and replace the top piece like a lid.
- Make Frosting: In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add confectioners’ sugar, coconut extract, and a pinch of salt, beating until fluffy and well combined.
- Frost Cupcakes: Using a spatula or piping bag, frost each cupcake evenly with the coconut cream cheese frosting.
- Garnish: Sprinkle the frosted cupcakes generously with shredded or flaked coconut, and finish by placing candy-coated chocolate eggs on top for a festive Easter decoration.
Notes
- Ensure all refrigerated ingredients like egg, buttermilk, cream cheese, and butter are at room temperature for the best texture and mixing results.
- Hot coffee intensifies the chocolate flavor; substitute with hot water if preferred for a milder taste.
- The ganache can be made ahead and refrigerated; warm slightly before filling if hardened too much.
- You can customize the frosting by using different extracts such as vanilla or almond if coconut extract is unavailable.
- Store cupcakes in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best taste and texture.
