Description
Delicious chocolate cupcakes filled with ganache and topped with creamy coconut frosting.
Ingredients
Scale
- 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
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- 2/3 cup (160ml) heavy cream
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 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
- 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.
- 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 wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth.
- Once ganache is smooth, let it sit at room temperature for 1 hour to thicken before filling the cupcakes.
- Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
- Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. Spoon some of the chocolate ganache inside each carved-out cupcake.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, coconut extract, and a pinch of salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Frost cooled cupcakes and garnish with shredded coconut and candy-coated chocolate eggs. Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day.
- Cover and store leftover cupcakes in the refrigerator for up to 5 days.
Notes
- For a thicker frosting, add more confectioners’ sugar.
- Make sure cupcakes are completely cooled before filling.
- Store cupcakes in a cupcake carrier for best results.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg