Easter Chocolate Cupcakes with Coconut Frosting and Chocolate Filling - Zest Plate

Ingredients

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup (42g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup (80ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature
• 1/2 cup (120ml) hot coffee or hot water
• 4 ounces (113g) semi-sweet chocolate, finely chopped
• 2/3 cup (160ml) heavy cream
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 and 3/4 cups (330g) confectioners' sugar
• 3/4 teaspoon coconut extract
• Salt, to taste
• 1 cup (100g) sweetened shredded/flaked coconut, for topping
• Candy-coated chocolate eggs, for garnish