Description
Delight in these festive Easter Cupcakes featuring rich chocolate cupcakes filled with luscious chocolate ganache and topped with a creamy coconut-flavored frosting. Adorned with shredded coconut and colorful candy-coated chocolate eggs, these cupcakes are perfect for celebrating spring and Easter gatherings.
Ingredients
Scale
Chocolate 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 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/flaked coconut, for topping
- 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 to prepare for baking.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, granulated sugar, egg, pure vanilla extract, and buttermilk until smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Then pour in the hot coffee or hot water and whisk until the batter is smooth and fully incorporated.
- Bake Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely in the pan before decoration.
- Make 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 it sit for 2-3 minutes to soften the chocolate, then stir until smooth. Let ganache thicken at room temperature for 1 hour.
- Fill Cupcakes: Using a small knife or cupcake corer, cut a circular hole in the center of each cooled cupcake. Spoon the thickened ganache into these pockets carefully, then replace the cupcake tops to close the filling.
- Make Frosting: Beat together softened cream cheese and butter until smooth and creamy. Gradually add confectioners’ sugar, coconut extract, and a pinch of salt, and continue beating until the frosting is light and fluffy.
- Frost Cupcakes: Generously frost each cupcake with the coconut-flavored cream cheese frosting.
- Add Toppings: Sprinkle shredded sweetened coconut over the frosted cupcakes and top each with colorful candy-coated chocolate eggs for a festive Easter presentation.
Notes
- Ensure that the egg and buttermilk are at room temperature to achieve the best texture in the cupcakes.
- The hot coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
- Let the ganache thicken sufficiently before filling to avoid leaking.
- For easier frosting application, chill cupcakes slightly before frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
