If you’re looking for a show-stopping treat this spring, you’ve just found it with the Easter Chocolate Coconut Cupcakes with Ganache Filling Recipe. These cupcakes are the perfect blend of rich chocolate, creamy coconut, and indulgent ganache, all wrapped up in a moist, fluffy cake that will light up any Easter celebration. Whether you’re baking for family, friends, or just yourself, this recipe promises a delightful experience from mixing to the last bite, making it an absolute favorite to bring out year after year.
Ingredients You’ll Need
These ingredients are straightforward but play a vital role in creating the perfect balance of flavor, texture, and color. Each one is chosen carefully to give you cupcakes that are rich, tender, and bursting with coconut-chocolate delight.
- 1 cup (125g) all-purpose flour: The base of your cupcakes, providing structure and tenderness.
- ½ cup (42g) unsweetened natural cocoa powder: Adds a deep, intense chocolate flavor without extra sweetness.
- 1 teaspoon baking soda: Helps your cupcakes rise beautifully and stay light.
- ½ teaspoon baking powder: Gives an extra poof to keep the texture soft and airy.
- ½ teaspoon salt: Enhances all the chocolate and coconut flavors perfectly.
- ⅓ cup (80ml) vegetable oil: Keeps cupcakes moist and tender without weighing them down.
- 1 cup (200g) granulated sugar: Sweetens the cupcakes for a perfect balance.
- 1 large egg, room temperature: Binds everything together and adds richness.
- 1 teaspoon pure vanilla extract: Adds warmth and depth to the flavor.
- ½ cup (120ml) buttermilk, room temperature: Adds a subtle tang and tender crumb.
- ½ cup (120ml) hot coffee or hot water: Intensifies the chocolate flavor and enhances moistness.
- 4 ounces (113g) semi-sweet chocolate, finely chopped (for ganache): Melts down into a luscious, creamy filling.
- ⅔ cup (160ml) heavy cream: Creates the silky smooth ganache texture.
- 8 ounces (226g) full-fat brick cream cheese, softened: Gives your frosting a rich and tangy base.
- ½ cup (113g) unsalted butter, softened: Adds creaminess and fluffy texture to frosting.
- 2 ¾ cups (330g) confectioners’ sugar: Provides the perfect sweetness and structure for frosting.
- ¾ teaspoon coconut extract: Infuses the frosting with a sweet, tropical coconut aroma.
- Salt, to taste: Balances the sweetness and brightens flavors.
- 1 cup (100g) sweetened shredded or flaked coconut, for topping: Adds a lovely texture and coconut flavor crunch.
- Candy-coated chocolate eggs, for garnish: A festive, colorful touch perfect for Easter celebrations.
How to Make Easter Chocolate Coconut Cupcakes with Ganache Filling Recipe
Step 1: Prepare the Cupcakes
Kick off your baking adventure by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners. Then, whisk together the dry ingredients—flour, cocoa powder, baking soda, baking powder, and salt. This mix is the foundation of your cupcakes, combining the leavening agents and chocolate flavor perfectly.
Step 2: Mix the Wet Ingredients
Next, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until smooth. This will create a luscious batter base that delivers moisture and richness. The buttermilk’s tanginess is subtle but essential—it creates a tender crumb that melts in your mouth.
Step 3: Combine and Add Coffee
Now it’s time to bring the wet and dry mixes together. Pour the dry ingredients into the wet, then add the hot coffee or hot water. This step wakes up the cocoa powder, deepening the chocolate flavor and keeping your cupcakes super moist.
Step 4: Bake to Perfection
Fill each cupcake liner about two-thirds full with batter and pop them in the oven for 20-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cupcakes cool completely before moving on—patience here really pays off.
Step 5: Prepare the Ganache Filling
While the cupcakes cool, finely chop the semi-sweet chocolate and place it in a heatproof bowl. Heat the cream until it’s just simmering and pour it over the chocolate. Let it sit for a few minutes, then stir until silky smooth. Leave the ganache at room temperature for about an hour to thicken to the perfect filling consistency.
Step 6: Fill the Cupcakes With Ganache
Carefully cut a small circle out of the center of each cooled cupcake to create a pocket. Spoon the thickened ganache into this hollow, then place the removed cupcake top back in place—like a little chocolate treasure inside every bite.
Step 7: Make the Coconut Frosting
Beat the softened cream cheese and butter together until silky and smooth. Gradually incorporate the confectioners’ sugar, coconut extract, and salt, beating until you achieve a creamy frosting with that irresistible coconut aroma. This luscious topping complements the chocolate and ganache beautifully.
Step 8: Frost and Garnish
Generously frost each cupcake with your coconut cream cheese frosting, then sprinkle sweetened shredded or flaked coconut on top. Finish them off with festive candy-coated chocolate eggs for that perfect Easter touch full of color and whimsy.
