Print

Easter Coconut Chocolate Cupcakes with Toasted Coconut and Easter Egg Candies Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://thefoodrecipe.com/easter-coconut-chocolate-cupcakes-with-toasted-coconut-and-easter-egg-candies-recipe/