Easter Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, and line 3 more cups in a second pan (or bake in batches) for about 15 cupcakes.
2. Whisk the flour, cocoa, baking soda, baking powder and salt in a large bowl.
3. In another bowl, whisk the oil, sugar, egg, vanilla and buttermilk until combined. Pour into the dry ingredients, add the hot coffee or water, and whisk until fully smooth. The batter will be thin.
4. Fill each liner only 2/3 full. Bake 20–22 minutes, until a toothpick in the centre comes out clean.
5. Put the finely chopped chocolate in a heatproof bowl. Heat the cream in a small pan over medium heat until it just gently simmers, not a rapid boil. Pour over the chocolate, wait 2–3 minutes, then stir slowly with a metal spoon or small spatula until smooth. Do not microwave. Let the ganache stand at room temperature for 1 hour to thicken.
6. Cool the cupcakes 10 minutes in the pan, then move them to a wire rack until completely cool. If the tops are very sticky, chill them 20–30 minutes more.
7. Cut a 1-inch-deep cone-shaped hole in the centre of each cooled cupcake. Spoon in 1–2 teaspoons of ganache, then press the cut-out top back on, after trimming its pointed end.
8. Beat the cream cheese and butter on high until smooth. Add the confectioners' sugar, coconut extract and a pinch of salt, beat on low 30 seconds, then on high 2 minutes. Adjust with a pinch of salt or 1/4 cup more sugar to taste.
9. Frost the cooled cupcakes. Hold each one over the shredded coconut, sprinkle it on and press gently. Top each with 2 or 3 candy-coated chocolate eggs. Serve at once or store covered at room temperature or in the fridge up to 1 day; leftovers keep up to 5 days in the fridge.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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