Easter Chocolate Coconut Cupcakes (Print Version)

# Ingredients:

→ Chocolate Cupcakes

01 - 1 cup (125g) all-purpose flour (spooned & leveled)
02 - 1/2 cup (42g) unsweetened natural cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1/3 cup (80ml) vegetable oil
07 - 1 cup (200g) granulated sugar
08 - 1 large egg, at room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 cup (120ml) buttermilk, at room temperature
11 - 1/2 cup (120ml) hot coffee or hot water

→ Chocolate Ganache Filling

12 - 4 ounces (113g) semi-sweet chocolate, finely chopped
13 - 2/3 cup (160ml) heavy cream

→ Coconut Cream Cheese Frosting & Garnish

14 - 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
15 - 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
16 - 2 and 3/4 cups (330g) confectioners' sugar
17 - 3/4 teaspoon coconut extract
18 - Salt, to taste
19 - 1 cup (100g) sweetened shredded/flaked coconut, for topping
20 - Candy-coated chocolate eggs, for garnish

# Instructions:

01 - Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.
02 - In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside. In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter will be thin.
03 - Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
04 - While the cupcakes are baking, place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil.) Pour over chocolate, then let it sit for 2–3 minutes to soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. Let ganache sit at room temperature for 1 hour to thicken before filling the cupcakes.
05 - Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they're particularly sticky on top—before filling and topping.
06 - Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon some of the chocolate ganache inside each carved-out cupcake—use however much will fit (usually between 1–2 teaspoons). Slice/tear off the pointy end of the "cone" piece of cupcake you removed, and gently press the round piece back on top of the filling.
07 - In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, coconut extract, and a pinch of salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste and adjust if needed.
08 - Frost cooled cupcakes using a piping tip or spread with a knife. Hold each frosted cupcake over a bowl of the shredded coconut and sprinkle the coconut on top, gently pressing it so it sticks to the frosting. Top each cupcake with 2 or 3 candy-coated chocolate eggs.
09 - Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days.

# Notes:

01 - The hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee.
02 - You can make these cupcakes 1 day in advance and fill/frost the day of serving.
03 - For best results, use real, quality chocolate for the ganache.
04 - The coconut extract is essential for the coconut flavor in the frosting.
05 - You can toast the shredded coconut before using if you prefer a nuttier flavor.

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