Easter Coconut Chocolate Cupcakes with Toasted Coconut and Easter Egg Candies Recipe
Introduction
These Easter Cupcakes combine rich bittersweet chocolate with a creamy coconut frosting, perfect for celebrating springtime with a festive treat. Topped with toasted coconut and colorful Easter egg candies, they offer a delightful balance of flavors and textures.
Ingredients
- 5 ounces (142 grams) bittersweet chocolate, finely chopped
- 1/3 cup (28 grams) Dutch-process cocoa
- 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 smooth
- 1/4 cup melted virgin coconut oil
- 2 large eggs plus one egg yolk, at room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 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
- 1 cup (85 grams) shredded sweetened coconut
- Easter egg candies
Instructions
- Step 1: In a medium heatproof bowl, add the chopped chocolate and cocoa powder. Pour boiling water over the mixture, cover, and let stand for 5 minutes. Whisk gently until thick and smooth, then set aside to cool completely.
- Step 2: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Step 3: In a small bowl, whisk together the flour, granulated sugar, brown sugar, sea salt, and baking soda. Set aside.
- Step 4: Whisk the coconut milk, melted coconut oil, eggs, egg yolk, vinegar, and vanilla extract into the cooled chocolate mixture until smooth.
- Step 5: Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix.
- Step 6: Using a spring-loaded scoop or spoon, divide the batter evenly among the liners, filling each about three-quarters full.
- Step 7: Bake for 17 to 20 minutes, or until cupcakes are set and firm to the touch.
- Step 8: Let cupcakes cool in the pan on a wire rack for 10 minutes before removing them to cool completely, about 1 hour.
- Step 9: To make the frosting, beat the powdered sugar and butter in a stand mixer on low speed until blended. Increase speed to medium and beat for 3 more minutes.
- Step 10: Add salt, coconut extract, and coconut milk; beat on medium for 1 minute. Adjust consistency with more coconut milk to thin or powdered sugar to thicken as needed.
- Step 11: Toast the shredded coconut in a medium skillet over medium heat, stirring constantly until golden brown. Remove and let cool.
- Step 12: Spread frosting evenly on each cooled cupcake using an offset spatula.
- Step 13: Sprinkle the toasted coconut over the frosting and top each cupcake with three Easter egg candies.
Tips & Variations
- Use high-quality bittersweet chocolate for a richer flavor.
- For a dairy-free version, substitute butter with coconut butter and ensure coconut milk is canned full-fat.
- Try adding finely chopped nuts to the batter for extra texture.
- To make frosting less sweet, reduce powdered sugar slightly and increase coconut extract for flavor.
- Decorate with different holiday candies or fresh fruit for seasonal variations.
Storage
Store cupcakes in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate covered for up to 2 days. Allow refrigerated cupcakes to come to room temperature before serving for best texture. Reheat slightly in a microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes up to 2 days in advance and store them in an airtight container. Frost them just before serving for the freshest taste and appearance.
Can I substitute the coconut milk with regular milk?
Yes, regular milk can be used instead, but it will alter the flavor slightly and reduce the coconut taste in the frosting and batter.
PrintEaster Coconut Chocolate Cupcakes with Toasted Coconut and Easter Egg Candies Recipe
These Easter Cupcakes are a delightful chocolate treat perfect for celebrating the holiday. Rich, moist cupcakes made with bittersweet chocolate and cocoa powder are topped with a creamy coconut buttercream frosting and finished with toasted shredded coconut and festive Easter egg candies. The cupcakes are tender and flavorful, combining the indulgence of chocolate with the tropical notes of coconut for a unique and delicious dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 or whisked until 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
Toppings
- 1 cup (85 grams) shredded sweetened coconut
- Easter egg candies
Instructions
- Make the chocolate mixture: In a medium heatproof bowl, combine the chopped bittersweet chocolate and Dutch-process cocoa powder. Pour the boiling water over the mixture, cover, and let it stand for 5 minutes. Then whisk gently until the mixture is thick, smooth, and fully melted. Set aside to cool completely.
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a separate small bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, fine sea salt, and baking soda. Set aside this dry mixture.
- Combine wet ingredients: Whisk the coconut milk, melted virgin coconut oil, eggs, egg yolk, white vinegar, and vanilla extract into the cooled chocolate mixture until smooth and uniform.
- Incorporate dry ingredients: Carefully stir the dry ingredient mixture into the wet ingredients until just combined, making sure not to overmix to maintain cupcake tenderness.
- Fill cupcake liners and bake: Using a spring-loaded scoop, evenly divide the batter among the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 17 to 20 minutes, or until the cupcakes are set and spring back when gently touched.
- Cool cupcakes: Allow the cupcakes to cool in the pan on a wire rack for 10 minutes. Then remove the cupcakes from the pan and let them cool completely on the wire rack, about 1 hour. Store at room temperature in an airtight container for up to 1 day if not frosting immediately.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar and unsalted butter on low speed until combined. Increase the speed to medium and beat for 3 minutes until light and fluffy. Add fine sea salt, coconut extract, and canned coconut milk, then continue beating on medium speed for 1 minute. Adjust consistency by adding more coconut milk to thin or powdered sugar to thicken as needed.
- Toast the shredded coconut: Place 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: Use an offset spatula to spread an even layer of coconut buttercream frosting over each cooled cupcake. Sprinkle toasted shredded coconut generously on top. Finish each cupcake by placing 3 Easter egg candies neatly on top.
- Storage: Serve immediately or store cupcakes covered at room temperature for up to 1 day, or refrigerated for up to 2 days for best freshness.
Notes
- Ensure the chocolate mixture is fully cooled before adding eggs to prevent curdling.
- Do not overmix the batter after adding flour to maintain a soft crumb.
- Toasting the coconut adds a delicious crunch and enhances flavor; watch closely to avoid burning.
- Cupcakes are best consumed within 1-2 days for optimal freshness and texture.
- Bring eggs to room temperature before use for better mixing and texture.
Keywords: Easter cupcakes, chocolate cupcakes, coconut frosting, holiday dessert, festive cupcakes, toasted coconut, chocolate dessert
