Description
Coconut Chocolate Easter Cupcakes are a delightful treat that perfectly blends rich chocolate flavor with the tropical sweetness of coconut. These moist, fluffy cupcakes are topped with creamy coconut frosting and can be decorated with festive sprinkles or toasted coconut flakes, making them an irresistible addition to your spring celebrations. Whether you’re hosting an Easter gathering or enjoying a sweet moment at home, these easy-to-make cupcakes will impress guests of all ages. With straightforward instructions and simple ingredients, you’ll have a batch ready to devour in no time!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup whole milk
- ½ tsp coconut extract
- ½ cup shredded coconut (sweetened or unsweetened)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar until combined.
- In another bowl, beat eggs, milk, coconut extract, and melted butter until smooth.
- Gradually mix wet ingredients into dry ingredients until just combined; fold in shredded coconut.
- Fill muffin cups two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg