Easter Cupcakes
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5
2 reviews
Excellent
Easter Cupcakes
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Crowd-pleasing Easter Cupcakes feature a moist, rich chocolate cupcake, topped with coconut buttercream frosting, and garnished with toasted coconut and Easter egg candies. Can be made ahead of time!
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Ingredients
For the chocolate cupcakes:
- 5 ounces bittersweet chocolate finely chopped
- 1/3 cup Dutch-process cocoa powder
- 1/2 cup water boiling
- 3/4 cup all-purpose flour 95 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar packed, 50 grams
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut milk shaken well or whisked until somewhat smooth, full-fat, canned
- 1/4 cup coconut oil melted, virgin
- 2 egg at room temperature, large eggs plus one egg yolk
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the coconut buttercream:
- 3 cups powdered sugar sifted
- 8 ounces unsalted butter at room temperature
- 1/4 teaspoon salt fine
- 1/2 to 1 teaspoon coconut extract
- 2 tablespoons coconut milk full-fat, canned
For the toppings:
- 1 cup coconut shredded, sweetened, 85 grams
- Candy Easter egg candies
Instructions
Make the cupcakes:
- In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
- Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
- In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda. Set aside.
- Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
- Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium speed for 1 minute, adding more cream if needed , to thin, or more powdered sugar to thicken.
Toast the coconut:
- Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
To assemble:
- Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Place 3 Easter egg candies on top of each cupcake. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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