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Chocolate Coconut Easter Cupcakes

Chocolate Coconut Easter Cupcakes

While there is something to be said for light, citrusy spring-like desserts at Easter, it’s hard to deny that chocolate is a pretty good fit for the holiday. Maybe you can blame all that Easter candy in stores, from chocolate bunnies to peanut butter-filled eggs, but I don’t have any problem with another excuse to eat some chocolate. So, in my book, these Chocolate Coconut Cupcakes are a pretty good springtime option – and the chocolate bunny decorations I topped them with don’t hurt either.

These cupcakes are moist and chocolaty, with a great cocoa flavor to them. The recipe makes a big batch of two dozen cupcakes, so it is perfect for a party, although you can cut the recipe in half for a smaller batch. I stirred some shredded coconut into the batter to give these a subtle coconut flavor, without competing with the chocolate. If you want to boost the coconut flavor further, I would recommended adding about a 1/2 tsp of coconut extract. I would also recommend chopping the shredded coconut before you stir it into the cupcakes. It has no effect on the baking time or on the finished result, but it does look a little better when you bite into the cupcake and see only small bits of coconut blended it.

Most of the coconut flavor in these comes from the layer of shredded coconut on top of the cupcakes. For any occasion, you can leave the coconut white. If you are going to make these especially for Easter or another spring holiday, you may want to create coconut grass by dying the coconut green (as I did with some of these cupcakes). The coconut is held on by a thin layer of sour cream glaze, which is a great contrast to the richness of the chocolate. It’s not a very thick glaze (somewhere between a glaze and a frosting, really), but it sets up firmly enough to hold the coconut in place.

Top them off with little chocolate bunnies, chocolate candies that look like speckled eggs, or even some Peeps before serving.

Chocolate Coconut Easter Cupcake

Chocolate Coconut Easter Cupcakes
2 cups all purpose flour
1 cup unsweetened cocoa powder
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1/2 tsp coconut extract (optional)
1 cup sour cream
1 cup coffee, room temperature
2/3 cup shredded coconut, finely chopped

Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a large bowl, sift together flour and cocoa powder. Whisk in sugar, baking soda, baking powder and salt.
In another large bowl, whisk together vegetable oil, eggs, vanilla extract, coconut extract (if using) sour cream and coffee. Add to dry ingredients and stir until well combined and no streaks of flour remain visible. Stir in shredded coconut.
Divide evenly into prepared pans.
Bake for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool cupcakes on a wire rack completely before frosting

Sour Cream Coconut Glaze
3 tbsp sour cream
2 cups confectioners’ sugar
approx 1 1/2 cups shredded coconut

Whisk sour cream and sugar until well-combined and smooth. Spread in a thin layer on cooled cupcakes. Roll cupcakes in shredded coconut, pressing lightly to ensure that coconut sticks. Set on a wire rack for at least 15 minutes to allow glaze to set up.
Store in an airtight container.

Makes 24 cupcakes.

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  • margaret
    March 26, 2010

    LOVE making cakes or cuppys for Easter and always looking for new ways to decorate. These ARE CUTE>

  • gillian
    March 26, 2010

    Um, yes please! 🙂

  • Linda
    March 26, 2010

    Another great looking recipe. I got so excited when I saw it–I baked it immediately. My cupcakes turned out really nice. Such a beautiful shape and (it appears) texture. Time will tell. I might not have chopped my coconut as much as I should have so mine might be a little stringy but I can’t wait to frost them. I’m going to go with one I used on a stout cake for St. Patrick’s Day that is a soft cream cheese made with cream cheese and whipping cream. I love the texture. I might tint it a soft pink since I have no idea where my food colors are after a recent move. I have some sanding sugars and some really cute Easter decorations I found at the cake decorator store. I think they will be very pretty and my librarians will love them for Easter (if a little early). Thanks for a great idea and quick and easy recipe!

  • Cheryl
    March 26, 2010

    so cute!

  • Belinda @zomppa
    March 26, 2010

    These are gorgeous! And adorable…I’m trying to figure out what to bring for Easter and this might be one of the dishes….

  • Those cupcakes are so cute! I love the chocolate bunnies on top.

  • Julia
    March 27, 2010

    So cute! Too bad I never manage to remper my chocolate correctly… I think I’m going to try this with royal icing instead of chocolate. Thanks for the idea.

  • Christine
    March 27, 2010

    Wow!!! Your easter cupcakes are amazing! I will just try to make this on easter. I hope it willturn out as good as yours.
    Thanks for sharing!

  • Heidi
    March 29, 2010

    Love the chocolate bunnies (:
    Good job!

  • Tarrah Dame
    April 6, 2010

    LOVE these! super cute.

  • صور
    May 22, 2010

    That taste great too …… Mmm

  • Tally
    March 21, 2016

    Thank you!.. perfect idea to make for family Easter gathering!

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