Print

Easter Coconut & Chocolate Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 14 reviews

These Easter Cupcakes combine rich chocolate flavor with a moist crumb and a luscious coconut-cream cheese frosting. Filled with smooth chocolate ganache and topped with sweet shredded coconut and colorful candy-coated chocolate eggs, they make a festive and indulgent treat perfect for Easter celebrations or anytime you crave a chocolate-coconut cupcake.

Ingredients

Cupcakes

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 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, at room temperature
  • 1/2 cup (120ml) hot coffee or hot water

Chocolate Ganache Filling

  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • 2/3 cup (160ml) heavy cream

Coconut Cream Cheese Frosting & Topping

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 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

Instructions

  1. Make the cupcakes: Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Prepare a second pan with 3 liners for the total 15 cupcakes.
  2. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Mix wet ingredients: In another bowl, whisk vegetable oil, granulated sugar, the egg, vanilla extract, and buttermilk until combined.
  4. Combine batter: Pour the wet mixture into the dry ingredients, add hot coffee or water, then whisk until smooth. The batter will be thin.
  5. Fill cupcake liners: Spoon the batter into cupcake liners, filling each about two-thirds full to prevent spilling.
  6. Bake cupcakes: Bake for 20–22 minutes until a toothpick comes out clean. Remove and cool in pan for 10 minutes, then transfer to a wire rack to cool completely or chill for 20-30 minutes if top is sticky.
  7. Make chocolate ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Warm heavy cream over medium heat until it simmers gently. Pour over chocolate, let sit 2–3 minutes, then stir slowly until smooth. Let ganache thicken at room temperature for 1 hour.
  8. Fill cupcakes: Use a sharp knife to cut a 1-inch deep circle into the center of each cupcake to create a pocket. Spoon in 1–2 teaspoons of ganache, then trim and replace the cut-out piece on top.
  9. Make frosting: Beat softened cream cheese and butter on high speed until creamy. Add confectioners’ sugar, coconut extract, and a pinch of salt. Beat on low for 30 seconds, then on high for 2 minutes. Adjust salt or sugar to taste and consistency.
  10. Frost cupcakes: Pipe or spread frosting onto cooled filled cupcakes. Hold a cupcake over shredded coconut and sprinkle on top, pressing gently to adhere.
  11. Garnish: Decorate each cupcake with 2–3 candy-coated chocolate eggs.
  12. Serve and store: Serve immediately or cover and store at room temperature or refrigerated for up to 1 day. Leftovers keep in the fridge for up to 5 days; use a cupcake carrier for transport.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Chilling baked cupcakes helps with handling and filling by reducing stickiness.
  • Finely chopping the chocolate for ganache ensures smooth melting.
  • If ganache doesn’t melt properly, avoid microwaving; gently reheat the cream as needed.
  • Adjust frosting sweetness with additional sugar or salt to balance flavor.
  • Use piping tips or knives to frost based on desired cupcake presentation.
  • Store cupcakes in a cupcake carrier to protect delicate frosting and decorations.

Find it online: https://dishcooks.com/easter-coconut-and-chocolate-cupcakes-recipe/