How to Serve Easter Chocolate Coconut Cupcakes with Ganache Filling Recipe
Garnishes
While the classic shredded coconut and candy-coated eggs never fail, you can also elevate these cupcakes with toasted coconut flakes for an extra crunch or add pastel sprinkles to match your Easter theme. Garnishing is your chance to personalize these cupcakes and make them absolutely Instagram-worthy.
Side Dishes
Pair these cupcakes with fresh seasonal fruits like strawberries or kiwi for a refreshing contrast. A glass of cold milk or a rich cup of espresso complements the chocolate coconut fusion perfectly, balancing sweetness and adding another layer of fun to your gathering.
Creative Ways to Present
For a party, consider arranging these cupcakes on a tiered stand decorated with spring flowers and greenery. You might also serve them in brightly colored cupcake liners or wrap each one with a little bow and tag for a sweet gift that everyone will love. Presentation turns a simple dessert into an experience.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cupcakes fresh by storing them in an airtight container in the refrigerator for up to 3 days. The cool will help maintain the creamy ganache filling and frosting texture without sogginess.
Freezing
You can freeze unfrosted cupcakes for up to 2 months by wrapping them individually in plastic wrap and placing them in a freezer bag. When you’re ready, thaw completely and frost just before serving for the best texture and flavor.
Reheating
If you want to enjoy your cupcakes slightly warm, take them out of the fridge and let them come to room temperature. Avoid microwaving frosted cupcakes as this could melt the frosting and ganache. Instead, enjoy them as they are or with a slight room-temperature softness.
FAQs
Can I use something other than coffee in this recipe?
Absolutely! While hot coffee enhances the chocolate’s richness, you can substitute hot water if you prefer a more neutral taste. Just make sure the liquid is hot to help bloom the cocoa powder effectively.
Is it possible to make these cupcakes dairy-free?
Yes, you can swap the butter and cream cheese with dairy-free alternatives and use coconut milk or another plant-based milk instead of buttermilk. The ganache can be made with dairy-free dark chocolate and coconut cream. The texture might vary slightly, but it will still taste fantastic.
How long does the ganache need to thicken?
Letting the ganache sit at room temperature for about an hour usually gives it the perfect thickness for filling. If you are in a hurry, chilling it in the fridge can speed this up, but keep an eye on it so it doesn’t become too firm to pipe or spoon.
Can I prepare these cupcakes in advance for an Easter party?
Definitely! You can bake and fill the cupcakes a day ahead, frost and garnish them the morning of your event to keep everything fresh and vibrant. Just store the filled but unfrosted cupcakes in the fridge overnight.
What’s the best way to cut out the cupcake centers for filling?
A small round cookie cutter or a sharp paring knife works best. Cut gently and save the “plugs” to replace after filling—the cupcakes look intact and full of surprise!
Final Thoughts
This Easter Chocolate Coconut Cupcakes with Ganache Filling Recipe is more than just a dessert; it’s an experience packed with love, fun, and a little bit of magic perfect for celebrating the season. Whether you’re baking with kids, looking for a festive treat, or simply craving a chocolate-coconut delight, this recipe is sure to become a trusted favorite. Dive in, bake up a batch, and watch everyone’s faces light up!
Print
Easter Chocolate Coconut Cupcakes with Ganache Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 2 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Easter Cupcakes featuring rich chocolate cupcakes filled with a smooth chocolate ganache and topped with a creamy coconut frosting, shredded coconut, and candy-coated chocolate eggs for a perfect springtime treat.
Ingredients
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
- ⅓ 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
- ⅔ cup (160ml) heavy cream
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
- Preheat oven and prepare pans: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to prepare for 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 well combined.
- Combine batter: Add the dry ingredients to the wet ingredients and mix gently. Then, add the hot coffee or hot water and whisk until the batter is smooth and fully combined.
- 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 allow them to cool completely on a wire rack before filling and frosting.
- Make ganache: Place the finely chopped semi-sweet chocolate into a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit undisturbed for 2-3 minutes, then stir gently until smooth. Allow the ganache to thicken at room temperature for about 1 hour.
- Fill cupcakes: Using a sharp knife, cut a small circle out of the center of each cooled cupcake to create a cavity. Spoon the thickened chocolate ganache into each cavity, then replace the cut-out piece on top.
- Make frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the confectioners’ sugar, coconut extract, and a pinch of salt, beating until the frosting is light and fluffy.
- Frost cupcakes and decorate: Spread or pipe the coconut frosting over each cupcake. Sprinkle shredded coconut generously on top, then garnish with candy-coated chocolate eggs for a festive finish.
Notes
- Ensure the cupcakes are completely cooled before filling and frosting to prevent melting.
- You can substitute hot coffee with hot water to keep the recipe caffeine-free, though coffee enhances the chocolate flavor.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- Cupcakes are best enjoyed within 2-3 days and should be stored refrigerated due to the cream cheese frosting.
