Easter Cupcakes with Coconut

This Easter-inspired chocolate cupcake recipe combines rich chocolate flavor with coconut buttercream for a festive spring treat that's always a hit at holiday gatherings. The moist chocolate base pairs perfectly with the light coconut frosting, all topped with toasted coconut and colorful Easter egg candies for a celebration-worthy dessert.

I first created these cupcakes when looking for something special yet manageable for our family Easter brunch. The delighted expressions when I brought them to the table convinced me they needed to become our annual tradition.

Ingredients

• For the chocolate cupcakes:
  • Bittersweet chocolate: Provides deep chocolate flavor that balances the sweetness
  • Dutch process cocoa: Creates that rich dark color and smooth chocolate taste
  • Boiling water: Activates and blooms the cocoa for maximum flavor
  • Coconut milk: Adds moisture and subtle coconut undertones
  • Coconut oil: Enhances the tropical flavor profile while keeping cupcakes moist
  • White vinegar: Reacts with baking soda for the perfect rise
• For the coconut buttercream:
  • Room temperature butter: Ensures smooth silky frosting texture
  • Coconut extract: Provides that distinctive tropical flavor
  • Coconut milk: Adds authentic flavor and perfect consistency
  • Powdered sugar: Creates structure while dissolving completely for smoothness
• For the toppings:
  • Sweetened shredded coconut: Toasted for enhanced nutty flavor and crisp texture
  • Easter egg candies: Add festive color and playful holiday touch

Step-by-Step Instructions

Bloom the chocolate:

Combine chopped bittersweet chocolate and cocoa powder in a heatproof bowl. Pour boiling water over the mixture, cover with plastic wrap or a plate, and let stand untouched for exactly 5 minutes. This crucial step develops deep chocolate flavor. Whisk gently until thick and smooth, being careful not to incorporate air. Allow to cool completely to room temperature before proceeding.

Prepare the dry ingredients:

While the chocolate cools, whisk flour, granulated sugar, brown sugar, salt, and baking soda in a small bowl until well combined. The brown sugar adds moisture and caramel notes that enhance the chocolate flavor, while the baking soda ensures proper rise when activated with the vinegar later.

Mix the wet ingredients:

Whisk coconut milk, melted coconut oil, eggs, extra egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth and fully incorporated. The extra egg yolk adds richness while the coconut milk provides moisture without making the batter too liquid.

Combine and bake:

Gently fold the dry ingredients into the wet mixture using a rubber spatula, stirring just until no flour pockets remain. Overmixing will develop gluten and create tough cupcakes. Fill each lined muffin cup about three-quarters full using a spring-loaded scoop for even portioning. Bake at 350°F for 17-20 minutes until a toothpick inserted comes out with just a few moist crumbs.

Make the buttercream:

Beat powdered sugar and room temperature butter on low speed until combined, then increase to medium speed and beat for 3 full minutes until light and fluffy. Add salt, coconut extract, and coconut milk, beating for another minute until smooth. The frosting should hold its shape but be soft enough to spread easily.

Toast the coconut:

Spread shredded coconut in an even layer in a dry skillet over medium heat. Stir constantly with a wooden spoon until golden brown, watching carefully as it can burn quickly. Remove immediately from hot pan to prevent overcooking and allow to cool completely before using.

Assemble the cupcakes:

Spread coconut buttercream on completely cooled cupcakes using an offset spatula, creating a smooth surface. Sprinkle generously with toasted coconut, pressing gently to adhere. Top each cupcake with three Easter egg candies arranged in a small nest formation for the perfect festive touch.

My favorite part of this recipe is watching the shredded coconut transform in the skillet. The kitchen fills with the most incredible nutty aroma as the coconut turns from white to golden brown. My children always hover nearby during this step, waiting for any crispy bits that might not make it onto the cupcakes.

Storage Tips

These cupcakes maintain their quality surprisingly well compared to most frosted desserts. Store assembled cupcakes in an airtight container at room temperature for up to one day with no noticeable texture change. For longer storage, refrigerate for up to two days, but bring to room temperature before serving for best flavor and texture. The unfrosted cupcakes freeze beautifully for up to one month when wrapped individually in plastic wrap and stored in a freezer bag.

Flavor Variations

While the coconut buttercream perfectly complements the chocolate cupcakes for Easter, you can easily adapt this recipe for other occasions. Try vanilla buttercream with sprinkles for birthdays, peppermint frosting with crushed candy canes for Christmas, or coffee buttercream with chocolate shavings for an elegant dinner party dessert. The chocolate cupcake base remains consistently delicious with any frosting pairing.

Making Ahead Strategy

For stress-free holiday preparation, make components in advance. Bake cupcakes up to one day ahead and store in an airtight container. Prepare buttercream up to three days ahead and refrigerate, but bring to room temperature and rewhip before using. Toast coconut up to one week ahead and store in an airtight container. Assemble cupcakes the morning of your celebration for maximum freshness.

Special Diet Adaptations

These cupcakes can be adapted for various dietary needs. For gluten-free, substitute a quality cup-for-cup gluten-free flour blend in equal measure. For dairy-free, increase the coconut milk to replace the butter in the frosting, though the texture will be slightly different. Unfortunately, due to the importance of eggs in the structure, a successful vegan adaptation would require significant recipe adjustments beyond simple substitutions.

Frequently Asked Questions

→ How can I make my cupcakes moist?

Use full-fat coconut milk and melted coconut oil for a rich, moist texture. Avoid overmixing the batter to keep it light and fluffy.

→ Can I prepare these cupcakes ahead of time?

Yes! The cupcakes can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 2 days.

→ How do I toast the shredded coconut?

Place the coconut in a skillet over medium heat. Stir continuously until golden brown, then remove and let cool completely.

→ Can I substitute the coconut extract?

If you don't have coconut extract, you can use vanilla extract or almond extract for a slightly different flavor profile.

→ What type of Easter egg candies work best?

Mini chocolate eggs, jelly beans, or speckled candy eggs make great toppings for these cupcakes.