Easter Cupcakes

How to Make Easter Cupcakes

Ingredients for Easter Cupcakes:

• Bittersweet chocolate – The cupcakes use bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible. Use freshly chopped baking chocolate and not chocolate chips, which don’t melt down as smoothly.
• Dutch-process cocoa – More detail on this right below.
• Boiling water – The heat of the water will help ‘bloom’ the cocoa powder, allowing it to impart big chocolate flavor into these cupcakes!
• All-purpose flour – Measured correctly so you don’t end up with dense cupcakes!
• Sugar – you’ll be using a mix of granulated sugar and brown sugar, which adds more complex sweetness and also more moisture.
• Salt – Fine sea salt or regular table salt can be used.
• Baking soda – Learn about the differences between baking soda vs. baking powder here.
• Full-fat canned coconut milk – Be sure to use canned full-fat coconut milk for best results. Anything else will create cupcakes that are less rich and more dry.
• Virgin coconut oil – Coconut oil is best in these cupcakes, but you can use vegetable or canola oil instead. Just make sure it’s fresh and has no off aroma.
• Eggs – 2 eggs plus an additional egg yolk adds even more richness, chewiness, and structure so the cupcakes can stand up to a generous amount of frosting.
• White vinegar – This helps activate the baking soda in the recipe since we’re using Dutch cocoa which doesn’t contain acidity.
• Vanilla extract – Always!

Do I Have to Use Dutch-Process Cocoa Powder?

For best results, I find Dutch-Process Cocoa Powder creates more moist and tender cupcakes with a deeper color. Dutch-process tends to have more fat content and is less starchy than most grocery store natural cocoa powder products. Basically, you’re less likely to have dry cupcakes when using Dutch-process.

However, because I understand not everyone can easily find Dutch-process, here’s how you can swap in Natural Cocoa Powder in these Easter Cupcakes:

• Use the same amount of natural unsweetened cocoa powder in place of the Dutch-Process and omit the vinegar.

If you’re curious about the differences between Dutch-Process vs. Natural Cocoa powder, check out this article.

How to Melt Coconut Oil for These Easter Cupcakes

Place a glass container of coconut oil in the microwave without the metal lid and nuke until the top layer melts.

Tips for Baking with Coconut Milk

Since canned coconut milk tends to separate, vigorously shake the can before opening. If it’s still very separated, whisk until somewhat smooth before adding into the Easter cupcake batter.

Can This Easter Cupcake Recipe be Made Into an Easter Cake Instead?

Absolutely! Check out my full article on how to convert cupcakes into cake (and vice versa!).

How to Decorate Easter Cupcakes

1. Use an offset spatula to spread the frosting onto each Easter cupcake. You could even experiment with adding food coloring to your frosting, if you’d like.
2. Sprinkle cupcakes with the cooled toasted coconut.
3. Place 3 Easter egg candies on top of each cupcake.

How to Make Easter Cupcakes Ahead of Time & How to Store Easter Cupcakes

Room Temperature:

Store unfrosted Easter cupcakes in an airtight container at a cool room temperature (about 67°F) for up to 2 days. Airtight plastic or glass containers work better than resealable bags to prevent the tops from getting all sticky.

Store frosted cupcakes in an airtight container for up to 8 hours at room temperature. Refrigerate for up to 2 days. Let come to room temperature before serving.

Freezer:

If storing unfrosted Easter cupcakes for longer, wrap cupcakes individually in plastic wrap (this prevents freezer burn and taste transference). Place wrapped cupcakes inside a freezer bag on a shelf in your freezer where they won’t get smashed, or in an airtight container. Freeze for up to 3 months.

Unwrap the Easter cupcakes and allow to defrost at room temperature for about 1 to 2 hours. I don’t recommend defrosting in the fridge overnight in plastic as it tends to create a more sticky top where the frosting slides off.

Freeze the buttercream in an airtight container for up to 3 months. Defrost in the fridge overnight and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.