Easter Chocolate Cupcakes with Coconut Frosting and Chocolate Filling
Make these festive Easter cupcakes with rich chocolate, ganache filling, and coconut cream cheese frosting. Perfect for holiday gatherings with a fun surprise inside!
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Cooking tools:
- Piping bag
- Hand mixer
- Muffin tin
- Cooling rack
- Cupcake liner
- Saucepan
- Cutting board
- Chef's knife
- Paring knife
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Toothpick
- Oven
- Refrigerator
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
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