Can I skip the coffee in the cupcake batter?

Yes, you can substitute hot water, but the coffee really enhances the chocolate flavor without adding coffee taste. Even coffee haters won't detect it, but they'll notice the deeper chocolate flavor.

Why did my ganache separate or become grainy?

This usually happens when the cream was too hot or the mixture was stirred too vigorously. To fix it, add a splash of warm cream and gently stir until smooth again. Remember, patience is key with ganache!

Can I make these cupcakes without the filling?

Absolutely! They'll still be delicious chocolate cupcakes with coconut frosting. You could even add mini chocolate chips to the batter to replace some of that chocolate goodness.

How do I prevent my cream cheese frosting from becoming runny?

Use full-fat brick cream cheese (not the spreadable kind in tubs), make sure your butter isn't too warm, and don't overbeat the mixture. If it's still too soft, add more confectioners' sugar or chill it briefly before using.

Easter Cupcakes Recipe

Description

These Easter Cupcakes are a delightful seasonal treat combining rich chocolate cake, a luscious chocolate ganache filling, and a creamy coconut cream cheese frosting. Topped with shredded coconut and candy-coated chocolate eggs, these cupcakes are not only delicious but also visually stunning. Perfect for Easter gatherings or any special occasion, they strike a wonderful balance between moist cake and creamy topping, offering a decadent experience in every bite.

Ingredients

Units Scale

Chocolate Cupcakes

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

Chocolate Ganache Filling

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

Coconut Cream Cheese Frosting & Garnish

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

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Instructions

Prepare the Cupcake Batter
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so prepare an additional pan for the extra batter or bake in batches. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk oil, sugar, egg, vanilla extract, and buttermilk until smooth. Gradually mix the wet ingredients into the dry ingredients, then add hot coffee or water and whisk until the batter is fully combined and thin.
Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each only 2/3 full to prevent overflow. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Ganache Filling
Finely chop the chocolate and place it in a heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it gently simmers (avoid boiling). Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Slowly stir the mixture until the chocolate is fully melted and the ganache is smooth. Let the ganache sit at room temperature for 1 hour to thicken.
Fill the Cupcakes
Once the cupcakes are completely cool (refrigerate for 20–30 minutes if sticky), use a sharp knife to cut a 1-inch deep circle in the center of each cupcake to create a small cavity. Fill each cavity with about 1–2 teaspoons of ganache. Trim the pointed end of the removed cupcake piece and replace it over the ganache.
Prepare the Frosting
Beat softened cream cheese and butter together on high speed until smooth and creamy. Gradually add confectioners’ sugar, coconut extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed for 2 minutes. Adjust the consistency with more sugar if needed and add a pinch of salt to balance the sweetness.
Frost and Decorate
Spread or pipe the frosting onto cooled cupcakes using a piping bag or a spatula. Gently press shredded coconut onto the frosting, ensuring it sticks. Top each cupcake with 2–3 candy-coated chocolate eggs for a festive finish.
Serve and Store
Serve immediately or store covered at room temperature for up to 1 day. Refrigerate leftovers in an airtight container for up to 5 days.

Notes

Make Ahead: Prepare the cupcakes, ganache, and frosting up to a day in advance. Store cupcakes covered at room temperature and refrigerate ganache and frosting until ready to use. Unfrosted cupcakes can be frozen for up to 3 months.
DIY Buttermilk: Mix 1 teaspoon of white vinegar or lemon juice with enough whole milk to make 1/2 cup. Stir and let sit for 5 minutes before using.
Ganache Tips: Use high-quality semi-sweet chocolate for a properly set ganache. Avoid microwaving if the chocolate doesn’t fully melt; instead, use a bowl over simmering water to thin it.
Decorating Tip: Toast shredded coconut at 300°F (150°C) for 6–8 minutes for extra flavor and texture.

Nutrition

Serving Size: 1 cupcake
Calories: 330kcal
Sugar: 30g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg