Description
Delicious chocolate cupcakes topped with coconut frosting and decorated with chocolate eggs.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 cups shredded coconut (toasted)
- 1 cup chocolate eggs (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Stir in the boiling water until well combined. The batter will be thin.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar and mix until well combined.
- Add milk and vanilla extract, and beat until fluffy.
- Fold in the toasted shredded coconut to create a nest-like texture.
- Frost each cooled cupcake generously with the coconut frosting.
- Create a nest shape in the frosting using the back of a spoon.
- Place chocolate eggs in the center of each nest for decoration.
Notes
- Ensure to let the cupcakes cool completely before frosting.
- Toasting the coconut enhances its flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg