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
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
- 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.
