Description
These Easter Cupcakes feature a rich chocolate base filled with a smooth chocolate ganache and topped with creamy coconut frosting, shredded coconut, and festive candy-coated chocolate eggs. Perfectly moist and flavorful, they make a delightful treat for spring celebrations.
Ingredients
Scale
Cupcake Batter
- 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
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
Decoration
- 1 cup (100g) sweetened shredded/flaked coconut, for topping
- Candy-coated chocolate eggs, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and homogenous.
- Combine Batter: Slowly add the wet ingredients to the dry ingredients and mix gently. Then, add the hot coffee or hot water and whisk until everything is thoroughly combined, creating a smooth batter.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely in the pan before removing them for filling and frosting.
- Prepare Ganache: Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let sit for 2-3 minutes to melt, then stir gently until smooth. Allow to rest at room temperature for 1 hour to thicken before filling.
- Fill Cupcakes: Once cooled, cut a small circle or core out of the center of each cupcake to create a pocket. Spoon the thickened chocolate ganache into each pocket and replace the top piece back onto the cupcake.
- Make Frosting: Beat together softened cream cheese and unsalted butter until smooth. Gradually add confectioners’ sugar, coconut extract, and a pinch of salt. Continue beating until the frosting is creamy and spreadable.
- Frost Cupcakes: Generously frost the filled cupcakes with the cream cheese frosting using a spatula or piping bag for a neat finish.
- Decorate: Sprinkle shredded sweetened coconut over the frosted cupcakes to add texture and flavor. Top each cupcake with candy-coated chocolate eggs to complete the festive Easter look.
Notes
- Room temperature ingredients help create a smoother batter and frosting.
- If you prefer, decaf coffee or hot water can be used to maintain the chocolate flavor without caffeine.
- Ganache can be made a day ahead and refrigerated; bring to room temperature before filling cupcakes.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Substitute coconut extract with vanilla extract if desired, though the coconut flavor complements the topping nicely.
- Store leftover cupcakes in an airtight container in the refrigerator, and bring them to room temperature before serving.
