Easter Cupcakes Coconut Frosting (Print Version)
# Ingredients:
→ Chocolate Cupcakes
01 -
5 ounces (142 grams) bittersweet chocolate, finely chopped
02 -
1/3 cup (28 grams) Dutch-process cocoa
03 -
1/2 cup boiling water
04 -
3/4 cup (95 grams) all-purpose flour
05 -
1/2 cup (100 grams) granulated sugar
06 -
1/4 cup (50 grams) packed light brown sugar
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking soda
09 -
1/2 cup full-fat canned coconut milk, shaken well or whisked until somewhat smooth
10 -
1/4 cup melted virgin coconut oil
11 -
2 large eggs plus one egg yolk, at room temperature
12 -
2 teaspoons white vinegar
13 -
1 teaspoon vanilla extract
→ Coconut Buttercream
14 -
3 cups (375 grams) powdered sugar, sifted
15 -
8 ounces (227 grams) unsalted butter, at room temperature
16 -
1/4 teaspoon fine salt
17 -
1/2 to 1 teaspoon coconut extract
18 -
2 tablespoons full-fat canned coconut milk
→ Toppings
19 -
1 cup (85 grams) shredded sweetened coconut
20 -
Easter egg candies
# Instructions:
01 -
In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over the mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
02 -
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners.
03 -
In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda. Set aside.
04 -
Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth.
05 -
Stir the dry ingredients into the wet mixture until smooth, being careful not to overmix.
06 -
Using a spring-loaded scoop, divide the batter evenly among the prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
07 -
Let cupcakes cool in the pan on a wire rack for 10 minutes before removing them to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
08 -
In the bowl of a stand mixer fitted with the paddle attachment, mix together the powdered sugar and butter. Mix on low speed until well blended, then increase the speed to medium and beat for 3 minutes. Add the salt, coconut extract, and coconut milk, and beat on medium speed for 1 minute, adding more cream if needed to thin or more powdered sugar to thicken.
09 -
Place the shredded coconut in a medium skillet set over medium heat. Stir constantly until golden brown. Remove from heat and let cool.
10 -
Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Place 3 Easter egg candies on top of each cupcake. Serve immediately or store as directed.
# Notes:
01 -
Cupcakes can be made ahead of time and stored in an airtight container.