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Coconut Chocolate Easter Cupcakes

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Coconut Chocolate Easter Cupcakes are a delightful fusion of rich chocolate and tropical coconut. These moist, soft cupcakes topped with creamy coconut frosting bring a taste of sunshine to any occasion. Perfect for Easter celebrations or simply satisfying your sweet cravings, they are sure to impress your family and friends. With simple ingredients and easy-to-follow instructions, you can create these showstoppers in no time!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs (room temperature)
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter (melted)
  • 1 tsp coconut extract
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 8 oz cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In another bowl, beat eggs and sugar until fluffy. Gradually add melted butter and milk until smooth.
  4. Fold the dry ingredients into the wet mixture gently to maintain airiness.
  5. Stir in coconut extract and shredded coconut until evenly distributed.
  6. Pour batter into lined muffin tins, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. While cooling, prepare the frosting by beating cream cheese and butter until creamy; gradually add powdered sugar until desired sweetness is reached.
  8. Frost cooled cupcakes and decorate as desired.

Nutrition

Keywords: Customize by using gluten-free flour or adding chocolate chips for extra indulgence. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Find it online: https://cookedtotaste.com/irresistible-coconut-chocolate-easter-cupcakes-recipe/