Embark on a delightful journey with these Chocolate & Coconut Cupcakes, a heavenly creation that marries the rich, deep flavors of chocolate with the exotic sweetness of coconut. Each cupcake is ingeniously filled with a creamy chocolate ganache and crowned with a luxurious cream cheese frosting, then sprinkled with shredded coconut and adorned with mini chocolate Easter candies. This recipe promises to bring a touch of elegance and festivity to your dessert table, making it a perfect treat for any occasion.
Why You’ll Love This:
These cupcakes offer a perfect balance of textures and flavors. The moist, tender chocolate base, combined with the velvety smooth ganache and the light, fluffy cream cheese frosting, creates a symphony of decadence in every bite. The addition of shredded coconut and mini chocolate Easter candies not only adds a festive flair but also introduces a delightful crunch and variety. Whether you are a chocolate aficionado or a coconut enthusiast, these cupcakes are sure to satisfy your cravings.
Perfect Occasion:
Ideal for Easter celebrations, birthday parties, or any gathering where you wish to impress your guests, these Chocolate & Coconut Cupcakes are a guaranteed crowd-pleaser. They are also versatile enough to be enjoyed as a luxurious treat alongside your afternoon tea or coffee, making them a wonderful addition to any dessert spread.
Decoration Tips:
To make these cupcakes even more visually appealing, consider piping the cream cheese frosting in a high swirl to add height and elegance. Sprinkling the top with a mix of toasted and sweetened shredded coconut can add an extra layer of texture and flavor. For a festive touch, choose mini chocolate Easter candies in a variety of colors, or match the candies to the theme of your event.
Ingredients:
- Chocolate Cupcakes:
- 200ml unsweetened almond milk (or any unsweetened milk)
- 1/2 tsp white vinegar
- 130g granulated sugar
- 60ml neutral oil (e.g., sunflower, vegetable, grape seed)
- 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 120g all-purpose flour
- 30g natural cocoa powder, sifted
- A pinch of salt
- Cream Cheese Frosting:
- 220g vegan cream cheese, room temperature
- 220g vegan butter, room temperature
- 180g powdered sugar
- 1 tsp vanilla or coconut extract
- 90g sweetened shredded coconut, for topping
- 30-36 mini chocolate Easter candies for decorating
- Chocolate Ganache Filling:
- 110g dark chocolate, chopped
- 160ml non-dairy whipping cream
Instructions:
- For the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- Mix milk and vinegar, let sit for 5 minutes, then add sugar, oil, and vanilla extract. Combine until sugar dissolves.
- Sift in the dry ingredients and mix until just combined. Fill cupcake liners 3/4 full and bake for 13-15 minutes. Let cool.
- For the Ganache:
- Place chocolate in a bowl. Heat cream until it simmers, pour over chocolate, let sit 2-3 minutes, then stir until smooth. Cool to thicken.
- For the Frosting:
- Cream together butter, cream cheese, and extract until fluffy. Gradually add powdered sugar until light and fluffy.
- Assembly:
- Cut a small hole in the center of each cupcake, fill with ganache. Pipe frosting over the top, roll in shredded coconut, and decorate with mini chocolate candies.
These Chocolate & Coconut Cupcakes offer a divine combination of flavors that are sure to delight any dessert lover. Enjoy crafting this delightful treat and watch as it becomes the highlight of your festive celebrations. Enjoy!
