Description
Delight in these festive Easter Cupcakes featuring rich bittersweet chocolate paired with a creamy coconut buttercream frosting. Topped with toasted coconut and colorful Easter egg candies, these cupcakes are perfect for spring celebrations and are sure to impress family and friends with their luscious flavor and charming presentation.
Ingredients
Cupcakes
- 5 ounces (142 grams) bittersweet chocolate, finely chopped
- 1/3 cup (28 grams) Dutch-process cocoa powder
- 1/2 cup boiling water
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup full-fat canned coconut milk, shaken well or whisked until somewhat smooth
- 1/4 cup melted virgin coconut oil
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Frosting
- 3 cups (375 grams) powdered sugar, sifted
- 8 ounces (227 grams) unsalted butter, at room temperature
- 1/4 teaspoon fine sea salt
- 1/2 to 1 teaspoon coconut extract
- 2 tablespoons full-fat canned coconut milk
Topping
- 1 cup (85 grams) shredded sweetened coconut
- Easter egg candies
Instructions
- Prepare the chocolate mixture: In a medium heatproof bowl, combine the finely chopped bittersweet chocolate and Dutch-process cocoa powder. Pour boiling water over the mixture, cover, and let it stand for 5 minutes. Then whisk gently until the mixture is thick, smooth, and fully combined. Set aside to cool completely.
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prevent sticking and ease removal.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, fine sea salt, and baking soda. Set aside.
- Combine wet ingredients: Into the cooled chocolate mixture, whisk the coconut milk, melted virgin coconut oil, eggs, egg yolk, white vinegar, and vanilla extract until smooth and homogenous.
- Incorporate dry ingredients: Stir the flour mixture into the chocolate batter until just combined and smooth, being careful not to overmix to keep the cupcakes tender.
- Fill cupcake liners and bake: Using a spring-loaded scoop or spoon, evenly divide the batter among the 12 muffin cups, filling each approximately 3/4 full. Bake in the preheated oven for 17 to 20 minutes, or until cupcakes are set and spring back to the touch.
- Cool the cupcakes: Allow the cupcakes to cool in the tin on a wire rack for 10 minutes. Then carefully remove them from the pan and cool completely on the rack, about one hour. Store them in an airtight container for up to 1 day at room temperature if not frosting immediately.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the sifted powdered sugar and room temperature unsalted butter. Start mixing on low speed to blend, then increase to medium and beat for 3 minutes until light and fluffy. Add salt, coconut extract, and coconut milk and continue beating on medium speed for 1 minute. Adjust the consistency by adding more coconut milk to thin or additional powdered sugar to thicken.
- Toast the shredded coconut: Place the shredded sweetened coconut in a medium skillet over medium heat. Stir constantly until the coconut turns golden brown and fragrant. Remove from heat and let cool completely.
- Assemble the cupcakes: Using an offset spatula, spread a generous layer of coconut buttercream frosting onto each cooled cupcake. Sprinkle toasted coconut evenly over the frosting. Top each cupcake with 3 Easter egg candies for a festive touch.
- Serve and store: Serve immediately for best flavor and presentation. Alternatively, store unfrosted cupcakes in an airtight container at room temperature up to 1 day. Frosted cupcakes can be stored covered at room temperature for 1 day or refrigerated for up to 2 days. Allow chilled cupcakes to come to room temperature before serving for optimal texture.
Notes
- Ensure the chocolate mixture is completely cooled before adding eggs to avoid cooking them.
- Do not overmix the batter once flour is added to keep cupcakes tender and light.
- Toast the coconut just before assembling for the best flavor and crunch; coconut can burn quickly so stir continuously.
- If you don’t have coconut extract, vanilla extract can be used as a substitute.
- Cupcakes and frosting can be made a day ahead; store cupcakes and frosting separately to maintain freshness.
- For a dairy-free version, substitute butter with vegan butter and ensure the powdered sugar is vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
