Easter Cupcakes (Coconut & Chocolate

Ingredients

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

Instructions

1. Make the cupcakes: 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.
2. 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