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
Scale
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.
