Chocolate Coconut Cupcakes with a Silky Ganache Center
These Chocolate Coconut Cupcakes are a decadent triple-threat dessert. Featuring a moist cocoa base, a hidden semi-sweet ganache center, and a cloud-like coconut cream cheese frosting, they are the perfect balance of rich chocolate and tropical coconut sweetness.
Ingredients
1 1/4 cups (125g) all-purpose flour
1/2 cup (42g) unsweetened natural cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup (80ml) vegetable oil
1 cup (200g) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup (120ml) buttermilk, room temperature
1/2 cup (120ml) hot coffee or hot water
4 oz (113g) semi-sweet chocolate, finely chopped
2/3 cup (160ml) heavy cream
8 oz (226g) full-fat cream cheese, softened
1/2 cup (113g) unsalted butter, softened
2 3/4 cups (330g) confectioners’ sugar
3/4 tsp coconut extract
1 cup (100g) sweetened shredded coconut
Candy-coated chocolate eggs for garnish
Instructions
1. Preheat oven to 350°F (177°C) and line muffin pans for 15 cupcakes.
2. Whisk flour, cocoa, baking soda, baking powder, and salt. In another bowl, whisk oil, sugar, egg, vanilla, and buttermilk.
3. Combine wet and dry ingredients, stir in hot coffee, and fill liners 2/3 full.
4. Bake for 20–22 minutes. Cool completely.
5. Make ganache: Pour hot cream over chopped chocolate, let sit for 3 minutes, then stir until smooth. Let thicken for 1 hour.
6. Core the center of cooled cupcakes, fill with 1-2 tsp of ganache, and replace the top.
7. Beat cream cheese and butter, then add sugar, coconut extract, and salt. Whip until fluffy.
8. Frost cupcakes, roll in shredded coconut, and top with candy eggs.
Notes
Use hot coffee to bloom the cocoa for a deeper flavor.
Ensure cream cheese and butter are truly room temperature to avoid lumps.
Store in the refrigerator due to the cream cheese frosting.
Ganache can be made ahead and gently reheated if it becomes too firm.