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Delicious Coconut Chocolate Easter Cupcakes decorated with festive toppings

Coconut Chocolate Easter Cupcakes

These mini coconut chocolate cupcakes are bright, chocolatey, and perfect for Easter gatherings. Easy to make and versatile for decorating!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Measure by spooning it into the cup and leveling with a knife.
  • 1 cup sugar Standard granulated sugar.
  • 1/2 cup unsweetened cocoa powder Use natural or Dutch-processed cocoa.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt Reduce if using salted butter.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Soft but not oily for even mixing.
  • 2 large eggs Use room temperature.
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
Additional Ingredients
  • 1 cup shredded coconut Use unsweetened medium-flake for best texture.
  • Frosting of choice (e.g., chocolate or vanilla)
  • Festive decorations (e.g., chocolate eggs, sprinkles)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully blended.
  3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenous.
  4. Gently fold the shredded coconut into the batter using a rubber spatula.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Frosting and Decorating
  1. Frost the cooled cupcakes with your chosen frosting and top with festive decorations.

Notes

Tips for success include using room temperature ingredients and checking oven temperature with a thermometer. Lightly toss the coconut with flour before folding it into the batter to prevent sinking.