Description
These Easter Cupcakes are a delightful chocolate treat filled with rich chocolate ganache and topped with a smooth cream cheese frosting infused with coconut extract. Decorated with shredded coconut and colorful candy-coated chocolate eggs, they make a perfect festive dessert 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
- ⅓ 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
- ⅔ 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
Decoration
- 1 cup (100g) sweetened shredded/flaked coconut, for topping
- Candy-coated chocolate eggs, for garnish
Instructions
- Preheat oven and prepare muffin pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined to create the dry base for the cupcakes.
- Mix wet ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, large egg, pure vanilla extract, and buttermilk until smooth and homogeneous.
- Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients, then pour in the hot coffee or hot water. Whisk everything together until you have a smooth, combined batter without lumps.
- Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before filling and frosting.
- Prepare ganache filling: Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 to 3 minutes to soften the chocolate, then stir until the mixture is smooth and glossy. Let sit at room temperature for about 1 hour to thicken up for filling.
- Fill the cupcakes: Using a small knife or cupcake corer, cut out a circular section in the center of each cooled cupcake. Spoon the thickened chocolate ganache into the hollowed centers. Replace the cut-out tops back onto the cupcakes to seal the filling inside.
- Make cream cheese frosting: 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 light, fluffy, and well combined.
- Frost the cupcakes: Use a spatula or piping bag to frost the cooled cupcakes evenly with the cream cheese frosting.
- Decorate cupcakes: Sprinkle the tops with sweetened shredded/flaked coconut for a delightful texture and coconut flavor. Finally, garnish each cupcake with candy-coated chocolate eggs to complete the festive Easter look.
Notes
- Ensure the egg and buttermilk are at room temperature before mixing to achieve a smooth batter.
- If you prefer, decaffeinated coffee or hot water can be used without impacting flavor significantly.
- The ganache can be made a day ahead and stored covered at room temperature, then stirred before use.
- The cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.
- Make sure cupcakes are completely cool before frosting to prevent melting or sogginess.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
