Easter Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist chocolate cupcakes topped with coconut buttercream frosting and toasted coconut. Rich, indulgent, and festive with Easter egg candy garnishes. A make-ahead dessert for celebrations and special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 5 ounces (142 grams) bittersweet chocolate, (finely chopped)
- 1/3 cup (28 grams) Dutch-process cocoa
- 1/2 cup boiling water
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup full-fat canned coconut milk, (shaken well or whisked until somewhat smooth)
- 1/4 cup melted virgin coconut oil
- 2 large eggs plus one egg yolk, (at room temperature)
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 3 cups (375 grams) powdered sugar, (sifted)
- 8 ounces (227 grams) unsalted butter, (at room temperature)
- 1/4 teaspoon fine sea salt
- 1/2 to 1 teaspoon coconut extract
- 2 tablespoons full-fat canned coconut milk
- 1 cup (85 grams) shredded sweetened coconut
- Easter egg candies
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 260mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.