There is nothing quite like indulging in a rich, velvety treat that perfectly captures the joy of the season, which is why I am beyond excited to share this Easter Chocolate Ganache Cupcakes with Coconut Frosting Recipe with you. These cupcakes bring together the deep, luscious flavors of chocolate ganache with a delightfully creamy coconut frosting that sings of springtime celebration. Each bite is a perfect balance of moist cupcake, gooey center, and sweet, fluffy frosting topped with a festive crunch. Whether you are planning an Easter brunch, dessert table, or just need a special dessert to wow your guests, these cupcakes will steal the show!
Ingredients You’ll Need
To create these Easter Chocolate Ganache Cupcakes with Coconut Frosting Recipe, you only need a handful of everyday ingredients, each contributing a special touch to the final masterpiece. The combination of rich cocoa, creamy butter, and fresh coconut gives the cupcakes their unforgettable texture and flavor.
- All-purpose flour: Provides structure and tenderness to the cupcakes when measured correctly by spooning and leveling.
- Unsweetened natural cocoa powder: Gives a deep chocolate flavor without added sweetness for a perfectly balanced taste.
- Baking soda and baking powder: These leavening agents work together to ensure a light, fluffy cupcake texture.
- Salt: Enhances the overall flavors, especially the chocolate notes.
- Vegetable oil: Keeps the cupcakes moist and tender with a subtle richness.
- Granulated sugar: Adds necessary sweetness and helps with a tender crumb.
- Egg: Binds the ingredients and contributes to structure and richness.
- Vanilla extract: Amplifies the flavors with a warm aromatic touch.
- Buttermilk: Adds tang, moisture, and helps activate the baking soda for lift.
- Hot coffee or hot water: Deepens the chocolate flavor while keeping the batter smooth and easy to work with.
- Semi-sweet chocolate: Chopped finely to melt smoothly for the luscious ganache center.
- Heavy cream: Key to making that silky ganache that melts in your mouth.
- Cream cheese and unsalted butter: Creamed together for a luxuriously smooth coconut frosting.
- Confectioners’ sugar: Adds sweetness and creates that perfect frosting texture.
- Coconut extract: Gives the frosting a vibrant tropical note that makes the cupcakes sing.
- Sweetened shredded/flaked coconut: Sprinkled on top for texture and a beautiful finish.
- Candy-coated chocolate eggs: The festive garnish that makes these cupcakes perfect for Easter celebrations.
How to Make Easter Chocolate Ganache Cupcakes with Coconut Frosting Recipe
Step 1: Prepare and Bake the Cupcakes
Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Begin by whisking together the dry ingredients—flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, mix the wet ingredients—vegetable oil, sugar, egg, vanilla extract, and buttermilk—until smooth and well combined. Slowly add the dry ingredients to the wet mixture, stirring gently to combine. Finally, pour in the hot coffee or water to bring the batter together and intensify the chocolate flavor. Fill the cupcake liners about two-thirds full to ensure even baking and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before moving on to the next step.
Step 2: Make the Chocolate Ganache
While the cupcakes cool, 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 this sit undisturbed for 2 to 3 minutes to soften the chocolate, then stir gently until the ganache becomes completely smooth and glossy. Allow the ganache to rest at room temperature for about an hour so it thickens enough to hold its shape when spooned inside the cupcakes.
Step 3: Fill the Cupcakes with Ganache
Once cool, carefully cut out a small circle from the center of each cupcake using a paring knife or cupcake corer. Gently spoon the thickened ganache into each hollow, filling it nearly to the top. Replace the cupcake tops to conceal the ganache filling. This surprise center will delight every bite!
Step 4: Make the Coconut Frosting and Assemble
In a large bowl, 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. Continue beating until the frosting is fluffy and spreadable. Generously frost each cupcake with this luscious coconut frosting, then sprinkle with sweetened shredded or flaked coconut to add extra texture and flavor. Finish by crowning each cupcake with a festive candy-coated chocolate egg for that perfect Easter touch.
How to Serve Easter Chocolate Ganache Cupcakes with Coconut Frosting Recipe
Garnishes
Adding a little extra garnish can elevate your Easter Chocolate Ganache Cupcakes with Coconut Frosting Recipe to the next level. Beyond candy-coated eggs, consider adding toasted coconut flakes, edible flowers, or a dusting of cocoa powder for a decorative flourish that brings a touch of elegance and seasonal cheer to your presentation.
Side Dishes
These cupcakes are decadent enough to shine on their own, but pairing them with a light summer fruit salad or a refreshing mint-infused iced tea can balance the richness perfectly. Fresh berries such as raspberries or strawberries add a tangy contrast that complements the creamy ganache and coconut frosting beautifully.
Creative Ways to Present
For a truly memorable presentation, arrange your cupcakes on a pastel-colored tiered stand or nestle them in a bed of Easter grass inside a decorative basket. Wrapping each cupcake in delicate paper floral wrappers or decorating with small spring-themed toppers can add a festive and whimsical vibe that will wow friends and family alike.
