Description
Irresistible coconut chocolate Easter cupcakes blend rich cocoa with tropical sweetness, creating a festive dessert that delights. Delicate chocolate bases topped with fluffy coconut frosting invite celebration and joy for springtime gatherings.
Ingredients
Scale
Dry Ingredients:
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) cocoa powder
- 1 cup (200 g) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients:
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
Coconut Topping:
- 1 cup (80 g) shredded coconut
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (60 ml) heavy cream
Instructions
- Preheat the oven to 350F (175C) and carefully arrange paper liners in a cupcake tray, ensuring even spacing.
- Create the chocolate batter by sifting dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda) into a large mixing bowl to eliminate potential lumps.
- In a separate vessel, whisk wet ingredients (butter, eggs, milk, vanilla) until they form a smooth, uniform mixture.
- Gently fold wet and dry ingredients together, stirring minimally to maintain a light, airy texture. Avoid overmixing to prevent dense cupcakes.
- Distribute batter evenly into prepared liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes at 350F, rotating tray midway to ensure consistent browning. Test doneness by inserting a toothpick – it should emerge clean with minimal crumbs.
- Remove from oven and transfer cupcakes to a wire rack, allowing complete cooling for about 30-45 minutes.
- Prepare coconut topping by blending shredded coconut, powdered sugar, and heavy cream until a smooth, spreadable consistency develops.
- Once cupcakes have reached room temperature, generously spread coconut mixture across the surface.
- Embellish with festive Easter decorations like pastel sprinkles or mini chocolate eggs for a celebratory touch.
- Serve immediately or store in an airtight container to maintain freshness.
Notes
- Always use room temperature ingredients to ensure a smooth, even cupcake batter that rises perfectly.
- Sift cocoa powder and flour together to prevent lumps and create a lighter, more delicate texture.
- Toast the shredded coconut briefly in a dry pan for an extra nutty, rich flavor that enhances the overall taste.
- For a gluten-free version, substitute regular flour with a gluten-free all-purpose baking blend to make these cupcakes accessible to everyone.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg