Easter Cupcakes Coconut Chocolate Recipe 

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Sprinkle sweet coconut, candy-coated chocolate Easter egg candies, and a creamy, tangy coconut cream cheese frosting on these delicious chocolate cupcakes. As exciting as an Easter egg, a thick truffle-like chocolate filling awaits!

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Ingredient

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Chocolate Cupcake – 1 cup (125g) all-purpose flour – 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 – 1/2 cup (120ml) hot coffee or hot water Chocolate Ganache Filling – 4 ounces (113g) semi-sweet chocolate – 2/3 cup (160ml) heavy cream – Coconut Cream Cheese Frosting & Garnish – 8 ounces (226g) full-fat brick cream cheese – 1/2 cup (113g) unsalted butter – 2 and 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

Ingredient

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Make cupcakes: Heat the oven to 350°F (177°C). A 12-cup muffin pan needs cupcake liners. This recipe makes 15 cupcakes, so line a second muffin tray with 3 liners or bake in batches.

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Step 1

Instructions

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Mix flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside. Mix the oil, sugar, egg, vanilla, and buttermilk in another bowl. 

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Step 2

Pour wet ingredients into dry ingredients, add hot coffee/water, and stir until batter is incorporated. Batter is thin. Fill the liners 2/3 full with batter to avoid spillage.

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Step 3

While cupcakes bake, make chocolate ganache: Finely chop chocolate in a medium heatproof bowl. Simmer cream in a small pot over medium heat. Too hot to boil rapidly! Pour over chocolate and soften for 2–3 minutes. 

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Step 4

Stir slowly with a metal spoon or tiny rubber spatula until chocolate melts and mixture is smooth. Ganache is thin. Finely chopped chocolate melts faster with cream. Avoid microwaves if not melting.

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Step 5

Chocolate Ganache troubleshooting. Let smooth ganache thicken at room temperature for 1 hour before filling cupcakes. Cool cupcakes in the pan for 10 minutes before transferring to a wire rack. 

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Step 6

If sticky, cupcakes must be completely cooled and chilled for 20–30 minutes in the fridge before filling and topping. Fill cupcakes: Make a 1-inch-deep pocket in the centre of cooled cupcakes with a sharp knife. 

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Step 7

 Removal leaves a cone. Fill each sliced cupcake with chocolate ganache. Wilton piping tip or teaspoon measuring spoon for cupcake filling. Each holds 1–2 teaspoons filling. 

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Step 8

Make frosting: Make cream cheese and butter smooth in a large bowl with a handheld or stand mixer with a paddle attachment on high speed. Mix coconut essence, confectioners' sugar, and salt. 

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Step 9

Put 2–3 candy-coated chocolate eggs in each cupcake. Cover and refrigerate for 1 day or serve immediately. Keep covered cupcakes in fridge for 5 days. A cupcake carrier is perfect for decorated cupcakes.

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Step 10

Also see

Easter Cake Recipe 

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