Make Ahead and Storage
Storing Leftovers
Keep leftover Easter Chocolate Ganache Cupcakes with Coconut Frosting Recipe stored in an airtight container in the refrigerator for up to five days. The chill will help maintain the integrity of the ganache and frosting, keeping every bite creamy and fresh.
Freezing
If you want to prepare these cupcakes ahead of time, they freeze beautifully. Wrap individual cupcakes tightly in plastic wrap and place them in a freezer-safe container. Frozen cupcakes will keep well for up to three months. When you’re ready to enjoy, thaw them overnight in the refrigerator to prevent condensation from ruining the texture.
Reheating
When ready to serve, remove the cupcakes from the fridge and allow them to reach room temperature for about 30 minutes to make sure the ganache inside is luscious and the frosting softens slightly. Avoid microwaving if possible, as this can melt the frosting and alter texture, but if necessary, heat for just 10 seconds on low power carefully.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a tablespoon of vinegar or lemon juice as a buttermilk substitute, using real buttermilk gives the cupcakes a subtle tang and helps activate the baking soda for better rise and texture. For best results, stick with buttermilk.
Is it possible to make these cupcakes dairy-free?
Absolutely! Substitute plant-based milk and vegan butter alternatives to make the cupcakes and frosting dairy-free. Use dairy-free chocolate and coconut-based cream for the ganache. The flavor and texture will be slightly different but still delicious.
Can I prepare the ganache and frosting the day before?
Yes, preparing the ganache and coconut frosting a day ahead is a great time-saving tip. Just be sure to cover them well and keep refrigerated. Bring the ganache to room temperature before filling the cupcakes to get the perfect consistency.
What type of cocoa powder works best?
Natural unsweetened cocoa powder is recommended for its bright chocolate flavor and acidity, which works well with baking soda. Avoid Dutch-processed cocoa if your recipe calls for baking soda alone since it is neutralized and may affect rise.
How do I prevent the shredded coconut from getting soggy?
To keep shredded coconut crisp, toast it lightly in a dry skillet over medium heat until just golden and fragrant before sprinkling on top. Toasting also boosts its flavor and adds an appealing crunch.
Final Thoughts
If you want a show-stopping dessert that screams Easter and satisfies chocolate lovers and coconut enthusiasts alike, this Easter Chocolate Ganache Cupcakes with Coconut Frosting Recipe is your go-to. Every step in making these cupcakes is worth it for the moment you indulge in that creamy ganache surprise combined with fluffy coconut frosting. So go ahead, make these for your next Easter gathering or just to treat yourself—you won’t regret it, and neither will your friends and family!
Print
Easter Chocolate Ganache Cupcakes with Coconut Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 2 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easter Cupcakes are a delightful treat featuring moist cocoa cupcakes filled with rich chocolate ganache and topped with creamy coconut-flavored frosting. Garnished with sweet shredded coconut and festive candy-coated chocolate eggs, they make a perfect dessert for Easter celebrations or any springtime gathering.
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
- 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
- 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 ensure easy removal and baking.
- Mix dry ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to combine the dry components thoroughly.
- Mix wet ingredients: In another bowl, whisk together vegetable oil, granulated sugar, egg, pure vanilla extract, and buttermilk until smooth and well incorporated.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and combine gently. Then add the hot coffee or hot water, whisking just until the batter is smooth and uniform without overmixing.
- Fill cupcake liners and bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and transfer to a wire rack to cool completely before proceeding to filling and frosting.
- Prepare ganache: Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it just starts to simmer, then pour it over the chocolate. Let it rest for 2–3 minutes, then stir gently until the mixture is smooth and glossy. Allow it to sit at room temperature for about 1 hour to thicken to a scoopable consistency.
- Fill cupcakes with ganache: Once the cupcakes are cooled, cut a small circle out from the center of each cupcake. Spoon the thickened ganache into these holes, then replace the cutout piece on top to seal the filling inside.
- Make frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add confectioners’ sugar, coconut extract, and a pinch of salt, beating until the frosting is light and fluffy.
- Frost cupcakes: Spread or pipe the coconut-flavored frosting over each cupcake evenly, covering the top completely.
- Add toppings: Sprinkle the frosting with sweetened shredded or flaked coconut, then garnish each cupcake with colorful candy-coated chocolate eggs to create a festive appearance.
Notes
- For best results, ensure all refrigerated ingredients like eggs, buttermilk, cream cheese, and butter are at room temperature before mixing.
- You can substitute the hot coffee with hot water if you prefer a less intense chocolate flavor.
- Make the ganache ahead of time to allow it to thicken properly; if it becomes too firm, gently warm it to soften before filling.
- Store the cupcakes in an airtight container in the refrigerator if not serving immediately to keep the frosting and ganache fresh.
- Allow refrigerated cupcakes to reach room temperature before serving for optimal texture and flavor.
