Ingredients
Method
- Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. You’ll need 3 more liners for a second batch.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the oil, sugar, egg, vanilla extract, and buttermilk. Once combined, add the hot coffee (or hot water) and stir until fully incorporated.
- Slowly add the wet ingredients into the dry, whisking until the batter is fully smooth (it will be runny).
- Pour the batter into the cupcake liners, filling them about ⅔ full. You should have enough to make 17 cupcakes.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- While cupcakes are baking, prepare the ganache by placing the finely chopped chocolate in a medium heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it starts to gently simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Afterward, stir until smooth.
- Once the ganache is smooth, let it cool at room temperature for 1 hour to thicken.
- Remove cupcakes from the oven and allow them to cool for 10 minutes in the pan. Afterward, transfer to a wire rack to cool completely.
- Once the cupcakes are completely cooled, use a sharp knife to cut a small circle into the center of each cupcake to create a pocket. Remove the cone-shaped piece of cake and set it aside.
- Spoon the ganache into the hollow center of each cupcake, using 1–2 teaspoons per cupcake. Once filled, place the top of the cupcake back on, trimming off the pointy part if needed.
- In a large bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar, coconut extract, and a pinch of salt, then mix on low speed for 30 seconds before increasing to high for 2 minutes. If needed, adjust sweetness with more sugar or salt.
- Frost the cooled cupcakes using a piping bag or an icing spatula.
- Sprinkle the frosted cupcakes with the shredded coconut, gently pressing to ensure it sticks. Place 2–3 candy-coated chocolate eggs on each cupcake.
- Serve immediately or store covered at room temperature for up to 1 day, or in the refrigerator for up to 5 days.
Nutrition
Notes
A delightful treat for Easter with a hidden chocolate surprise. These cupcakes are a joy to make and even more enjoyable to eat!