Description
Luscious coconut chocolate Easter cupcakes dance with tropical sweetness and rich cocoa charm. Chocolate lovers will savor these delightful treats that blend festive spirit with irresistible flavor combinations.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup shredded coconut
- 2 large eggs
- 1/2 cup vegetable oil
Wet Ingredients:
- 1 cup milk
- 1 tsp vanilla extract
- 1/4 cup sour cream
Leavening and Binding Agents:
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
Frosting and Decoration:
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup dark chocolate chips
- 1/2 cup additional shredded coconut
- 12 chocolate Easter eggs for garnish
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners, ensuring even spacing.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl to eliminate any lumps and create a uniform dry mixture.
- In a separate bowl, whisk eggs, granulated sugar, vegetable oil, milk, vanilla extract, and sour cream until smooth and well-incorporated.
- Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined, being careful not to overmix the batter.
- Gently fold in the shredded coconut, distributing it evenly throughout the cupcake batter.
- Divide the batter equally among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow cupcakes to cool completely on a wire rack before frosting.
- For the frosting, cream butter until light and fluffy, then gradually add powdered sugar and heavy cream, mixing until smooth.
- Melt dark chocolate chips in a double boiler or microwave, then fold into the frosting for a rich chocolate flavor.
- Pipe or spread the chocolate coconut frosting generously onto the cooled cupcakes.
- Sprinkle additional shredded coconut over the frosted cupcakes for texture and visual appeal.
- Garnish each cupcake with a chocolate Easter egg as a festive finishing touch.
- Refrigerate for 15 minutes to set the frosting before serving.
Notes
- Swap regular flour with gluten-free alternatives like almond or coconut flour for those with wheat sensitivities.
- Add extra coconut extract to intensify the tropical flavor profile and enhance the overall coconut essence.
- Mix different chocolate types like milk and dark chocolate in the frosting for a more complex and layered taste experience.
- Allow cupcakes to cool completely to prevent frosting from melting and ensure a perfectly smooth decorative finish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg