There is something truly magical about Easter desserts that bring joy and celebration to the table, and this Easter Cupcakes with Chocolate Ganache Filling and Coconut Topping Recipe is no exception. Imagine moist, rich chocolate cupcakes bursting with a smooth, indulgent ganache center, perfectly complemented by the tropical crunch of coconut on top. This recipe balances classic flavors with a fun, festive touch that will have everyone asking for seconds, making it an absolute must-try for your holiday baking adventures.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are simple but essential, each contributing to the delightful taste, texture, and visual appeal of your Easter cupcakes. From the cocoa powder that gives a deep chocolate flavor to the coconut topping that adds a playful crunch, every element works together to create something truly special.
- All-purpose flour (1 cup / 125g): Provides structure and tenderness for the cupcake crumb.
- Unsweetened natural cocoa powder (½ cup / 42g): Delivers rich chocolate flavor and a beautiful dark color.
- Baking soda (1 teaspoon): Helps the cupcakes rise for a light, fluffy texture.
- Baking powder (½ teaspoon): Gives an extra lift to achieve perfect cupcake height.
- Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
- Vegetable oil (â…“ cup / 80ml): Keeps cupcakes moist and tender for days.
- Granulated sugar (1 cup / 200g): Sweetens the batter without overpowering the chocolate.
- Large egg (1, room temperature): Binds the ingredients and adds richness.
- Pure vanilla extract (1 teaspoon): Adds warm, aromatic depth to the chocolate.
- Buttermilk (½ cup / 120ml, room temperature): Adds tang and reacts with leaveners for a tender crumb.
- Hot coffee or hot water (½ cup /120ml): Intensifies the chocolate flavor and creates a smooth batter.
- Semi-sweet chocolate (4 ounces / 113g, finely chopped): Main ingredient for the luscious ganache filling.
- Heavy cream (â…” cup / 160ml): Makes the ganache decadently smooth and creamy.
- Full-fat brick cream cheese (8 ounces / 226g, softened): Adds tang and richness to the frosting mixture.
- Unsalted butter (½ cup / 113g, softened): Creates a perfect creamy frosting texture.
- Confectioners’ sugar (2 ¾ cups / 330g): Sweetens the frosting while keeping it fluffy.
- Coconut extract (¾ teaspoon): Gives the frosting a subtle, irresistible tropical note.
- Salt (to taste): Balances the sweetness in the frosting.
- Sweetened shredded/flaked coconut (1 cup / 100g): For that perfect finishing crunch and festive look.
- Candy-coated chocolate eggs: A charming garnish that adds color and whimsy.
How to Make Easter Cupcakes with Chocolate Ganache Filling and Coconut Topping Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and lining your cupcake pan with liners. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, beat the oil and sugar until combined, then add the egg and vanilla, mixing well. Gradually add the dry ingredients alternating with buttermilk, beginning and ending with the dry mixture. Finally, stir in the hot coffee or water to achieve a smooth, glossy batter that’s ready to bake.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow them to cool completely on a wire rack before moving on to the filling stage—this is crucial so the ganache doesn’t melt.
Step 3: Make the Chocolate Ganache Filling
To prepare the decadent filling, place the finely chopped semi-sweet chocolate in a heatproof bowl. Warm the heavy cream in a saucepan until it just starts to simmer, then pour it over the chocolate. Let it sit for a minute, then stir gently until completely smooth and glossy. This ganache is your key to that irresistible chocolate center that will have everyone swooning.
Step 4: Prepare the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the confectioners’ sugar, then mix in the coconut extract and salt to taste. This frosting strikes the perfect balance—lightly sweet with a subtle coconut kick, making it a perfect partner for the ganache and cupcake.
Step 5: Assemble Your Cupcakes
Using a paring knife or a cupcake corer, gently hollow out the center of each cooled cupcake. Spoon or pipe the chocolate ganache filling into the holes. Then generously frost the cupcakes with the cream cheese coconut frosting, ensuring a nice, thick layer on top. Finally, sprinkle each cupcake with a generous amount of shredded coconut, pressing slightly so it adheres well.
Step 6: Garnish and Finish
The final flourish is adding candy-coated chocolate eggs on top of each cupcake. This not only enhances the festive Easter vibe but adds a delightful crunch and burst of color that makes these cupcakes irresistible party treats.
How to Serve Easter Cupcakes with Chocolate Ganache Filling and Coconut Topping Recipe
Garnishes
Beyond the candy eggs and shredded coconut, you can also add pastel-colored sprinkles or edible glitter to elevate the festive mood. Fresh mint leaves can provide a refreshing contrast and a burst of color that invites your guests to indulge with their eyes first.
