Chocolate Coconut Easter Cups (Print Version)

# Ingredients:

→ Chocolate Cupcakes

01 - 1/2 cup (42g) natural cocoa powder, unsweetened
02 - 1 cup (200g) white sugar, granulated
03 - 1 teaspoon baking soda for lift
04 - 1/2 teaspoon baking powder to help rise
05 - 1/2 cup (120ml) freshly brewed hot coffee or water
06 - 1 large egg, room temperature works best
07 - 1 cup (125g) all-purpose flour, leveled
08 - 1/2 teaspoon fine salt
09 - 1 teaspoon vanilla essence
10 - 1/3 cup (80ml) neutral vegetable oil
11 - 1/2 cup (120ml) buttermilk, warmed to room temp

→ Chocolate Ganache Filling

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

→ Coconut Cream Cheese Frosting & Garnish

14 - 1 cup (100g) sweetened, shredded coconut for garnish
15 - 3/4 teaspoon coconut flavor extract
16 - 8 ounces (226g) full-fat brick-style cream cheese, softened
17 - Salt, just a bit to enhance flavors
18 - 1/2 cup (8 Tbsp; 113g) buttery unsalted butter, softened
19 - 2 and 3/4 cups (330g) powdered sugar
20 - Candy eggs with a chocolate coating for decoration

# Instructions:

01 - Crank the oven to 350°F (177°C). Pop liners into a muffin tin for a dozen cupcakes, then prep 3 more liners in another pan for the extra batter—or bake 'em in rounds.
02 - In one bowl, combine flour, cocoa, baking soda, powder, and salt. Grab a second bowl and whisk oil, sugar, the egg, vanilla, and buttermilk until smooth. Pour the wet mix into the dry group, toss in hot coffee or water, and whisk everything until smooth. It'll look pretty runny, that's normal.
03 - Spoon out the mix into liners, keeping them just two-thirds full to avoid any overflow. You'll get about 15 cupcakes. Cook for 20–22 minutes, or until a toothpick comes out clean when poked.
04 - Slice up the chocolate and put it in a heat-safe bowl. Simmer the cream gently in a little pan, then pour it over the chocolate. Leave it to sit for 2–3 minutes, then stir slowly until glossy and smooth. Let it rest at room temp for an hour before using.
05 - Take cupcakes out and give them 10 minutes in the pan, then move them to a cooling rack. If the tops feel sticky, stick 'em in the fridge for 20–30 mins before adding toppings or filling them.
06 - Carve a small hole in the middle of each cooled cupcake with a knife—go down about an inch. Scoop a bit of ganache inside (1–2 teaspoons, usually). Cut off the pointy part of the cone-shaped plug you removed, then stick the flat top back onto the cupcake.
07 - Beat the softened cream cheese and butter in a mixer until creamy. Toss in powdered sugar, coconut extract, and salt. Mix on low for half a minute, then crank it to high for 2 minutes. Taste and tweak if needed.
08 - Spread or pipe the frosting on the cooled cupcakes. Hold each one over a bowl of shredded coconut, sprinkle coconut on top, and gently press it in. Finish by placing a couple of candy eggs on top.
09 - Eat right away, or keep them at room temp or in the fridge, covered, for up to a day before serving. Leftovers can chill in the fridge in a sealed container for up to 5 days.

# Notes:

01 - Using hot coffee intensifies the chocolate taste without making the cupcakes taste like coffee.
02 - You can whip these up a day in advance and decorate them fresh on the serving day.
03 - Real chocolate works best for ganache—it melts smoothly and tastes amazing.
04 - Coconut extract is what gives the frosting its coconutty flavor, so don't skip it!
05 - For a nuttier twist, toast the shredded coconut before sprinkling.

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