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
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
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.
