Chocolate Coconut Mini Egg Cupcakes

Easter is on its way and these Chocolate Coconut Mini Egg Cupcakes are the perfect way to celebrate. A chocolate cupcake is filled with chocolate ganache, topped with chocolate frosting, and covered in toasted coconut. Three mini eggs are added on top just like a little nest!

These Chocolate Coconut Mini Egg Cupcakes are so decadent and delicious. Their chocolate coconut flavor combination works so well together and they look fun and festive.

You'll make the chocolate cupcakes first followed by the ganache and the frosting. The coconut is easy to toast and after that it's just a matter of assembling them all together.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter for both the cakes and frosting is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Preheat oven to 350º F. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside. In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.

Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla. With the mixer on low, add the buttermilk. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.

Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.

Bake for 22-24 minutes until a toothpick inserted in the center comes out clean. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Place the chopped chocolate in a heat safe bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot. Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted.
Set aside to cool slightly.

Cream together the butter on medium speed for 2-3 minutes until smooth.
Sift in the powdered sugar and cocoa powder and mix on low just until combined. Scrape down the sides of the bowl, add in cream and mix until light and fluffy. Set frosting aside.

Once the cupcakes have cooled, use a cupcake corer or a small knife to carefully cut out the center of each cupcake about ¾ of the way down. Save the tops that you cut out as these will be added back.

Add the chocolate ganache to a pastry bag and carefully pipe into the centers of each cupcake until they're ¾ full. If your ganache is too thick, carefully reheat in the microwave for 10 seconds until it is a better piping consistency.

Gently add the tops back so they cover up the chocolate ganache.
Scoop the chocolate frosting into a pastry bag fitted with a large piping tip like Ateco 807.

Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving towards the center. Then use an offset spatula to smooth the frosting out. Repeat this with the remaining cupcakes before placing them in the fridge to chill. Save the rest of your frosting.

Preheat oven to 325º F and spread the coconut out on a parchment lined baking sheet. Bake for 15 minutes. Transfer any toasted coconut (which will most likely be along the edges) to a small plate and continue to toast the rest.

Repeat this process every 3 minutes or so until all of the coconut is toasted. Transfer leftover frosting to a smaller piping bag with a smaller round piping tip.

Carefully dip the top of each cupcake in the toasted coconut, gently rotating the cupcake around until the frosting is fully covered.

Pipe a small bit of frosting on three mini eggs and carefully add them to the center of the cupcake, similar to a bird's nest. Repeat this with the remaining cupcakes. Enjoy!

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