Side Dishes
Pair these beautiful cupcakes with a light fruit salad composed of strawberries, kiwi, and pineapple to keep things fresh and balanced. A cup of freshly brewed coffee, tea, or even a glass of sparkling rosé complements the richness of the chocolate ganache perfectly and turns your Easter gathering into a memorable feast.
Creative Ways to Present
Arrange the cupcakes on a tiered dessert stand decorated with spring flowers or pastel ribbons to instantly make the Easter atmosphere feel cozier. Alternatively, serve them individually in clear mini cupcake boxes tied with twine as adorable party favors or gifts—no one can resist such a thoughtful treat!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easter Cupcakes with Chocolate Ganache Filling and Coconut Topping Recipe in an airtight container in the refrigerator for up to 4 days. Refrigeration ensures the cream cheese frosting stays fresh and the ganache filling remains perfectly set without losing moisture.
Freezing
You can freeze these cupcakes for up to 2 months by placing them on a tray to freeze initially, then transferring into a freezer-safe container or bag. To protect the frosting and toppings, flash freeze first and wrap each cupcake individually in plastic wrap before freezing.
Reheating
When ready to enjoy, thaw frozen cupcakes overnight in the fridge. Bring to room temperature before serving for the best texture and flavor. Avoid microwaving as this can melt the ganache and frosting, leading to a messy experience.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk with a tablespoon of lemon juice or white vinegar added to it to mimic buttermilk’s acidity, which helps tenderize the cupcakes. Let it sit for 5 minutes before using.
Is the coconut extract necessary in the frosting?
While optional, coconut extract really enhances the coconut flavor and complements the shredded coconut topping beautifully. If unavailable, you can omit it, but the flavor profile will be less intense.
Can I make this recipe vegan?
This recipe as written contains dairy and eggs. However, you could experiment with plant-based butter, cream cheese alternatives, and flax eggs. Keep in mind the texture and richness might differ.
How do I prevent the cupcakes from drying out?
Measure your ingredients accurately, avoid overbaking, and store cupcakes airtight once cooled. The oil in the batter also helps keep them moist for several days.
What type of chocolate is best for the ganache?
Semi-sweet chocolate offers the ideal balance of sweetness and depth for the ganache filling. You can adjust to bittersweet or milk chocolate depending on your personal preference, but semi-sweet is a crowd-pleaser.
Final Thoughts
There is nothing quite like hugging a good cupcake filled with luscious ganache and crowned with coconut to celebrate Easter. This Easter Cupcakes with Chocolate Ganache Filling and Coconut Topping Recipe is more than just a dessert—it’s a joyful experience waiting to happen in your kitchen. So gather these ingredients, try this recipe, and watch your loved ones’ faces light up with each bite. Happy baking and even happier Easter!
Print
Easter Cupcakes with Chocolate Ganache Filling and Coconut Topping Recipe
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: 62 minutes
- Yield: 15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Easter Cupcakes featuring a moist chocolate base filled with a rich chocolate ganache and a luscious cream cheese frosting, topped with shredded coconut and candy-coated chocolate eggs for a festive touch perfect for spring celebrations.
Ingredients
Cupcake Batter
- 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
Cream Cheese 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
- Prepare Cupcake Batter: In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, whisk oil, sugar, egg, and vanilla until combined. Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients, mixing just until combined. Stir in hot coffee or hot water until batter is smooth.
- Bake Cupcakes: Preheat oven to 350°F (175°C). Line a cupcake pan with liners and fill each about 2/3 full with batter. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- Make Chocolate Ganache Filling: Heat heavy cream until simmering and pour over chopped semi-sweet chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow to cool slightly to thicken.
- Fill Cupcakes: Using a cupcake corer or a small spoon, remove a small portion from the center of each cooled cupcake. Fill each hollow with a spoonful of the chocolate ganache and replace the cut-out portion on top.
- Prepare Cream Cheese Frosting: Beat softened cream cheese and butter until smooth and creamy. Gradually add confectioners’ sugar, coconut extract, and a pinch of salt, mixing until fluffy and well combined.
- Frost and Decorate: Pipe or spread frosting generously over each cupcake. Sprinkle shredded coconut on top and garnish with candy-coated chocolate eggs for a festive look.
Notes
- Ensure all ingredients are at room temperature for best results.
- Allow cupcakes to cool completely before filling and frosting to prevent melting.
- The hot coffee intensifies the chocolate flavor but can be substituted with hot water for a milder taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal texture and flavor.
