Coconut Chocolate Treats (Print Version)

# Ingredients:

→ Chocolate Cupcakes

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/2 tsp salt
06 - 1/3 cup vegetable oil
07 - 1 cup granulated sugar
08 - 1 large egg, room temperature
09 - 1 tsp pure vanilla extract
10 - 1/2 cup buttermilk, room temperature
11 - 1/2 cup hot coffee or hot water

→ Chocolate Ganache Filling

12 - 4 oz semi-sweet chocolate, finely chopped
13 - 2/3 cup heavy cream

→ Coconut Cream Cheese Frosting & Garnish

14 - 8 oz full-fat brick cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 2 3/4 cups confectioners’ sugar
17 - 3/4 tsp coconut extract
18 - Salt, to taste
19 - 1 cup sweetened shredded coconut
20 - Candy-coated chocolate eggs

# Instructions:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with liners, plus 3 more in a second pan.
02 - Whisk flour, cocoa, baking soda, baking powder, and salt in a large bowl.
03 - Whisk oil, sugar, egg, vanilla, and buttermilk. Combine with dry, add hot coffee, whisk until smooth.
04 - Fill liners 2/3 full, bake 20-22 minutes until toothpick is clean. Cool 10 minutes in pan, then on rack.
05 - Heat cream to a simmer, pour over chopped chocolate, let sit 2-3 minutes, stir until smooth. Cool 1 hour.
06 - Cut a 1-inch deep pocket in cooled cupcakes, fill with 1-2 tsp ganache, replace tops.
07 - Beat cream cheese and butter until creamy, add sugar, coconut extract, and salt, beat until smooth.
08 - Frost cupcakes, sprinkle with coconut, top with 2-3 candy eggs.

# Notes:

01 - Chill cupcakes 20-30 minutes if sticky before filling.
02 - Make frosting and ganache a day ahead, refrigerate.
03 - Freeze unfrosted cupcakes up to 3 months.

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